Preserved Egg

By: Stephanie

Oct 13 2010

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

Category: Morsel

1 Comment

Focal Length:55mm
Shutter:1/0 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.


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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