Cookbook:Century Egg(Redirected from Cookbook:Century egg)
The century egg (a.k.a. preserved egg, thousand-year egg, thousand-year-old egg; Chinese: 皮蛋; pinyin: pídàn or Chinese: 松花蛋; pinyin: sōnghūadàn) is a Chinese delicacy made by preserving duck (or less commonly chicken) eggs in a mixture of charcoal and lime for (despite the name) around 100 days. It is greenish in color, and has a creamy cheese-like flavor and strong aroma.
- Wash preserved egg clean. Steam for 10 minutes.
- Shell the eggs. Cut into 4 parts. Cut the pickled stem ginger into thin slices.
- Cut the Jinhua ham into thin slices. Soak in water for a while.
- Sandwich a sliced ginger with a sliced ham and a sliced preserved egg.
- Leave the preserved egg sandwiches in a dish for later use.
- Mix the water, oil, salt, batter well to make pasta. Pour the pasta over the preserved egg sandwiches.
- Heat the wok. Pour in dash of oil. Bring the oil to medium heat. Dump in the preserved egg sandwiches.
- Fry until preserved egg sandwiches float on the surface.