The 100-year egg taste test
Aug 3, 2016 11:09:50 GMT
Post by Deleted on Aug 3, 2016 11:09:50 GMT
I have been passing by the "century eggs" in the Chinese stores for many years, as they appeared to be only moderately appealing. I remember seeing a scene in the Belgian film Between the Devil and the Deep Blue Sea 20 years ago where Stephen Rea, stranded on a bankrupt cargo ship in the port of Hong Kong, orders century eggs in a local greasy spoon. At first they are hesitant about serving him. "Do you really know what these eggs are?" But he does, and he eats them with gusto.
The name comes from the idea that they were buried in caustic lime in the back garden for 100 years before being eaten. This was actually not the case, since they were normally buried for only a year or so. In later times, the process of preparation has changed. There is the "traditional" method of wrapping them in a plaster of clay, wood ash, calcium oxide and salt. Gloves must be worn by the preparer to prevent one's skin from being burned off, but in any case they are ready after only a few months.
The "new" method is the one that I presume is used for what can be found in the stores here. It just uses salt, sodium carbonate, calcium hydroxide. You soak the eggs in this for about 10 days and then you age them for several weeks wrapped in plastic. In any case, the same chemical magic takes place.
A common misconception is that the eggs are prepared in horse urine. This has arisen from the fact in the Thai and Lao languages, the name for century egg is "horse urine egg" but that is merely because of the aroma of the finished product. In fact, horse urine does not have nearly enough chemicals to create the desired effect, so don't try it.
The name comes from the idea that they were buried in caustic lime in the back garden for 100 years before being eaten. This was actually not the case, since they were normally buried for only a year or so. In later times, the process of preparation has changed. There is the "traditional" method of wrapping them in a plaster of clay, wood ash, calcium oxide and salt. Gloves must be worn by the preparer to prevent one's skin from being burned off, but in any case they are ready after only a few months.
The "new" method is the one that I presume is used for what can be found in the stores here. It just uses salt, sodium carbonate, calcium hydroxide. You soak the eggs in this for about 10 days and then you age them for several weeks wrapped in plastic. In any case, the same chemical magic takes place.
A common misconception is that the eggs are prepared in horse urine. This has arisen from the fact in the Thai and Lao languages, the name for century egg is "horse urine egg" but that is merely because of the aroma of the finished product. In fact, horse urine does not have nearly enough chemicals to create the desired effect, so don't try it.
Well, it was time for me to finally buy some, imported from China. The photo already makes your mouth water, doesn't it?
imageshack.com/a/img924/4894/3bKr7l.jpg
In the package were 6 individually wrapped eggs. They do not require refrigeration and are good until January 2017, so I can bring them on picnics and to dinner invitations easily.
imageshack.com/a/img922/4764/iHWqcD.jpg
I decided that I would have just two of them today. No need to be a glutton.
imageshack.com/a/img922/6847/O0brbc.jpg
Excitement was building as I peeled the first one.
imageshack.com/a/img921/8528/retGSe.jpg
So, here they are. I rinsed them to get any shell fragments off, hoping that I would not wash away any special flavour.
imageshack.com/a/img923/4274/JuFbMN.jpg
Almost ready to be savoured for lunch.
imageshack.com/a/img921/9341/SzGNIr.jpg
I sprinkled a little fleur de sel on them to make the experience more French.
imageshack.com/a/img922/7715/NQO4UG.jpg
Bon appétit!
imageshack.com/a/img923/8210/ovmFxU.jpg
imageshack.com/a/img924/4894/3bKr7l.jpg
In the package were 6 individually wrapped eggs. They do not require refrigeration and are good until January 2017, so I can bring them on picnics and to dinner invitations easily.
imageshack.com/a/img922/4764/iHWqcD.jpg
I decided that I would have just two of them today. No need to be a glutton.
imageshack.com/a/img922/6847/O0brbc.jpg
Excitement was building as I peeled the first one.
imageshack.com/a/img921/8528/retGSe.jpg
So, here they are. I rinsed them to get any shell fragments off, hoping that I would not wash away any special flavour.
imageshack.com/a/img923/4274/JuFbMN.jpg
Almost ready to be savoured for lunch.
imageshack.com/a/img921/9341/SzGNIr.jpg
I sprinkled a little fleur de sel on them to make the experience more French.
imageshack.com/a/img922/7715/NQO4UG.jpg
Bon appétit!
imageshack.com/a/img923/8210/ovmFxU.jpg