preserved egg, hundred-year egg, thousand-year egg, thousand-year-old egg, millennium egg, black egg, blacking egg, skin egg, old egg
Place of origin
Hunan, China
Main ingredients
Egg preserved in clay, ash, salt, quicklime, and rice hulls
Variations
duck, chicken, or quail eggs
Media: Century egg
Century eggs made in Shangqiu, ChinaCentury eggs made in Shangqiu, China
Century egg
Chinese name
Chinese
皮蛋
Literal meaning
"leather/skin egg"
Transcriptions
Standard Mandarin
Hanyu Pinyin
pídàn
IPA
[pʰǐ.tân]
Yue: Cantonese
Yale Romanization
pèih dáan
Jyutping
pei4 daan2
Southern Min
Hokkien POJ
phî-tàn
Alternative Chinese name
Chinese
松花蛋
Literal meaning
pine-patterned egg
Transcriptions
Standard Mandarin
Hanyu Pinyin
sōnghuādàn
Yue: Cantonese
Yale Romanization
chùhng fā dáan
Jyutping
cung4 faa1 daan2
Southern Min
Hokkien POJ
chhái-tàn (彩蛋 "colorful egg") hoe-nn̄g or he-nn̄g (灰卵 "grey egg")
Vietnamese name
Vietnamese alphabet
trứng vịt bắc thảo / trứng bách thảo
Hán-Nôm
𠨡鴨北草 / 𠨡百草
Literal meaning
northern grass duck egg / hundred-herb egg
Thai name
Thai
ไข่เยี่ยวม้า [kʰàjjîa̯wmáː]
RTGS
khai yiao ma
Korean name
Hangul
피단
Hanja
皮蛋
Transcriptions
Revised Romanization
pidan
McCune–Reischauer
p'idan
Japanese name
Kanji
皮蛋
Kana
ピータン
Transcriptions
Romanization
pītan
Khmer name
Khmer
ស៊ុតបម្រុងទុក
Century eggs (Chinese: 皮蛋; pinyin: pídàn; Jyutping: pei4 daan2), also known as alkalized or preserved egg, are a Chinese egg-based culinary dish made by preserving duck, chicken, or quail eggs in a mixture of clay, ash, salt, quicklime, and rice hulls for several weeks to several months, depending on the processing method.[1]
Through the process, the yolk becomes dark greenish grey in color, with a creamy consistency and strong flavor due to the hydrogen sulfide and ammonia present, while the white becomes dark brown in color, with a translucent jelly-like appearance and salty flavor. The transforming agent in the century egg is an alkaline salt, which gradually raises the pH of the egg to around 9–12, during the curing process.[2] This chemical process breaks down some of the complex, flavorless proteins and fats, which produces a variety of smaller flavorsome compounds.[citation needed]
Some eggs have patterns near the surface of the egg white which are likened to pine branches. These patterned eggs are regarded as having better quality than the normal century eggs and are called Songhua eggs (Chinese: 松花蛋), variously translated as pine flower eggs or pine-patterned eggs.[citation needed]
^Moskvitch, Katia (29 March 2013). "Black eggs and ripe guava lead Taiwan's tech revolution". BBC News. Retrieved 29 March 2013.
^McGee, Harold (2004). On Food and Cooking: The Science and Lore of the Kitchen. Scribner. p. 117. ISBN 978-0-684-80001-1.
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