Century egg

Описание

Исходное описание на английском языке. Русский перевод ещё не добавлен.

Pi dan, commonly known as a century egg, is a preserved egg product created by burying duck, quail, or chicken eggs in a highly alkaline mixture of clay, wood ash, salt, quicklime, and rice hulls for several weeks to several months. Historical accounts trace the discovery of this preservation method to Hunan during the Ming Dynasty, roughly six hundred years ago. A homeowner allegedly found duck eggs resting in a shallow pool of slaked lime used for mortar during household construction. Tasting these accidentally preserved eggs prompted the creation of a deliberate manufacturing process with added salt to improve the final flavor. The modern preservation process coats the raw egg with a paste of alkaline materials, which gradually raises the egg's internal pH from around 9 to 12 or higher. This severe chemical shift breaks down complex, flavorless proteins and fats into smaller, highly flavorful chemical compounds. The egg white transforms into a translucent, dark brown jelly with a salty taste. The yolk simultaneously turns into a dark green or grey creamy substance with a strong odor of sulfur and ammonia. The rice hulls prevent the eggs from sticking together in the curing vessel and form a protective crust on the outer shell. Certain curing methods produce delicate, white crystalline patterns resembling pine branches on the surface of the translucent egg white. People eat the preserved eggs on their own as a snack or slice them and add them to a warm bowl of rice congee with minced lean pork. Slices of pickled sweet ginger root frequently accompany the egg to cut through the rich, alkaline flavor. A popular serving method involves arranging wedges of the dark egg over a block of chilled silken tofu before pouring a dressing of soy sauce, black vinegar, sesame oil, and chopped cilantro over the plate.