Rotten black eggs. "Centenary Eggs" - a terrible muck or an unsurpassed delicacy? Distinguish traditional and modern ways of preparing a delicacy

: pidan; name variant - "thousand year egg" listen)) is a popular snack in Chinese cuisine; is an egg aged for several months in a special mixture without air access. Probably, eggs served as the prototype for "centenary eggs", which were covered with alkaline clay for long-term storage.

Cooking

For the preparation of "centenary eggs", as a rule, duck or chicken eggs are used, sometimes quail eggs are also used. There are a number of options for their preparation, but they all come down to immersing the eggs in a highly alkaline environment and completely isolating from air. Fresh duck, chicken or quail eggs are smeared with a mixture of tea, lime, salt, ash and clay, after which they are rolled into rice husks and straw, placed in baskets and buried in the ground. In domestic conditions, it is recommended to use alkali - sodium hydroxide for the preparation of an alkaline coating, and a polymer film for insulation from air.

As a result of chemical processes, the protein and yolk of the egg acquire a strongly alkaline reaction - they rise to 9 or even 12 (this is approximately the same as for soap). The process of preparing eggs takes about 15-20 days, depending on the time of year (longer in winter), but often the eggs are kept for 3-4 months. In properly cooked eggs, the protein acquires an elastic consistency and becomes dark brown in color and translucent. The yolk becomes creamy, dark in color (from light gray to almost black with a greenish tinge) and emits a strong ammonia smell. On the surface of a shelled ready egg, one can often notice patterns resembling frost on a window, which are formed by microscopic crystals of substances released from the egg. This was the reason for another name for this snack in Chinese - "pine eggs", or "pine needle eggs".

"Centennial eggs" are distinguished by good storage stability - if they are left in a coating, they can be stored for up to several years.

Use

Centenary eggs are a common snack food in China and countries with historically strong Chinese cultural influence (Southeast Asia, Japan and Korea to a certain extent). Typically, "centennial eggs" are eaten without further cooking. Most often they are served as an independent snack, cut into slices. They can be seasoned with soy or oyster sauce. Sometimes "centenary eggs" are used as a component of salads and other complex dishes. So, finely chopped eggs in China and the countries of Southeast Asia are often added to rice porridge.

Gallery

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Egg covered with butter and rice husks

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Factory packaging of "centenary eggs"

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Crystal patterns on the "centenary egg"

Sliced ​​egg with rice porridge

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A dish of "centenary eggs"

Century egg with cucumber by jetalone in Ginza.jpg

Snack from "centenary eggs" on cucumber

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Extracted from the package "centenary egg"

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Tofu dish with "centenary eggs"

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Salad with strawberries and centennial eggs

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A dish of "centenary eggs"

