Centenary eggs are extravagant food from China, specific, unlike anything, with a quirky spicy taste... In the eyes of an ordinary European, this food is not a delicacy at all, like, say, a fried tarantula from Cambodia, ant larvae floating in broth from Mexico, the beating heart of a snake just killed (Vietnam), a raw Korean octopus (tentacles wriggle straight in a plate). On the globe there are many incomprehensible (sometimes terrible, sometimes beautiful) dishes for the sight and taste. How can you cook an egg? Boil, fry, eat raw, shake for an omelet - that's traditional. And how does the Celestial Empire approach this issue?

Chinese centenary eggs: what are they?

it canned product long-term storage... The cooking process is as follows: a fresh egg (traditionally duck, but it can be chicken, goose, quail, turkey) must be kept for a long enough time (naturally, not a hundred, let alone a thousand years) in a specially created highly alkaline environment without access to air. This process can be carried out in many ways, but the result is always the same - dark, almost black eggs with a gel-like (often transparent) protein structure and a greenish (sometimes gray) yolk in a creamy state.

As a result of a complex of biochemical reactions, Chinese canned delicacies are obtained - century-old eggs, the taste of which changes radically during the preparation (conservation) process, additionally filling with a specific, as Europeans say, rotten smell. The yolk begins to smell of hydrogen sulfide and ammonia, and the black white becomes almost transparent and salty in taste.

Traditional names of centenary eggs from China

In the country, this delicacy is called 皮蛋 na pinyin (the transmission of sound in English is pidan, that is, pidan), canned eggs, centenary eggs, millennium eggs, millennium egg.

In the process of canning (this is done with the help of special techniques), small crystalline patterns appear on the black squirrel, generally resembling a pine branch, which gave birth to another name - Songhuadan (Songhua - translated from traditional Chinese as "pine flowers", tribute - in translation " egg "), pine-patterned egg. These same eggs are called imperial or Ming dynasty eggs.

History of appearance

In spite of unusual view(as an archaeological find from ancient times) of such a delicacy as black eggs, their appearance does not belong to ancient times (like almost everything in China). The method of preparation (conservation for long-term storage), which has come down to our time, was first recorded about six centuries ago, in the Chinese era.

This happened in Hunan province. One homeowner found several duck eggs in a dried puddle. They lay there for about two months, from the start of construction, when the lime was still thin. He tried them and came to the conclusion that the product turned out to be unusual, most importantly, edible, but the cooking process requires the addition of salt to improve the taste. Residents of the country believe that canned 100-year-old eggs appeared that way.

Cooking methods

The most traditional and most ancient in China is the following: lime is poured into a hot infusion of strong black tea, then table salt and fresh wood ash. Everything is thoroughly mixed until a pasty state. The mixture is left to cool overnight. Eggs are carefully coated with this paste in several layers, rolled in rice chaff (husk) so that the layer is dense and thick, and left for five months.

Naturally, the process of preparing such a delicacy "in Chinese" as hundred-year-old eggs was constantly renewed over the next six centuries.

What is pidan and sunghuadan today

The Celestial Empire has accumulated extensive experience in the preparation of this product in a production environment, with all the documents confirming the food authenticity of pidan and sunhuadan eggs. Although in the markets of any city, traditionally, right under the rays of the burning sun, century-old eggs covered with rice chaff are sold in large special baskets, made by hand according to the traditional method.

In stores in China, this product is sold in foam containers, the eggs there have already been peeled from the outer layer, it remains only to wash them and remove the shell.

In the recent past, the content of lead in these products was limited at the legislative level in the country. Where does the lead come from? It turns out that in modern conditions eggs do not need to "mature" for so long if they come into contact with lead oxide during cooking at the right time.

Seasoned tourists already know that you need to buy pidan and sunghuadan only if you have a special symbol (no lead). Although experts say that the amount of lead contained in one egg will not harm health - after all, no one eats this delicacy in dozens and does not feed (fortunately) the younger generation such exotic in large quantities.

How to eat and what to serve with these unusual products?

Washing under clean water and having cleaned of a sufficiently hard shell, having previously made sure that it is whole (without cracks and chips), the egg does not need to be held in your hands for a long time (if possible), give a little (although some experts advise up to fifteen minutes) to lie down for him to the smell of ammonia and hydrogen sulfide was less strong, then cut into quarters.

