Century Eggs: Thing you should know about how they are made and why they are created from
Now we might all hear of this century egg which has a translucent dark exterior which is like a jellylike texture and a greenish-black yok with a hint of ammonia, while a lot of us know that the eggs are of good quality and it tastes absolutely delicious. While some are known as century egg, hundred-year egg, the black egg, and more. But actually, these preserved eggs have a history date back to the Ming Dynasty (1368-1644) where these methods were actually discovered by the academic journal Food and Nutrition bulletin by Wang Zizhen during the Ming Dynasty and some other longer history of some however discovery duck eggs in a shallow pool which were used for mortar two months after constructions and more.
With the variations way of preserving these egg, common misconceptions are that the preservation method was original invoice with horse urine and most likely this is due to the associated ammonia smell but the truth traditional preservation methods usually involve are raw eggs, ash, salt, walked lime, clay and rice husk which these methods are still practiced today.
Plus, a century egg has higher protein nutrition than a normal egg with less carbohydrate content, an excellent source of iron, and a good source of antioxidants, vitamin D, improves appetite, and lowers blood pressure too.
This century egg is numerous ways for you to enjoy but mostly they are serving as topping for congee which gives an excellent taste, while in Shanghai and Taiwan they are combined with cold silken tofu, light soy sauce, young ginger, and same oil. So now do you understand more about century eggs?
