1015:
Facilitated by a high-pH environment, typically using a mixture of sodium hydroxide and salt, this method involves immersing raw eggs in a concentrated alkaline solution. The high pH causes the egg white proteins, primarily ovalbumin, to denature and then reassemble into a globular network of fine strands. This network forms through a combination of non-specific interactions, including long-range electrostatic repulsion and short-range attractions, resulting in the creation of a stable, elastic gel. Remarkably, this gel retains its structure even when boiled. Meanwhile, the egg yolk undergoes minimal changes during this process. This technique illustrates a non-specific aggregation pathway common among globular proteins, effectively utilized to preserve the eggs and significantly alter their texture.
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cooked eggs. For instance, approximately 52% of the B12 from century egg yolk converts to a form that is easily absorbed, far exceeding the conversion rates in standard boiled or fried chicken eggs. This improved bioavailability is particularly significant as absorption of
Vitamin B12 from dietary sources can be generally inefficient, especially from plant-based foods. Thus, for people with dietary restrictions or preference.
1420:
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chicken eggs, concentrated primarily in the yolk. Despite undergoing an alkaline preservation process, which could potentially impact their nutrient content, century eggs maintain a substantial amount of
Vitamin B12. Furthermore, the conditions of this preservation do not compromise the B12 content, underscoring the nutritional resilience of these eggs.
872:
pine-sister) as a courting gesture. The eggs were not discovered until the woman cleaned out the ash pit half a month later where they had turned into century eggs. In her honour, the farmer named the transformed eggs with their delicate crystalline patterns on their surfaces "pine-patterned eggs".
843:
that was used for mortar during construction of his home two months before. Upon tasting the eggs, he set out to produce more – this time with the addition of salt to improve their flavor – resulting in the present recipe of the century egg. An alternate story involves a young duck farmer
1264:
A key feature of century eggs is the bioavailability of
Vitamin B12 during digestion. Studies demonstrate that during in vitro gastric digestion, a significant amount of the Vitamin B12 in the yolk of century eggs is released in a free form, enhancing its digestibility compared to that in regular
1260:
Research indicates that century eggs are an excellent source of
Vitamin B12, which is crucial for metabolism and DNA synthesis. The yolk of century eggs typically contains about 1.9 ± 0.6 to 0.8 ± 0.3 μg of vitamin B12, which is notably higher than the 0.9 μg per 100 grams found in traditional
1014:
The production of century eggs involves a complex physico-chemical transformation, wherein eggs are preserved at room temperature in an alkaline pickling solution. This process converts the egg white into a transparent, yellow gel that exhibits distinctive optical and mechanical properties.
1080:, add liberal quantities of shredded young ginger and chopped spring onions as a topping, and then drizzle light soy sauce and sesame oil over the dish, to taste. They are also used in a dish called old-and-fresh eggs, where chopped century eggs are combined with (or used to top) an
1119:
restaurants. Rice congee, lean pork, and century egg are the main ingredients. Peeled century eggs are cut into quarters or eighths and simmered with the seasoned marinated lean slivers of pork until both ingredients are cooked into the rice congee. Fried dough sticks known as
979:
for 10 days, followed by several weeks of aging in an airtight container, can achieve a similar effect to the traditional method. This is because the chemical reaction needed to produce century eggs is accomplished by introducing
921:
content. The addition of calcium oxide and wood ash to the mixture lowers the risk of spoilage and also increases the speed of the process. A recipe for creating century eggs starts with the infusion of 1.4 kg (3 lb) of
1339:
Century eggs prepared in traditional ways are generally safe to consume. However, there have been incidents of malpractice in century egg production that causes eggs to be contaminated. In 2013, three factories in
962:
Even though the traditional method is still widely practised, modern understanding of the chemistry behind the formation of century eggs has led to many simplifications in the recipe. Today, soaking raw eggs in a
1348:
in century egg production to shorten the production time. The industrial copper sulphate was contaminated with heavy metals and toxic chemicals. The incident was exposed on China's national broadcaster
884:(物理小識) states: "The eggs produced in Chizhou are salted with five kinds of tree ash. Buckwheat grain ash is mixed to make it yellow and white, and charcoal lime is added to make it green and tough".