Songhuadan eggs will be beautifully patterned and are usually presented as surprises and gifts. In this case, it is useful to know that the more beautiful and more patterns on the egg, the traditionally higher its quality.

V Chinese restaurants(like restaurants in most Asian countries) are never served in pure form centenary eggs. Recipe for homemade can be simple - pour the cut product with hot soy sauce and grated ginger or mix it with rice porridge th. In these cases, the severity taste sensations and the aftertaste will not be as strong (and unpleasant if tasted for the first time).

Shanghai homemade recipe

Ingredients:

1. Pidan eggs - 2 pcs.
2. Sugar - 0.5 tbsp. spoons.
3. Soy sauce (gentle) - 2 tbsp. spoons.

Cooking process:

1. Wash eggs, remove shells. Transfer the pidan carefully to a flat plate, cut into eight pieces (the thinner, the easier it is for Europeans to eat), arrange nicely. You need to cut with a very thin knife, since the consistency of the yolk is oily-creamy, sticks to the knife.
2. Pour soy sauce over the eggs, sprinkle with sugar nicely.

The dish is served cold, but you can also warm it up, with rice.

Nordic (almost European) style homemade recipe

Ingredients:

1. Pidan eggs - 3 or 4 pieces.
2. Bean curd (cheese) tofu - 0.5 kg (traditional bar packing).
3. Sesame oil - 1 teaspoon
4. Soy sauce - 1 tbsp spoon.
5. Monosodium glutamate - optional and to taste.

Cooking process:

1. Wash the pidan eggs thoroughly, remove the shell. Transfer them carefully to a flat plate, cut into eight pieces (as already mentioned, the thinner, the easier this dish is to eat).
2. Drain the tofu brine by transferring it to a strainer. Cut into neat cubes, one centimeter in size, rinse in cold water, wait for the brine to drain.
3. Gently transfer the cut eggs to a shallow bowl, combine (stir very gently) with the tofu cubes, drizzle with soy sauce and sesame oil.

Duojiao Pidan, or "Centenary Eggs" with Duojiao, is a traditional Hunan cold appetizer. It is believed that the best time to enjoy this snack is summer. About seasoning duojiao we have already told you about it. Duojiao Pidan is famous primarily for another main ingredient - Pidan eggs, or “ Centenary eggs ».
“Hundred Years Eggs” is a ready-to-use product, it can be consumed just like that by cutting into slices and serving with light soy or oyster sauces, or making an appetizer or salad from it. Dishes from "centenary eggs" are consumed immediately, they are not cooked in reserve. Unpeeled eggs needs to be stored in the refrigerator. If the shell shows a crack, it is a sign that the egg is about to go bad.
The inhabitants of the Celestial Empire are proud of their fine and sophisticated cuisine with a rich history and traditions. " Centenary eggs", As part of the culinary heritage of the Chinese, are popular not only in their homeland, but also in Vietnamese and Thai cuisines... But Europeans have at least two prejudices regarding this unusual Chinese delicacy. The first thing that repels Europeans is the very appearance of eggs - the white, which has become elastic, brown and translucent, and the yolk, creamy and greenish in color. And secondly, the Chinese, who treat guests with this snack as pride national cuisine, tell how such eggs are prepared. The Europeans, by the look and the method of preparing these eggs, understand that in their homeland such eggs are called "rotten". And then comes the "inspiration" - cunning Asians want to laugh and feed stale eggs that smell awful for sure! Not everyone dares to try them. Those who were able to overpower themselves are waiting for two interesting points at once - the first, that the eggs do not have the smell that the taster fearfully counted on, and the second - the taste of eggs. The fact is that they taste almost like ordinary ones. boiled eggs... And then a daring taster is visited by slight surprise and even disappointment. Strange looking eggs, so elaborately cooked, tastes like boiled ones.
In the Celestial Empire they like to eat well and tasty, and they also like to supply their culinary masterpieces legends. So the "centenary eggs" have their own legend. It is believed that this national delicacy Chinese food appeared during the Ming dynasty (1368-1644). According to one of the options, the birthplace of the "centenary eggs" is the city of Wujiang (Chin. 吴江, Pinyin Wujiang) in the southeast of Suzhou District (Chin. 苏州, Pinyin Suzhou) in Jiangsu Province (Chin. 江苏, Pinyin Jiangsu). According to the second, it is the city of Yiyang (Chin. 益阳, Pinyin Yiyang) in the Hunan Province (Chin. 湖南, Pinyin Hunan). Be that as it may, but the legend says that at one small family hotel there was the same small restaurant, or even a tea house. The owner of the establishment himself ran everything there. He and his wife did not have workers, and they had to do everything themselves. The owner had several ducks, and they loved to lay their eggs in the trash heap in the backyard. The owner knew about this "habit" of birds and every time he looked for eggs in the same place. He poured his drunk tea into the trash heap. There was also a heap of ash from the stove. Rice husks were also thrown there. The ground in the yard was clay. Ducks dug holes in the rubbish and laid their eggs. The weather changed, sometimes it rained. Well, since the owner did not always find duck "stashes", he came across some eggs after some time. And then one day the owner found several eggs covered with clay mixed with ash, rice husks and tea leaves. And when he peeled the egg from the shell, the first thing he saw was a darkened squirrel, and on it a pattern like frost on frozen windows. Having tasted the eggs out of curiosity, he found that they did not spoil, but were quite edible.
In modern China, there are two ways to prepare such eggs. The first is an old one, according to which eggs are coated with a mixture of clay, lime, ash, salt, tea and rice husks. After that, the eggs are placed in baskets and buried in the ground. And left for a period of several weeks to several months, depending on the desired protein density. The essence of this method is to act on the egg in a highly alkaline environment without oxygen. In this case, the pH level rises to 9-12. There is another, modern, way. The egg is soaked for 10 days in a solution of salt, calcium hydroxide (slaked lime) and sodium carbonate (soda ash or linen soda). It is then wrapped in plastic wrap and left for the same period as the traditional method for aging and hardening the protein. In both cases, the result is the same. Unless in the first case, the eggs are in husks, and in the second they are clean.

