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4 Century Egg Congee and Soup Recipes

> Century Egg



Find some century egg congee and soup recipes here. The best way to eat this bizarre preserved egg. 

It is known as 皮蛋 (pi dan) which roughly translates as "leather egg" in mandarin. Why such a bizarre name? It could be because of its colour. Blackish. Snowflake-like patterns sometimes appear on the surface of the egg. It used to fascinate me when I was a child. The next time you buy century eggs, try looking for these patterns.

The egg white is like firm jelly and is tasteless. The texture is similar to a hardboiled egg. 

The egg yolk is creamy. Some say it has a sulphurous smell. I had very little encounter with sulphur, so I can't say. I don't think it is as smelly as the smelly tofu.

Century Egg

Bizarre food?

I was quite amused by the fuss surrounding this very "old" egg. It is interesting to note that it is considered a bizarre food in many parts of the world.

I saw a few youtube videos of people trying it for the first time. I knew they were going to gag or throw up because most of them took such huge bites which would obviously be overpowering. Would anyone wolf down an entire piece of blue cheese? No right? You slice a little piece and smear it thinly on a large biscuit right? 

The same principle goes for the century egg. Eat in small quantities.

Having said that, many people still do not like the taste as it can be quite strong. Alex of Justcookit.blogspot.com wrote a controversial post of his first encounter with it. It is quite funny, if you need a good chuckle, head on over.

I have probably acquired a taste for it because I can eat it on its own with just some preserved ginger. It is most commonly added finely chopped to steamed egg custard and of course, in rice congee. I suggest interested newbies try it in very small pieces and never on its own. Eat it with lots of congee.(^__^). See how it is done by this chap from So You Don't Have To.

Century Egg Recipes

Now, as promised, a couple of century egg recipes. 

Recipe 1: Century Egg Congee

This recipe uses rice porridge that has already been cooked. Visit this How to Cook Congee page if you do not know how to make rice porridge

Pork and Preserved Egg Congee - China Bar AUD8.50

Ingredients

  • 2 century eggs
  • 225g lean pork
  • 8 cups of plain rice porridge
  • 1 fried doughstick 油条 (you tiao) (optional)
  • 1 tbsp sliced ginger
  • 1 tbsp chopped spring onion
  • 1 sprig of coriander
  • Salt and pepper
  • Dash of sesame seed oil

Directions

  1. Remove the shell of the egg and cut into small cubes
  2. Slice the lean pork thinly
  3. Marinate the sliced lean pork with 1 tbsp of salt and a little cornstarch
  4. Cut the fried dough into small pieces
  5. Heat up the rice porridge in a saucepan
  6. Add the egg, lean pork, ginger and the seasonings
  7. Cook a further 5 minutes
  8. Serve with the fried dough, coriander, and spring onion

Recipe 2: Century Egg Rice Porridge

I usually use lean pork or ground pork in rice porridge. This recipe uses sliced pork belly which is a bit higher in fat. We must indulge once a while too. 

Ingredients

  • 1 cup of rice
  • 7 cups of soup stock
  • 150g thinly sliced pork belly
  • 1 century egg
  • 1 piece of fried dough sticks 油条 (you tiao) (optional)
  • 1 stalk of spring onion
  • Salt and pepper
  • 1 tsp sesame seed oil

Marinate for the pork

  • 1 tbsp soy sauce
  • 1 tsp cornstarch

Directions

  1. Wash and soak the rice for 30 minutes
  2. Place rice in a pot and add the soup stock
  3. Bring it to a boil and lower heat to a simmer and cook till done
  4. Marinate the pork belly and leave to stand for 5 minutes
  5. Deshell the century egg and cut into small cubes
  6. Wash and chop the spring onions
  7. Cut the dough stick into small pieces
  8. Add the pork belly to the porridge and cook till done
  9. Add the egg, fried dough, salt, pepper and sesame seed oil before serving

Recipe 3: Century Egg Soup

Yes, I have used century egg in soup. And yes, I fried the century egg. 

century egg fried

Ingredients

  • 1 century egg
  • 1 stalk spring onion
  • 300ml soup stock
  • Salt and pepper
  • Dash of sesame seed oil

Directions

  1. Cut the century egg into small cubes
  2. Heat a little cooking oil in a sauce pan and lightly fry the century egg cubes
  3. Heat the soup stock to a boil and add it to the sauce pan
  4. The soup should turn white
  5. Add salt and pepper to taste
  6. Chop the spring onion and sprinkle over the soup
  7. A dash of sesame seed oil

Recipe 4: Century Egg Bee Hoon Soup

Bee hoon is also called rice vermicelli. It is made of rice and look like angel hair pasta. It can be fried or in soup. It is much easier to throw into soup, IMHO.  : - ) 

century egg soup 2

Ingredients

  • 1 century egg
  • 50g fresh scallops
  • 3 shallots
  • 5 leaves of napa cabbage
  • 1 portion of dried bee hoon
  • 500ml soup stock
  • 1 tbsp cooking oil
  • Salt and pepper
  • Dash of sesame seed oil

Directions

  1. De-shell the century egg and cut into small cubes
  2. Peel the shallots and slice
  3. Wash the napa cabbage and cut cross-wise into 1 inch pieces
  4. Heat a little cooking oil in a small soup pot and lightly fry the shallots and century egg cubes
  5. Add the soup stock to the pot
  6. The soup should turn white
  7. Add the dried bee hoon (there is no need to soften the bee hoon with water first)
  8. Add salt and pepper to taste
  9. Add a dash of sesame seed oil before serving
century egg soup ingredients

I hope you will try this bizarre food (in small amount) and especially try my century egg congee and soup recipes

Happy Souping, Phoebe