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Egg, Century Egg
............................................................ Traditionally covered in rice husks and mud, the duck egg is preserved with salt, alkaline, lime and a tiny amount of metalic oxide(traditionally harmful lead was used but has been replaced with copper or zinc). The white turns to a transparent brown with snow flake like pattern and the york greenish black. The variety with a soft york is much sought after. The best way to eat this delicious egg is to serve it with preserved young ginger slices. The name Song-hua-tan(pine patterned egg) aptly describes this beautiful egg. Also known as Thousand Year Old Egg. |
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Egg, Burnese Century Egg
............................................................ Burmese Century egg is golden in colour and most lovely to look at, but it lacks the taste and flavour of the traditional Chinese century egg. |
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Egg, Salted Egg
............................................................ Salted egg is often covered in black mud. It is rather salty and is often boiled and eaten in small amount. The yorks are often used in pastries. A good one is white with abright orange york which is rather oily. Scrape off mud, wash and boil to cook. |
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