INGREDIENTS:
Pidan eggs ("centenary eggs") - 2 pcs.,
garlic - 2 cloves,
light soy sauce - 1 tbsp.,
black rice vinegar - ½ tbsp,
Duojiao seasoning (pickled chili peppers) - 2 tablespoons,
green onions - 1 arrow,
peanut butter - 1 tablespoon (peanut is preferred, but any other vegetable oil can be used).

Peel the eggs from the shell ("centenary eggs" are poorly cleaned, so there is no need to rush and immediately break off a large piece of the shell, as from a hard-boiled egg, and break it off in small pieces, after knocking the shell until it cracks) and let them lie in the air for about 30 minutes , during this time, an unusual "aroma" for the Russian sense of smell will disappear. I will not say that flies are dying from him, I would say that this is an exaggeration of people who have never tasted these eggs. Peeled eggs emit a subtle ammonia smell, of course, it will be more felt if you bring them under your very nose.
Cut the peeled eggs into wedges, say 8 pieces.
Rinse the spring onion arrow and peel the garlic clove.
Finely chop the garlic, and cut the green onion arrow (separate and remove the white part) into rings.

If you've been to Hong Kong, you've probably seen century-old eggs on sale at street vendors. Have you tried them? If not, then in vain, they are very useful.

Centenary eggs - a bit of history

Centennial eggs, sometimes called millennial eggs, appeared in Chinese cuisine more than 600 years ago, during the Ming Dynasty. They say it was like this. One hungry vagrant found several eggs soaked in lime juice. He salted them, and the eggs went very delicious aroma... This is how the century-old eggs turned out, which are now a real delicacy in many Asian countries.

China is known for many of its discoveries and secrets. The Great Wall of China, the Forbidden City, the world's largest pandas, Bruce Lee, the Beijing Olympic Games and much more, famous all over the world. China is also famous for its unusual cuisine and the presence of various exotic products in it.

Some of the dishes in China are so unusual that they cannot even be described. Not only that, in this country they eat a lot of what they would not eat in other countries of the world. Here they also use very unusual ways cooking. Be that as it may, Chinese cuisine is considered healthy and therefore healthy.