789:
of the egg to around 9–12, during the curing process. This chemical process breaks down some of the complex, flavorless proteins and fats, which produces a variety of smaller flavorsome compounds.
1380:
1023:
Century eggs can be eaten without further preparation other than peeling and rinsing them – on their own, or as a side dish. In central China, they are sliced into pieces and drizzled with
828:
clay, which is similar to methods of egg preservation in some
Western cultures. The clay hardens around the egg and results in the curing and creation of century eggs instead of spoiled eggs.
1297:
1353:, causing local officials to shut down 30 factories for inspection. The police arrested three people involved in the case and seized four businesses involved in the case.
1774:
831:
The century egg has at least four centuries of history behind its production. Its discovery, though not verifiable, was said to have occurred around 600 years ago in
1802:
1322:
1084:
made with fresh eggs. The century eggs may also be cut into chunks and stir fried with vegetables, which is most commonly found in
Taiwanese cuisine.
1434:
897:
The traditional method for producing century eggs developed through improvement of the aforementioned primitive process. Instead of using only
778:
becomes dark brown in color, with a translucent jelly-like appearance and salty flavor. The transforming agent in the century egg is an
1307:
502:
53:
preserved egg, hundred-year egg, thousand-year egg, thousand-year-old egg, millennium egg, black egg, blacking egg, skin egg, old egg
1364:
1826:
824:
The method for creating century eggs likely came about through the need to preserve eggs in times of plenty by coating them in
1890:
1655:
1609:
1087:
Some
Chinese households cut them up into small chunks and cook them with rice porridge to create "century egg and lean pork
1900:
1778:
1407:
1288:, the common word for century egg translates to "horse urine egg", due to the distinctive urine-like odor of the food:
2540:
1799:
1247:
938:, before being added to the tea. Each egg is individually covered by hand, with gloves worn to protect the skin from
1229:
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branches. These patterned eggs are regarded as having better quality than the normal century eggs and are called
1002:
is now the recommended alternative. Although zinc is essential for life, excessive zinc consumption can lead to
1958:
1225:
562:
374:
252:
954:. The mud slowly dries and hardens into a crust over several months. The eggs are then ready for consumption.
998:
speeds up the reactions that create century eggs, leading to its use by some unscrupulous producers, whereas
686:
1919:
1221:
17:
1076:. A variation of this recipe common in northern China is to slice century eggs over chilled silken (soft)
1930:
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are commonly eaten with century egg congee. Another common variation of this dish is the addition of
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Century eggs are sometimes avoided due to the belief that they are prepared by soaking eggs in
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2473:
2018:
1419:
946:, to keep the eggs from adhering to one another, before the eggs are placed in cloth-covered
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becomes dark greenish grey in color, with a creamy consistency and strong flavor due to the
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1629:
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water-brother), also from Hunan, leaving duck eggs in the garden of a woman by the name of
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8:
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in boiling water. A smooth paste is then formed by mixing 1.4 kg (3 lb) of
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Taiwan
Livestock Research Institute and Philippine Council for Agriculture (2001)
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Preserved eggs were called "Chaoszi" in the Ming
Dynasty. The 17th century writer
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1995:
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Chen, JrWei; Su, HouPin (2004). "A new process for preparing spots-free pidan".
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Some eggs have patterns near the surface of the egg white which are likened to
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1006:, and the finished product should have its zinc level assessed for safety.
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930:(3.2 kg or 7 lb, if done in winter), 4.1 kg (9 lb) of
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for several weeks to several months, depending on the processing method.
