Tuesday, April 26, 2011
ABC Wednesday: O for Oval
Those of you who watch reality shows would see these eggs as a challenge. Contestants often say it is the foulest of all smells. But I like it with some mustard and pickle ginger with rice porridge.
Century egg, also known as preserved egg, hundred-year egg, thousand-year egg, thousand-year-old egg, and millennium egg (or Pidan in Mandarin), is a Chinese cuisine ingredient made by preserving duck, chicken or quail eggs in a mixture of clay, ash, salt, lime, and rice hulls for several weeks to several months, depending on the method of processing. Through the process, the yolk becomes a dark green to grey colour, with a creamy consistency and an odor of sulphur and ammonia, while the white becomes a dark brown, transparent jelly with little flavor.
Betchai likes to know how to prepare it. When you buy the egg, it is covered with a layer of rice husk. You gently tap it over a plate to collect the husk. It is like a soft cement. Don't bang it too hard. When all the husk layer is gone, run it over the running water to clean it.
Tap the shell again like you do for hard boil egg. Peel it and served quartered. You don't have to cook it. When I was growing up, they serve it as part of the appetizer in the restaurant. The yolk has a gluey texture.
Wanda, I watched on TV, The Simpsons, they had pickled eggs too. Just white ones.
You either like it or hate it.