What is a century-old, or millennial, egg

A hundred-year-old, or millennial, egg is a canned product. It is prepared by aging for a long time in a mixture of clay, ash, salt, lime and rice hulls.

Of course, eggs have not been cooked for a thousand or even a hundred years. They are just so called. The longest egg holding time is 8 months. In general, product aging is not the most important process. Some special manipulations are required to give the egg its unique flavor.

How centenary eggs are cooked

Duck, chicken and sometimes quail eggs are taken. They are coated with salt, ash, lime and clay. Clay is needed so that air does not enter the eggs. Then the eggs are wrapped in rice straw, and then laid out in wooden boxes or baskets for weeks or even months.

The coating of eggs dries and hardens over time, and a chemical reaction begins to occur inside the eggs. The texture of the egg becomes creamy and the yolk turns dark green or gray. The egg begins to emit a strong smell of sulfur and ammonia. The protein becomes dark brown, salty, translucent and jelly-like.

Changes to the egg occur due to the creation of an alkaline environment in it. Because of this, complex and tasteless fats and proteins are broken down, and new compounds are formed that are very tasty and aromatic.

The look and taste of a centenary egg

Compared to regular eggs, century-olds look nightmarish. Those who have never tried them are even afraid to do so when they see something gray-green on the plate.

However, both the Chinese and representatives of other Asian countries eat such eggs, and no one is poisoned. At the same time, they also enjoy both taste and aroma. Despite the terrible look from the habit, eggs are completely safe for health.

What do century-old eggs taste like? I must admit that they have an extremely strong sulfurous smell, which not all people like. However, if you overpower yourself and put a piece of egg in your mouth, you will feel its salty strong taste, and you will like it so much that you will want more and more.

Nutritional properties and health benefits

Centennial eggs are no worse than nutritional value regular eggs... However, the way they are prepared leads to the fact that they become more protein and less carbohydrates. Other useful material stored in the same amount as in fresh eggs.

Centennial eggs are rich in iron, selenium, phosphorus, and vitamin D. The Chinese consider them a good protein snack between meals. It is believed that their regular use normalizes blood pressure, improves vision and liver function.

How Millennial Eggs Are Eaten

Millennial eggs are part asian food, therefore, they are best suited precisely to Asian dishes... They are put in boiled soups, when stewing and frying foods. They are delicious in Asian rice porridge. To make it tastier, dishes with century-old eggs are seasoned with ginger, soy sauce and sesame oil. Eggs also pair well with tofu and yogurt.

Shelf life of 100 year old eggs

Centenary eggs at room temperature can be stored for up to 2 weeks, and in the refrigerator for up to a month.

While eggs smell strong and unpleasant, they are definitely worth a try. There will be no harm to health, but there will be a chance to learn new taste and new sensations.

This post is about food, but I wouldn't call it appetizing :)
I want to tell you about the "century-old eggs" (or, as they are also called, "millennial"). I've heard about one of the weirdest delicacies. Or "delkates", because, according to CNN, such eggs top the list of the most disgusting dishes... But to hear this one ... but before I could not even think that I would try!

To begin with, I will share my impressions, and at the end I will add material from Wikipedia about “Centennial Eggs”.

The shell seemed a little rough to me and the color was less uniform than that of a normal raw egg. She began to break - it breaks more difficult, and the feeling that you are hitting a rubber ball on the table, the egg springs a little. But it was not difficult to remove the shell, it leaves easily. The protein itself was slightly moist, of a beautiful tea color. Actually, I would compare protein in appearance with black tea jelly! She sniffed - there is no smell, took a knife and cut it. The smell of ammonia hit my nose ... only yolk smells, does it come out?

I looked at him for about 10 minutes. Beautiful! But the smell and the realization of the fact that the egg "not the first freshness" interfered with trying the "delicacy".