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Chemistry
Potpourri : Unlocking Chemistry through Investigations
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for 100 years, but there is no valid evidence to support this. In
507:
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2400:
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2164:
2094:
2084:
1533:
1527:
1341:
1149:
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1116:
1049:, it is popular to eat sliced century eggs placed on top of cold
1041:). A Shanghainese recipe mixes chopped century eggs with chilled
771:
409:
287:
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1901:
Enhancing the Value of Eggs: How to Make Balut and Century Eggs
1426:
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1159:
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1034:
1033:, the Cantonese wrap chunks of this egg with slices of pickled
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126:
913:
is included in the plastering mixture, thereby increasing its
2089:
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839:, when a homeowner discovered duck eggs in a shallow pool of
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61:
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and the quartered century eggs is served. This is called a
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1042:
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1967:
1815:. Thursday 16 October 2008. Retrieved on 20 October 2009.
1573:"Black eggs and ripe guava lead Taiwan's tech revolution"
947:
935:
393:
379:
271:
257:
1827:"Preserved egg companies shut in toxic chemical scandal"
1602:
On Food and Cooking: The Science and Lore of the Kitchen
1518: – Traditional Asian dish common in several regions
1936:
914:
786:
1137:
or birthday parties, a first-course platter of sliced
1009:
645:
1547: – Traditional dish of Dongyang, Zhejiang, China
358:
233:
219:
1500: – Bird embryo steamed and eaten from the shell
1464:
581:
567:
1630:"Hunger and technology: Egg preservation in China"
1512: – Hard boiled eggs cured in vinegar or brine
934:, and 3.2 kg (7 lb) of ash from burned
2487:
1756:Journal of the Chinese Society of Animal Science
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442:
1640:(2). The United Nations University Press: 1–4.
1524: – Food that involves the smoking of eggs
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620:
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991:into the egg, regardless of the method used.
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318:
179:
1386:Century egg showing snow-flake/pine-branch (
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1536: – Egg boiled in tea as a savory snack
1228:. Unsourced material may be challenged and
869:
855:
727:egg-based culinary dish made by preserving
668:
1959:
1945:
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483:
468:northern grass duck egg / hundred-herb egg
38:
1645:
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1248:Learn how and when to remove this message
711:
148:
140:
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1590:
14:
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942:. It is then rolled in a mass of rice
235:
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1777:. Atablefortwo.com.au. Archived from
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1621:
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1301:
491:
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1933:at the Wikibooks Cookbook subproject
1226:adding citations to reliable sources
1193:
1189:
444:trứng vịt bắc thảo / trứng bách thảo
153:Century eggs made in Shangqiu, China
145:Century eggs made in Shangqiu, China
1730:"变蛋 Bian Dan "Transformation Eggs""
1685:
1627:
1010:Chemistry behind the transformation
421:hoe-nn̄g or he-nn̄g (灰卵 "grey egg")
24:
1880:
1854:"南昌毒皮蛋4家涉案企业被查封 3人被抓获_新浪江西城事_新浪江西"
1618:
1571:Moskvitch, Katia (29 March 2013).
1506: – Egg-based dish from Taiwan
1344:were found to be using industrial
1186:, which simply means "cold dish".
25:
2552:
1907:
1772:
1027:and served as a side dish. As an
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2455:
1925:
1913:
1690:. Touchstone. pp. 102–105.
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1413:Arranged century egg on a plate
1394:) patterns. These patterns are
1115:). This is sometimes served in
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27:Chinese egg-based culinary dish
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994:The extremely toxic compound
785:, which gradually raises the
419:chhái-tàn (彩蛋 "colorful egg")
1557:
1374:mixture of mud and rice husk
1168:seasoned julienned jellyfish
7:
1634:Food and Nutrition Bulletin
1460:
1269:Misconception and etymology
882:Little Knowledge of Physics
808:), variously translated as
508:
10:
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1903:. Retrieved 24 March 2007.
