Unlocking the Mystery: A Beginner's Guide to Thousand-Year-Old Eggs

The name "Thousand-Year-Old Egg" (also known as Century Egg, Pídàn, or Sungri in Korean) conjures images of a relic discovered in a tomb, but the reality is far more fascinating—and delicious. This is not an egg that has been buried for millennia. It's a preserved delicacy, traditionally made by coating duck, chicken, or quail eggs in a mixture of clay, ash, salt, quicklime, and rice hulls for several weeks to months.

The result? A complete transformation. The egg white turns into a translucent, dark brown, firm jelly with a complex, savory flavor, while the yolk becomes a creamy, dark green-grey paste with a strong, umami-rich and slightly sulfuric taste.

If you've been curious to try this culinary adventure, you've come to the right place. Let's demystify this iconic ingredient and create a simple, classic dish that will make you a believer.

The Classic: Century Egg & Tofu Salad (皮蛋豆腐 - Pídàn Dòufu)

This is the perfect introduction to thousand-year-old eggs. It's a cold appetizer that is incredibly simple to make, yet stunning in its balance of textures and flavors. The soft, cool tofu provides a gentle canvas for the bold, savory egg.

Yields: 2-3 servings as an appetizer
Prep time: 10 minutes

Ingredients:

• 2 Thousand-Year-Old Eggs

• 1 block (approx. 14 oz / 400g) of soft or silken tofu

• 2 tablespoons light soy sauce

• 1 teaspoon sesame oil

• 1 teaspoon Chinkiang black vinegar (or balsamic glaze as a substitute)

• 1-2 cloves garlic, very finely minced

• 1-2 green onions, finely sliced

• Optional toppings: A handful of crispy fried shallots, a sprinkle of toasted sesame seeds, or a few thin slices of fresh red chili for a touch of heat.

Instructions:

1. Prepare the Tofu: Carefully remove the tofu from its package and drain the water. Gently slide the block onto a serving plate. You can serve it whole or slice it into ½-inch thick rectangles.

2. Unveil the Eggs: Gently tap the egg all over on a hard surface to crack the shell. Under running cool water, peel away the shell. You'll reveal the beautiful, jewel-like egg inside. Rinse it briefly to remove any residual shell.

3. Slice the Eggs: Using a sharp knife that you've run under hot water (this prevents sticking), carefully slice each egg into 6-8 wedges.

4. Assemble the Dish: Artfully arrange the wedges of century egg around or on top of the tofu block.

5. Create the Dressing & Garnish: In a small bowl, mix together the light soy sauce, sesame oil, black vinegar, and minced garlic. Drizzle this mixture evenly over the tofu and eggs. Finish with a generous sprinkle of sliced green onions and any of your optional toppings.

6. Serve: Enjoy immediately! The contrast between the cool, soft tofu and the rich, firm egg is the heart of this dish.

A Heartier Option: Century Egg Congee (皮蛋瘦肉粥 - Pídàn Shòuròu Zhōu)

Congee, a savory rice porridge, is the ultimate comfort food in many Asian cultures. Adding century egg and pork turns it into a deeply satisfying and flavorful meal, perfect for breakfast or a light dinner.

Yields: 4 servings
Prep time: 10 minutes
Cook time: 1 hour (or 30 minutes in a pressure cooker)

Ingredients:

• 1 cup long-grain white rice (jasmine works well), rinsed

• 8 cups chicken or pork broth (or water for a plainer version)

• 1-2 Thousand-Year-Old Eggs, chopped into small cubes

• 4 oz (115g) pork loin or tenderloin, very thinly sliced or minced

• 1-inch piece of ginger, peeled and julienned

• For the Pork Marinade: 1 tsp soy sauce, ½ tsp sesame oil, ¼ tsp white pepper, ½ tsp cornstarch

• To Serve: Sliced green onions, crispy fried shallots, fresh cilantro, soy sauce, and white pepper.

Instructions:

1. Marinate the Pork: Combine the sliced pork with the marinade ingredients, mix well, and set aside for 15-20 minutes.

2. Cook the Congee: In a large pot, combine the rinsed rice and broth. Bring to a boil, then reduce the heat to a low simmer. Partially cover and cook for about 1 hour, stirring occasionally to prevent sticking, until the rice has broken down and the congee has a thick, porridge-like consistency. (For a faster version, use a pressure cooker for 20 minutes on high pressure).

3. Add the Ingredients: Once the congee is at your desired consistency, stir in the marinated pork and the julienned ginger. Cook for another 3-4 minutes, until the pork is just cooked through.

4. Finish and Serve: Turn off the heat. Stir in the chopped century eggs—they will warm through from the residual heat of the congee. Ladle into bowls and let everyone garnish with their choice of green onions, fried shallots, cilantro, and a dash of soy sauce and white pepper.

Tips for the Century Egg Novice:

• Don't Be Alarmed by the Smell: Yes, century eggs have a distinct, pungent aroma from the ammonia and sulfur produced during preservation. This is normal and mellows out when mixed with other ingredients.

• Start Small: If you're new to the flavor, begin by mincing the egg finely and using it as a garnish in congee or salads. You'll get a hint of its complexity without it being overwhelming.

• Pair with Strong Flavors: The egg's bold flavor is best balanced by acidic (vinegar), pungent (garlic, ginger), and salty (soy sauce) companions.

• Where to Buy: Find them in the refrigerated section of most well-stocked Asian supermarkets. They are often sold in packs of 4 or 6.

Embrace the adventure! This ancient method of preservation creates a flavor that is truly one-of-a-kind. With this guide, you're well on your way to enjoying a culinary treasure that has been delighting taste buds for centuries.

1. 直接沾佐料吃，如酱油、酱油膏、辣椒酱等。
   2. 直接拌姜片或啤酒食用。
   3. 制成各种料理，如皮蛋豆腐、糖醋皮蛋、三色蛋、皮蛋瘦肉粥、翡翠皮蛋羹等

净重：360g

原产地：中国