century eggs
hundred-year eggs

Century eggs can be eaten alone or as a side.

The traditional method for producing century eggs is the development and improvement from the aforementioned primitive process.

Modern recipes for century eggs also call for lye.

Century eggs, which are traditionally wrapped in a mixture of clay, salt, ash, lime and rice for several weeks.

A Shanghainese recipe mixes chopped century eggs with chilled tofu.

The century eggs may also be cut into chunks and stir fried with vegetables, which is most commonly found in Taiwanese cuisine.

The dish will sometimes be served with chicken, quail eggs, century eggs or youtiao.

According to a common misconception, century eggs are or were once prepared by soaking eggs in horse urine.

A recipe for creating century eggs through this process starts with the infusion of three pounds of tea in boiling water.

Toppings may contain blood curds, century eggs, fried onions or garlic, and scallions.

They are unlike Century eggs because they are unable to be made from duck eggs.

These eggs are called century eggs, or pidan - they may look ordinary, but underneath the shell there is no regular yolk and white.

Sodium hydroxide is also the chemical that causes gelling of egg whites in the production of Century eggs.

Traditionally, chickens were kept on the island and locals produced their own pickled eggs and Chinese century eggs.

The myth may have arisen from the urine-like odor of ammonia and other amines produced by the chemical reaction used to make century eggs.

They may also be used in a traditional Chinese egg dish, in which regular eggs, century eggs, and soy eggs are steamed together.

The extremely toxic compound lead(II) oxide speeds up the reaction that creates century eggs, which has led some unscrupulous producers to use it.

The clay hardens around the egg and results in the curing and creation of century eggs instead of spoiled eggs.

This is because the reaction needed to produce century eggs is accomplished by introducing hydroxide and sodium ions into the egg, regardless of the method used.

Pieces of raw meat, tofu, century eggs, quail eggs, fish cake, offal or vegetables are skewered on bamboo sticks.

Even though the traditional method is still widely practiced, modern understanding of the chemistry behind the formation of century eggs has led to many simplifications in the recipe.

This is vital in getting to know new people and there's always going to be some, be it watching "come dine with me" or a passion for collecting 18th century eggs.

Lye is used to cure foods such as lutefisk, olives (making them less bitter), canned mandarin oranges, hominy, lye rolls, century eggs, and pretzels.

They are also used in a dish called old-and-fresh eggs, where chopped century eggs are combined with (or used to top) an omelet made with fresh eggs.

Century eggs are created by placing eggs in alkaline mud (or other alkaline substance), resulting in their "inorganic" fermentation through raised pH instead of spoiling.

Two hundred feet long, Lady of Leisure was a floating mansion under ordinary circumstances; tonight, she was a palace: draped bow to stern with twinkling golden bulbs and silk banners, dotted with buffet tables holding prawns, raw vegetables, hundred-year eggs.