1874:
1798:Helmenstine, Anne Marie. "
1647:10.1177/156482658100300209
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2009:
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1604:. Scribner. p. 117.
1455:Pink century eggs in Laos
1440:Century eggs for sale in
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1130:into the congee mixture.
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762:Through the process, the
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44:A century egg sliced open
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2541:Christmas Island cuisine
1966:
1832:South China Morning Post
1825:Li Jing (16 June 2013).
1628:Hou, Xiangchuan (1981).
1370:Century egg coated in a
1067:, in a style similar to
308:Alternative Chinese name
1133:At special events like
1018:
1800:What Are Century Eggs?
493:[kʰàjjîa̯wmáː]
443:
154:
146:
131:Media: Century egg
1885:. Singapore: Toppan.
1671:益阳市政府网 (2008-07-31).
1328:[kʰājɲīawmâː]
1303:[kʰàjjîawmáː]
152:
144:
2361:Egg drop competition
1922:at Wikimedia Commons
1222:improve this section
1162:, pickled julienned
563:Revised Romanization
1775:"Three Emperor Egg"
814:pine-patterned eggs
774:present, while the
438:Vietnamese alphabet
34:
2356:Egg-and-spoon race
2183:List of egg dishes
1996:Fish and amphibian
1977:List of egg topics
1881:Ho, Mabel (1988).
1805:2011-11-26 at the
1530: – Egg dishes
1112:pídàn shòuròu zhōu
332:pine-patterned egg
193:"leather/skin egg"
155:
147:
30:
2531:Taiwanese cuisine
2511:Hong Kong cuisine
2496:Food preservation
2483:
2482:
2416:Ovo vegetarianism
1918:Media related to
1892:978-981-00-0454-5
1688:Swallowing Clouds
1657:978-92-808-0254-2
1611:978-0-684-80001-1
1425:Century egg with
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1190:Nutritional facts
1004:copper deficiency
973:calcium hydroxide
950:or tightly woven
715:), also known as
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577:McCune–Reischauer
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375:Yale Romanization
347:Standard Mandarin
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253:Yale Romanization
208:Standard Mandarin
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50:Alternative names
16:(Redirected from
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1908:External links
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1545:Virgin boy egg
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1139:barbecued pork
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996:lead(II) oxide
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940:chemical burns
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368:Yue: Cantonese
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341:Transcriptions
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202:Transcriptions
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2105:Ovoviviparity
2103:
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2034:
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2025:
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2020:
2017:
2016:
2014:
2012:
2011:Fossil record
2008:
2002:
1999:
1997:
1994:
1992:
1989:
1988:
1986:
1982:
1978:
1973:
1969:
1962:
1957:
1955:
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1795:
1781:on 2012-06-17
1780:
1776:
1769:
1761:
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1750:
1735:
1731:
1725:
1717:
1713:
1712:"漫话中国皮蛋的历史起源"
1707:
1699:
1693:
1689:
1682:
1674:
1673:"益阳名优特产：松花皮蛋"
1667:
1659:
1653:
1648:
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1613:
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1598:McGee, Harold
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1207:This section
1205:
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1195:
1187:
1185:
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1177:
