Cantonese century egg, also known as preserved egg or thousand-year egg, is a Chinese delicacy made by preserving duck, chicken or quail eggs in a mixture of clay, ash, salt, quicklime, and rice hulls for several weeks to several months. The process transforms the egg's yolk into a dark green or gray color with a creamy consistency, while the white becomes a translucent jelly-like material.
The history of century egg dates back to the Ming Dynasty in China. It is believed to have been discovered accidentally when eggs were buried in the ground and were found to have changed in texture and color. The process was later refined and became a popular delicacy in Chinese cuisine.
Traditionally, century eggs are served as a condiment or appetizer. They are often sliced and served with soy sauce, ginger, and vinegar. They can also be used in a variety of dishes, such as congee, stir-fries, and salads.
The process of making century egg involves several steps. First, the eggs are soaked in a mixture of tea, salt, quicklime, and ash. The eggs are then wrapped in rice hulls and left to mature for several weeks to several months. The longer the eggs are left to mature, the stronger the flavor and the darker the color of the yolk.
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