Century Egg Congee

Century Egg Congee, also known as pidan eggs, is a traditional Chinese preserved egg dish that has gained popularity worldwide. Century eggs, also known as pidan eggs, are duck eggs immersed in a mixture of clay, ash, salt, and rice husks for several weeks or months. The yolk becomes dark green to gray with a creamy, custard-like texture and a mild, Umami flavor.

The century egg has a strong flavor. The odor and flavor are similar to those of a strongly fermented Swiss cheese but with an overpowering, sour, acrid "moldy" or "chemical" component. The odor is frequently compared to that of ammonia or sulfur.

The century egg is typically sliced and served with seasonings like soy sauce and sesame oil, and onions are occasionally added. It can be blended into soups, stews, or congee, or stir-fried with vegetables. It's also tasty with toast or by itself. The egg white can be utilized to make soup, and visitors may eat the green yolk as a small entity.

Although the name suggests otherwise, century eggs don't keep for a century. The name "thousand-year-old egg" refers to the development of the egg's flavor over several seasons or years.

Here is a simple recipe for century egg congee:

Ingredients:

Instructions:

1. In a large saucepan, combine the water, vegetable oil, garlic, and ginger. Bring to a boil over high heat.

2. Reduce the heat to medium-low and simmer for 10 minutes.

3. Add the century eggs and cook for an additional 5 minutes, or until the eggs are cooked and the liquid has thickened slightly.

4. Stir in the soy sauce and sesame oil. Season with salt and pepper to taste.

5. Serve hot.

Century egg congee is a delicious dish that everyone can enjoy. It is a nice method to consume century eggs, which have a one-of-a-kind flavor that is both savory and acidic. Century egg congee is a nutritious and easy-to-make meal.