1173:
1169:
1165:
1164:daikon radish
1161:
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1032:
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1026:
1025:black vinegar
1016:
1007:
1005:
1001:
997:
992:
990:
987:
983:
978:
974:
970:
966:
955:
953:
949:
945:
941:
937:
933:
929:
928:calcium oxide
925:
920:
916:
912:
908:
907:calcium oxide
904:
900:
885:
883:
879:
874:
861:
847:
842:
838:
834:
829:
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817:
815:
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790:
788:
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773:
769:
765:
760:
758:
754:
750:
746:
742:
738:
734:
730:
726:
722:
721:preserved egg
718:
714:
708:
704:
698:
693:
688:
684:
675:
670:ស៊ុតបម្រុងទុក
667:
665:
661:
656:
644:
642:
638:
633:
629:
624:
619:
617:
613:
608:
603:
601:
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594:Japanese name
592:
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560:
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78:preserved in
77:
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63:
60:
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52:
48:
41:
36:
19:
2536:Thai cuisine
2472:
2460:
2253:Onsen tamago
2202:
1882:
1861:. Retrieved
1857:
1848:
1836:. Retrieved
1830:
1820:
1810:
1794:
1783:. Retrieved
1779:the original
1768:
1759:
1755:
1749:
1738:. Retrieved
1736:. 2018-09-03
1734:Purple Cloud
1733:
1724:
1715:
1706:
1687:
1681:
1666:
1637:
1633:
1601:
1592:
1580:. Retrieved
1576:
1566:
1498:Balut (food)
1489:China portal
1391:
1338:
1312:khai yiao ma
1311:
1298:ไข่เยี่ยวม้า
1272:
1263:
1259:
1244:
1235:
1220:Please help
1208:
1179:
1132:
1121:
1110:
1088:
1086:
1071:
1054:
1030:hors d'œuvre
1028:
1022:
1013:
993:
961:
896:
875:
859:
845:
837:Ming Dynasty
830:
823:
813:
809:
798:Songhua eggs
797:
791:
761:
720:
716:
710:
700:
683:Century eggs
682:
681:
641:Romanization
509:khai yiao ma
487:ไข่เยี่ยวม้า
458:𠨡鴨北草 / 𠨡百草
403:Southern Min
354:Hanyu Pinyin
281:Southern Min
215:Hanyu Pinyin
169:Chinese name
18:Century eggs
2371:Fabergé egg
1931:century egg
1920:Century Egg
1838:17 November
1762:(1): 79–88.
1697:067174724-X
1510:Pickled egg
1475:Food portal
1398:of various
1176:head cheese
1056:katsuobushi
1039:street food
1035:ginger root
893:Traditional
841:slaked lime
835:during the
516:Korean name
160:Century egg
32:Century egg
2490:Categories
2381:HowToBasic
2376:Free range
2351:Easter egg
2346:Decorating
2328:In culture
2218:Deep fried
2139:Components
2019:Cephalopod
1863:2020-12-21
1785:2012-05-24
1740:2020-12-05
1553:References
1522:Smoked egg
1323:ໄຂ່ຍ່ຽວມ້າ
1180:lahng-poon
1146:baby leeks
1065:sesame oil
1000:zinc oxide
969:table salt
878:Fang Yizhi
757:rice hulls
737:quail eggs
712:pei4 daan2
658:Khmer name
360:sōnghuādàn
273:pei4 daan2
102:Variations
96:rice hulls
2336:Balancing
2298:Scrambled
2110:Ovulation
2100:Oviparity
2080:Oogenesis
2039:Pathology
2001:Monotreme
1812:About.com
1558:Citations
1442:Hong Kong
1396:dendrites
1238:June 2024
1209:does not
1184:Cantonese
1170:, sliced
1157:julienned
1148:, sliced
1073:hiyayakko
1061:soy sauce
982:hydroxide
753:quicklime
717:alkalized
473:Thai name
259:pèih dáan
92:quicklime
2462:Category
2263:Powdered
2248:Omelette
2243:Meringue
2193:Benedict
2160:membrane
2060:Egg cell
2033:dinosaur
1803:Archived
1600:(2004).
1582:29 March
1577:BBC News
1504:Iron egg
1461:See also
1082:omelette
1069:Japanese
965:solution
932:sea salt
903:wood ash
826:alkaline
780:alkaline
723:, are a
707:Jyutping
389:Jyutping
267:Jyutping
2474:Commons
2443:Tossing
2438:Tapping
2433:Rolling
2421:Pysanka
2406:Organic
2401:Oomancy
2313:Soufflé
2303:Shirred
2268:Pickled
2258:Poached
2223:Deviled
2208:Coddled
2203:Century
2175:As food
2165:Chalaza
2125:Trophic
2095:Oviduct
2085:Ootheca
2055:Allergy
2048:Biology
2029:Reptile
1875:Sources
1773:Billy.