Exhaling, she clamped her nose with one hand or threw a slice into her mouth with the other ... and nothing! Chewing and NOTHING! Like tasteless jelly .... for the first couple of seconds! And then a sharp one hit the nose, bright taste mold (?), I don't know how to compare it. And the taste began to be felt in the mouth ... beee! No, I couldn't swallow. So I have to share the opinion of CNN.
But how beautiful, isn't it? :)

And a little from wikipedia:
The Centenary Egg (pídàn)— popular snack Chinese cuisine; is an egg, aged for several months in a special mixture without access to air. There are a number of options for their preparation, but they all boil down to immersing the eggs in an environment with a highly alkaline reaction and completely isolating them from air intake.
As a result of chemical processes, the egg white and yolk acquire a strongly alkaline reaction - their pH rises to 9 or even 12 (this is approximately equal to that for soap). The process of preparing eggs takes about 15-20 days, depending on the time of year, but often eggs are kept for 3-4 months.
On the surface of the shelled finished egg it is not uncommon to notice patterns resembling rime on the window, which are formed by microscopic crystals of substances released from the egg. Eggs have good storage stability - if left in a coating, they can last up to several years.
Centenary eggs are a common snack in China and countries with historically strong Chinese cultural influences. Usually "centenary eggs" are eaten without further culinary processing... Most often they are served as a stand-alone snack, cut into slices. They can be seasoned with soy or oyster sauce... Sometimes "centenary eggs" are used as a component of salads and other complex dishes... So, finely chopped eggs are often added to rice porridge.

Centenary eggs, also known as millennial eggs, are Chinese canned food product, which in our time is a delicacy. These are duck, chicken or quail eggs that have been stored wrapped in a mixture of clay, salt, ash, quicklime, and rice hulls for a long time (from several weeks to several months).

How do they look?

Due to this, the yolk becomes dark green or gray in color and has a creamy consistency and a strong aroma, due to the presence of hydrogen sulfide and ammonia, and the protein becomes dark brown and looks like a translucent jelly with salty taste... The transforming substance in a century-old egg is alkaline salt, which gradually raises the egg's pH to about 9-12. This chemical process breaks down some of the complex, tasteless proteins and fats, and as a result of this process many smaller aromatic compounds are created.

Some centenary eggs have patterns near the surface. egg white, which look like the branches of a pine tree, and this gives rise to one of its Chinese names - "pine egg".

History

The way this product was created probably arose out of the need to preserve eggs during periods of abundance by covering them with alkaline clay. This is similar to conservation practices in some Western cultures. The clay hardens around the egg and results in canning instead of spoilage.

According to some researchers, Chinese centenary eggs have more than five centuries of history behind them. Their discovery is said to have taken place about 600 years ago in the Hunan province during the reign of the Ming dynasty.

Legend has it that one of the homeowners discovered duck eggs in a shallow pool of slaked lime that had been used for mortar during the construction of his house two months earlier. After tasting these eggs, he decided to make another batch, this time with the addition of salt to improve the taste, and this subsequently led to the creation of the recipe for this dish.

Oddly enough, but not only in antiquity, a hundred-year-old egg was widespread. Reviews of gourmets indicate that this product is in great demand today, and many tourists, once in China, try to try this particular delicacy.

Methods

The traditional method of producing century-old eggs is the aforementioned primitive process developed and refined. Instead of using clay alone, a mixture of wood ash, calcium oxide and salt is added to the preservative mixture, thereby increasing the pH and sodium content. The addition of calcium oxide and wood ash to the mixture reduces the risk of spoilage and also increases the speed of the fermentation process.

The recipe for creating a 100-year-old egg begins by pouring one and a half liters of tea into boiling water. To it add 1.5 kg of calcium oxide, 3 kg sea ​​salt and 3 kg of burnt oak ash, which are mixed until thick paste... Then put on gloves (to chemical substances do not hit the skin) and each egg is individually covered with this mass by hand, after which it is rolled in rice husks.

The blanks are then placed in cloth-covered cans or tightly woven baskets. The mixture dries slowly and turns into a crust over several months, after which the eggs are ready to eat.

Modern technique

Although traditional method still widely practiced, modern advances in chemistry have allowed many simplifications in the recipe. For example, in order to achieve the same effect as before, you can soak raw eggs in solution table salt, calcium hydroxide and sodium carbonate for 10 days, followed by aging for several weeks, wrapped in plastic wrap.

This is due to the fact that the reaction required to obtain a fermented product is carried out by introducing hydroxide and sodium ions into the egg, regardless of the method used.

Potential danger

The highly toxic lead oxide accelerates the reaction to form this product, prompting some unscrupulous manufacturers to use it. Zinc oxide is currently the recommended alternative, although not the safest.

