Centennial or millennial eggs 390grs

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Centennial or millennium eggs represent a type of traditional food in China, consisting of the preservation of eggs for several weeks or months in a mixture of clay, salt, wood ash and quicklime. Throughout this process, the egg white turns dark brown or black and acquires a gelatinous texture, while the yolk turns a dark green shade.

These century-old eggs have a salty flavor and a soft, creamy texture when eaten. They are frequently served as an appetizer, accompanied with soy sauce, or added to congee, a type of rice porridge.

Centennial eggs can be made from various types of eggs, including duck, quail, and chicken eggs.

The misconception persists that century-old eggs are rotten or spoiled, however, if they are properly prepared, these eggs remain free of bacteria and mold, making them perfectly safe for consumption.

History

Centennial eggs are said to have originated in Hunan, China, during the Ming Dynasty, approximately six centuries ago.

The most popular story says that a man discovered them during the construction of his house, when he saw duck eggs that had been in slaked lime for two months. He ate them and enjoyed the taste, so he added salt to improve the taste.

Another, more romantic story is that of a man who left eggs in the garden of a woman he wanted to court. However, she did not discover them until she cleaned the ash pit half a month later. In this way, centenary eggs were created.

It is also called 'pine pattern egg' because some of them have pine branch-like patterns in the egg white. This Chinese dish is not only famous in China, but throughout East Asia, where they have their own names for it.

This dish was most likely created during the need to preserve eggs in the past, so they were covered with alkaline clay, leading to the creation of century eggs.

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