1534:Tea egg
1528:Soy egg
1392:sōnghuā
1372:caustic
1357:Gallery
1230:removed
1215:sources
1160:carrots
1154:pickled
1150:abalone
1143:pickled
1123:youtiao
1117:dim sum
1095:Chinese
952:baskets
888:Methods
860:Songmei
820:History
802:Chinese
772:ammonia
733:chicken
725:Chinese
687:Chinese
452:Hán-Nôm
410:Hokkien
314:Chinese
297:phî-tàn
288:Hokkien
175:Chinese
110:chicken
2396:Oology
2366:Egging
2341:Carton
2308:Smoked
2293:Scotch
2288:Salted
2273:Quiche
2228:Eggnog
2198:Boiled
2130:Zygote
2075:Oogamy
2065:Embryo
1889:
1694:
1654:
1608:
1427:congee
1400:salts.
1335:Safety
1109::
1107:pinyin
1097::
1090:congee
1063:, and
1047:Taiwan
986:sodium
958:Modern
919:sodium
909:, and
846:Shuige
755:, and
709::
699::
697:pinyin
689::
583:p'idan
522:Hangul
124:
94:, and
2283:Salad
2233:Fried
2188:Balut
2156:Shell
2151:White
2120:Tooth
2115:Spawn
2090:Ovary
1984:Types
1278:urine
1275:horse
1101:皮蛋瘦肉粥
1053:with
1045:. In
944:chaff
833:Hunan
776:white
735:, or
702:pídàn
664:Khmer
647:pītan
600:Kanji
569:pidan
538:Hanja
221:pídàn
114:quail
112:, or
66:China
62:Hunan
2391:Hunt
2238:Iron
2158:and
2146:Yolk
2024:Fish
1991:Bird
1968:Eggs
1887:ISBN
1840:2019
1692:ISBN
1652:ISBN
1606:ISBN
1584:2013
1351:CCTV
1308:RTGS
1293:Thai
1284:and
1282:Thai
1213:any
1211:cite
1172:pork
1078:tofu
1051:tofu
1043:tofu
1019:Uses
989:ions
984:and
975:and
948:jars
917:and
911:salt
899:clay
880:'s "
870:lit.
856:lit.
794:pine
783:salt
770:and
764:yolk
749:salt
741:clay
729:duck
623:ピータン
616:Kana
503:RTGS
479:Thai
116:eggs
106:duck
88:salt
80:clay
2318:Tea
2278:Roe
1716:汉程网
1642:doi
1318:Lao
1286:Lao
1224:by
1182:in
1093:" (
967:of
936:oak
924:tea
868:,
812:or
806:松花蛋
745:ash
719:or
413:POJ
321:松花蛋
291:POJ
229:IPA
84:ash
76:Egg
2492::
1856:.
1829:.
1809:"
1760:33
1758:.
1732:.
1714:.
1650:.
1636:.
1632:.
1620:^
1575:.
1390:,
1388:松花
1320::
1310::
1295::
1174:,
1166:,
1152:,
1141:,
1105:;
1059:,
971:,
915:pH
905:,
865:松妹
854:,
851:水哥
816:.
804::
787:pH
751:,
747:,
743:,
731:,
705:;
695:;
692:皮蛋
607:皮蛋
545:皮蛋
529:피단
182:皮蛋
108:,
90:,
86:,
82:,
64:,
2035:)
2031:(
1960:e
1953:t
1946:v
1895:.
1866:.
1842:.
1788:.
1743:.
1718:.
1700:.
1675:.
1660:.
1644::
1638:3
1614:.
1586:.
1314:)
1306:(
1251:)
1245:(
1240:)
1236:(
1232:.
1218:.
862:(
848:(
800:(
685:(
20:)
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