One of the Unique Foods of Asia

BlogHer Original Post

[img_assist|fid=3974|thumb=1|alt=Century Eggs]
Photo of Century Eggs by Amy of Nook and Pantry.

I love to try foods from all over the world, but the food of Asia is especially fascinating to me. When I traveled to China, I quickly realized that most Americans can't even imagine some of the interesting things that are commonly eaten there. For example, would you consider trying these Century Eggs, which are considered a great delicacy?

Amy of Nook and Pantry writes about the legendary Century Eggs, which are sometimes mistakenly called "Thousand Year Eggs." Amy describes them and tells how they're made:

Century egg, also known as thousand-year egg or pidan, is a type of preserved egg that is a Chinese delicacy. Unlike the name suggests the eggs are not hundreds of years old but rather only a few months old. Traditionally they were made by coating chicken or duck eggs in clay but nowadays the eggs are preserved with an alkaline mixture of salt, tea, lime, and wood ash. The preservation process results in the most peculiar metamorphosis. The shell looks speckled and aged making the egg seem like it's been buried for hundreds of years. The white becomes an amber colored jelly-like substance occasionally decorated with patterns that resemble snowflakes or pine tree branches. The yolk transforms into a grayish jade, creamy center. For the most part the white is tasteless but provides a springy texture to the soft yolk that takes on a pungent, savory, earthy, almost cheese-like flavor.

Amy also shares a recipe for Congee made with Century Eggs. Congee (also called Jook) is a type of rice porridge, often eaten for breakfast in China. It often contains bits of meat or vegetables, and it's made in many different ways, depending on what the family has for leftovers. Amy says her favorite way to eat the Century Eggs is Century Egg Tofu, which looks delicious to me. What do you think?

Food Editor Kalyn Denny also blogs at Kalyn's Kitchen.

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