Preserved Egg

By: Stephanie

Oct 13 2010

Tags: , , , , , , , , , ,

Category: Morsel

1 Comment

Aperture:f/11
Focal Length:55mm
ISO:1600
Shutter:1/30 sec
Camera:NIKON D3000

While a week to ten days of aging is sufficient today, century-old eggs were traditionally preserved in a mixture of clay and a salt-lime brine for weeks to months, turning the yolk into a dark green, creamy substance and the white into a transparent jelly. Chunks of preserved egg in rice porridge (皮蛋瘦肉粥, pidan shourou zhou) adds smoky, briny flavor and breaks up the monotony of water rice with its smooth, chewy texture.

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One comment on “Preserved Egg”

  1. […] head to work, I can’t help longing for a convenient streetside vendor offering porridge and preserved egg for 50 […]


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