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The fascinating history of the century-old egg: How did it shine on the Chinese dinner table?
Century eggs, also known as preserved eggs, are a refreshing delicacy on the Chinese dining table. Over the past centuries, this classic dish has charmed with its unique flavor and time-honored preparation. This article will take you to explore the origins of the century-old egg, its production process, its use and its place in contemporary China.
Century eggs are made by long-term salting and strong mineral encapsulation.
The Origin of the Centennial Egg
The history of century-old eggs can be traced back to the Ming Dynasty more than 600 years ago. Legend has it that a homeowner in Hunan accidentally discovered several duck eggs soaked in lime while building his house. These eggs undergo a transformation over time, becoming strange-looking and unique in taste. Therefore, he began to try to adjust the formula and add salt to improve the taste, and gradually formed the century-old egg we are familiar with today. Another theory is that the young duck farmer Shui Ge placed duck eggs in the garden of Song Mei, the woman he admired, in order to woo her. A few weeks later, while cleaning her yard, she accidentally discovered the century-old duck eggs and admired them for their exquisite crystalline texture. These eggs are therefore called "preserved eggs".The century-old eggs in history reflect human wisdom in food preservation technology.
How to make
The method of making century-old eggs has a long tradition and has evolved over time. Traditional production methods usually require duck eggs to be wrapped in a mixture of wood ash, calcium oxide and salt, which not only increases the pH value but also effectively prevents deterioration. After a certain period of salt immersion, the protein begins to denature, forming a transparent jelly-like substance. In modern times, the method of making century-old eggs has become easier. Nowadays, many manufacturers have begun to use the soaking method, soaking raw eggs in a mixed solution of salt and sodium hydroxide, and then storing them in a sealed container. Because this process promotes protein reorganization, it usually only takes ten days to be effective.The combination of traditional craftsmanship and modern technology makes the production of century-old eggs more efficient.
How to use and taste century-old eggs
Centennial eggs are widely used in a variety of dishes and can also be enjoyed on their own. Many Chinese families will slice century-old eggs and add black vinegar or ginger as an appetizer. In Guangdong, century-old eggs are often eaten with sour ginger, forming a unique street snack. In Taiwan, there is a practice of pairing century-old eggs with cold tofu, with bonito flakes, soy sauce and sesame oil to enhance its fresh taste. In addition, the combination of century-old eggs with other ingredients is also very popular. For example, sliced century-old eggs and fresh eggs are combined into egg steamed buns to make "Old and Young Eggs", or boiled together with rice porridge to make "Preserved Egg and Lean Pork Porridge", which are traditional delicacies.The unique flavor of century-old eggs makes them one of the indispensable ingredients in Chinese cuisine.
Health value
Generally speaking, century-old eggs are rich in vitamin B12, which plays a vital role in human body metabolism and DNA synthesis. Multiple studies have shown that century-old eggs retain their nutritional value during storage and can increase absorption through their bioavailability, far exceeding that of ordinary hard-boiled eggs. However, for some people, the special smell of century-old eggs may cause some trouble, so not everyone can adapt to this unique delicacy.The richness of vitamin B12 makes century-old eggs not only delicious, but also a nutritious product.
Modern Challenges
Although the traditional methods and modern technology introduced above provide effective ways to make century-old eggs, due to the increased demand for century-old eggs in the market, some unscrupulous merchants may also pass off inferior products and even use dangerous chemicals in order to rush the work. May pose a threat to consumers' health. For example, in 2013, several factories in Jiangxi Province were exposed to the use of industrial copper sulfate when making century-old eggs, which may contain heavy metals and toxins. This eventually led to the exposure of the incident, and the relevant factories were forced to close and the parties involved were investigated and punished. This reminds us how important it is to choose a trustworthy source when enjoying this time-honored delicacy.In the course of thousands of years of history, century-old eggs have not only been part of Luoyang cuisine, but also a symbol of culture across China. Over time, how can this delicacy continue its appeal on the tables of new generations?With the popularity of century-old eggs, consumers’ awareness of food safety has also continued to increase.
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