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.
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.
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.