Century egg (pidan)

Œuf de cent ans (pidan)

What it is

Nothing is aged for a century and nothing ferments: the egg is packed in a paste of lime, soda ash and salt that generates lye and drives the pH to somewhere between 9 and 12. At that alkalinity the proteins set without heat, which is the whole trick — the white turns to amber jelly, the yolk to grey-green cream, and the ammonia is only the reaction announcing itself.

In the kitchen

Chill it hard before peeling, then cut with a wet knife or a length of thread; a warm egg smears. A few minutes exposed to air lets the sharpest ammonia blow off — it wants vinegar, ginger and silken tofu, not salt.

Goes with

Silken tofu (kinugoshi) Chinkiang vinegar Ginger Spring onion Toasted sesame oil Rice Cilantro / Coriander

Same species

Mallard Pekin duck Duck heart Duck confit Stuffed duck neck Duck

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