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Asian

Century Egg

Pidan — duck eggs cured in an alkaline paste of lime, soda, salt and black tea until the white sets to an amber jelly and the yolk turns dark and creamy. Cured for five weeks, then peeled, cut into wedges and served cold with pickled ginger and a soy-vinegar dressing.

Lunch & dinnerVegetarianUnder 400 kcalUnder 20g carbs
40 min30 prep · 10 cookMedium241 kcalper serving
Century Egg

Method

  1. Check 2 duck eggs by lowering them into a bowl of cold water: any that float or rattle are stale and must be discarded, as only sound eggs will cure safely. Wipe the shells clean with a damp cloth and dry them thoroughly.
  2. Bring 175 ml of water to the boil in a small saucepan, take it off the heat, add 2 tsp of black tea leaves and steep for 10 minutes until very dark and tannic. Strain the tea into a heatproof bowl and discard the leaves.
  3. Stir 18 g of salt into the hot tea until dissolved. Now put on rubber gloves and eye protection and, working in a well-ventilated place, whisk in 14 g of food-grade calcium hydroxide and 8 g of sodium carbonate. The liquid will hiss, cloud and heat up; keep whisking until smooth, then leave it to cool to room temperature, about 1 hour. Never handle it with bare hands.

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Per serving

241kcal
16gprotein
17gcarbs
13gfat
5gfibre

Computed from the ingredients against a food database, not estimated. The full nutrient table is in the app.

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