Although zinc is essential for the body, excessive zinc consumption can lead to a copper deficiency, so too much zinc can be harmful.

How is it used?

What does a century-old egg taste like? Those who have tasted this delicacy claim that it has a specific tangy flavor. The centenary egg can be eaten without further preparation - on its own or as a side dish. The following appetizer is popular: the cut product is wrapped in pieces of pickled ginger and served on a stick. It is also widely known to combine a fermented egg with chilled tofu.

In Taiwan, it is customary to eat century-old eggs by cutting them and placing cold tofu with katsuobushi, soy sauce and sesame oil on top. Another variation of this recipe, common in North China, is to chop the eggs and mix with chunks of soft tofu, add a small amount of chopped young ginger and green onions, then top with the mixture. soy sauce and sesame oil.

This product is also used in a dish called "Old and fresh eggs”Where shredded fermented billets are mixed with chopped fresh omelet. They can also be cut into pieces and mixed with vegetables, which is most common in Taiwanese cuisine. Some Chinese housewives cut their century-old eggs for small pieces and boiled with rice porridge.

Dim sum is widespread in Chinese restaurants. Boiled rice, lean pork and fermented egg are the main ingredients of this dish. Peeled centenary eggs are cut into four or eight pieces and boiled with seasoned marinated pork slices until both ingredients are cooked to a porridge, after which they are mixed with rice.

Fried dough sticks, known as etiao, are commonly eaten with this fermented product.

At special events such as wedding banquets or birthday parties, served in China special dish... It consists of fried on open fire pork, pickled leeks, spicy carrots, daikon radish, and quartered 100-year-old eggs. This dish is called lahng-poon in Cantonese, which means "cold dish".

The urine use myth

According to a common misconception, centenary eggs are sometimes prepared by dipping in horse urine. The myth could have arisen from the urinary odor of ammonia and other amines caused by a chemical reaction used for fermentation. However, this myth is unfounded, as horse urine has a pH of 7.5 to 7.9 and is therefore not suitable for this process.

How to cook it yourself?

There is absolutely no need to travel to China or another Asian country to taste this delicacy. You can try to make them yourself by choosing modern method to achieve a positive result. You will need a pickling solution using salt and lye and then wrapping the eggs in plastic clay. In about a month, you will receive original product- century-old eggs, photos of which are presented in this article.

What you need:

• 100% alkali / caustic soda (NaOH - sodium hydroxide);
• salt (NaCl - sodium chloride);
• chicken egg (or duck, or quail);
• plastic film;
• clay (polymer for crafts);
• glass jar with a lid.

Centenary Egg: Cooking Recipe

Chemically, alkali is corrosive, not poison. Therefore, its danger is that it can cause severe burns by contact with skin or inhalation. Use gloves and a respirator to avoid this.

Use pure 100% alkali (sodium hydroxide). Prepare necessary components in the following quantities:

• 1 liter of water;
• 42 g sodium hydroxide (NaOH, alkali);
• 72 g sodium chloride (NaCl, salt).

At low temperature, completely dissolve salt and alkali in water. Bring the solution to a boil and let it cool before using.

Place raw eggs in glass jar and pour the cooled pickling solution over them. Make sure they are all completely submerged in water.

Label the jar and store it in a safe place so no one accidentally opens it. Leave the eggs at 15-20 ° C for about 10 days. Watch them so that they do not float in the solution.

After this time, carefully pour the solution and select the eggs, rinse them with water, then dry them with a towel. The shells should remain firm, but slightly discolored.

Then wrap the eggs in several layers of clear plastic wrap and cover them with a thick layer of polymer clay. This prevents oxygen from reaching them during fermentation.

Be careful when pasting with clay - you should not damage the eggs. After wrapping, place the eggs in any container with a lid and leave for 2 weeks. During this time, you should have finished 100-year-old eggs. The photo recipe contained in this article assumes full readiness product within the specified period.

After that, gently peel off the clay shell and unfold the plastic wrap, then press lightly on the egg to break the shell.

You will be able to make sure that the egg white has become jelly-like and has a translucent amber color and the yolks are dark green and have a texture similar to a hard boiled egg.