ok to eat century egg?

Melt · Post by **Melt** » Fri 17 Oct 2008 05:40

Anyone tried that?

Post by **Oscar** » Mon 20 Oct 2008 10:43

Doesn't look too appealing to me...i think there has been a thread about this some time ago.

Melt · Post by **Melt** » Mon 20 Oct 2008 12:35

oh.. thanks. I tried one 2 days ago and didn't have any problem so far. Maybe i am not 'very' susceptible to acne... maybe its just me.

avalon · Post by **avalon** » Mon 20 Oct 2008 21:11

I've never tried one, but my Step Mom who's Asian loves them! I should have one at leasr once.

johndela1 · Post by **johndela1** » Wed 22 Oct 2008 21:31

Is that a aged raw egg? The green spot is the yolk right?

Is that mold?

Melt · Post by **Melt** » Thu 23 Oct 2008 10:43

johndela1 wrote:Is that a aged raw egg? The green spot is the yolk right?

Is that mold?

Yes. it's preserved-raw egg

Post by **Oscar** » Fri 24 Oct 2008 10:42

Isn't it preserved by keeping it in tea?

Melt · Post by **Melt** » Mon 27 Oct 2008 07:38

Oscar wrote:Isn't it preserved by keeping it in tea?

i heard it's horse urine

Post by **Oscar** » Mon 27 Oct 2008 11:11

johndela1 · Post by **johndela1** » Mon 27 Oct 2008 19:26

doesn't look all the preserved to me

YouTube · Post by **RRM** » Wed 29 Oct 2008 16:07

How is it preserved exactly?

Melt · Post by **Melt** » Fri 31 Oct 2008 03:59

Century egg, also known as preserved egg, hundred-year egg, thousand-year egg, and thousand-year-old egg, is a Chinese cuisine ingredient made by preserving duck, chicken or quail eggs in mixture of clay, ash, salt, lime, and rice straw for several weeks to several months, depending on the method of processing. After the process is completed, the yolk becomes a dark green, gelatine-like substance with a strong odor of sulfur and ammonia, while the white becomes a dark brown, transparent jelly with little flavor or taste. The transforming agent in century egg is its alkaline material, which gradually raises the pH of egg from around 9 to 12 or more.[1] This chemical process breaks down some of the complex, flavorless proteins and fats, which produces a variety of smaller flavorful compounds.

The origin of the method for creating century eggs likely came about through placing eggs in mud made from alkaline clay and water in order to preserve eggs in times of plenty. The clay hardens around the egg and likely resulted in the curing and creation of century eggs instead of spoiled eggs.

Protein Fat CHO Ash Ca P Fe Vitamin A Vitamin B1 Vitamin B2 Nicotinic
(g) (g) (g) (g) (mg) (mg) (mg) (IU) (mg) (mg) acid
Fresh 8.7 9.8 10.3 1.2 71 210 3.2 1,380 0.15 0.37 0.1
Pidan 13.1 10.7 2.2 2.3 58 200 0.9 940 0.02 0.21 0.1

Melt · Post by **Melt** » Fri 31 Oct 2008 04:02

Pidan皮蛋 is century egg in chinese

YouTube · Post by **RRM** » Wed 12 Nov 2008 16:08

So that salt makes these eggs a no-no with this diet.

dandate2 · Post by **dandate2** » Sun 31 Jul 2011 05:27

the salt is outside of the shell though, i'd imagine its as salty as the inside of a fish!

ok to eat century egg?

ok to eat century egg?

Re: ok to eat century egg?