Sliced ​​century egg by .Florian.jpg

Sliced ​​centennial eggs

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Notes

An excerpt characterizing the Centenary Egg

On the square where the sovereign went, the battalion of the Preobrazhenians stood face to face on the right, the battalion of the French guards in bear hats on the left.
While the sovereign was approaching one flank of the battalions, which had made guard duty, another crowd of horsemen jumped to the opposite flank, and ahead of them Rostov recognized Napoleon. It couldn't be anyone else. He rode at a gallop in a small hat, with St. Andrew's ribbon over his shoulder, in a blue uniform open over a white camisole, on an unusually thoroughbred Arabian gray horse, on a crimson, gold embroidered saddle. Riding up to Alexander, he raised his hat, and with this movement, the cavalry eye of Rostov could not fail to notice that Napoleon was badly and not firmly sitting on his horse. The battalions shouted: Hurray and Vive l "Empereur! [Long live the Emperor!] Napoleon said something to Alexander. Both emperors got off their horses and took each other's hands. Napoleon had an unpleasantly fake smile on his face. Alexander with an affectionate expression said something to him .
Rostov did not take his eyes off, despite the trampling by the horses of the French gendarmes, besieging the crowd, followed every movement of Emperor Alexander and Bonaparte. As a surprise, he was struck by the fact that Alexander behaved as an equal with Bonaparte, and that Bonaparte was completely free, as if this closeness with the sovereign was natural and familiar to him, as an equal, he treated the Russian Tsar.
Alexander and Napoleon with a long tail of retinue approached the right flank of the Preobrazhensky battalion, right on the crowd that was standing there. The crowd unexpectedly found itself so close to the emperors that Rostov, who was standing in the front ranks of it, became afraid that they would not recognize him.
- Sire, je vous demande la permission de donner la legion d "honneur au plus brave de vos soldats, [Sir, I ask you for permission to give the Order of the Legion of Honor to the bravest of your soldiers,] said a sharp, precise voice, finishing each letter This was said by Bonaparte, small in stature, looking directly into Alexander's eyes from below.
- A celui qui s "est le plus vaillament conduit dans cette derieniere guerre, [To the one who showed himself the most bravely during the war]," Napoleon added, rapping out each syllable, with outrageous calmness and confidence for Rostov, looking around the ranks of Russians stretched out in front of him soldiers, keeping everything on guard and looking motionlessly into the face of their emperor.
- Votre majeste me permettra t elle de demander l "avis du colonel? [Your Majesty will allow me to ask the colonel's opinion?] - said Alexander and took a few hasty steps towards Prince Kozlovsky, the battalion commander. Meanwhile, Bonaparte began to take off his white glove, small hand and tearing it, he threw it in. The adjutant, hastily rushing forward from behind, picked it up.
- To whom to give? - not loudly, in Russian, Emperor Alexander asked Kozlovsky.
- Whom do you order, Your Majesty? The sovereign grimaced with displeasure and, looking around, said:
“Yes, you have to answer him.
Kozlovsky looked back at the ranks with a resolute look, and in this look captured Rostov as well.
“Is it not me?” thought Rostov.
- Lazarev! the colonel commanded, frowning; and the first-ranking soldier, Lazarev, briskly stepped forward.
– Where are you? Stop here! - voices whispered to Lazarev, who did not know where to go. Lazarev stopped, glancing fearfully at the colonel, and his face twitched, as happens with soldiers called to the front.
Napoleon slightly turned his head back and pulled back his small plump hand, as if wanting to take something. The faces of his retinue, guessing at the same moment what was the matter, fussed, whispered, passing something to one another, and the page, the same one whom Rostov had seen yesterday at Boris, ran forward and respectfully leaned over the outstretched hand and did not make her wait for a single moment. one second, put an order on a red ribbon into it. Napoleon, without looking, squeezed two fingers. The Order found itself between them. Napoleon approached Lazarev, who, rolling his eyes, stubbornly continued to look only at his sovereign, and looked back at Emperor Alexander, showing by this that what he was doing now, he was doing for his ally. A small white hand with an order touched the button of the soldier Lazarev. It was as if Napoleon knew that in order for this soldier to be happy, rewarded and distinguished from everyone else in the world forever, it was only necessary that Napoleon’s hand deign to touch the soldier’s chest. Napoleon only put the cross on Lazarev's chest and, letting go of his hand, turned to Alexander, as if he knew that the cross should stick to Lazarev's chest. The cross really stuck.

This delicacy, then decided that we were served aspic of eggs. Later I found out how much time it takes to “ripen” songhuadan. Most often, duck eggs are taken, less often chicken or quail eggs. They are covered with an alkaline coating and left for some time without air access.

The result is a delicacy whose appearance and taste are liked not only by the Chinese, but also by many foreigners. A properly cooked "centenary" egg is really delicious. Unless, of course, to abandon all prejudices. Songhuadan is even available in some Moscow restaurants and several shops selling Chinese and Korean products.

"Thousand Year Eggs"

That's what the Chinese call it songhuadan. Sometimes the definitions of "millennial", "centenary" and "imperial" are added. Accurate translation: songhua松花 - "pine flower" tribute蛋 - "egg", i.e. "pine needle eggs" Such a poetic name is associated with the presence of a fine mesh pattern on aged eggs, in which, if desired, you can see the image of pine needles. The quality is judged by the pattern and the richness of the pattern. songhuadan. According to the written mention, this dish has been cooked since 1633, i.e. a little less than four centuries ago! In the old days, it was an affordable opportunity to preserve such a valuable food product as a bird's egg.

“First they coat it, then they keep it, they air it before eating”

The procedure for preparing songhuadan begins with the fact that a mixture consisting of rice husks (or crushed tea leaves, straw dust), salt, ashes of certain plants, lime and water is applied to a raw egg (usually duck). After that, the egg matures for 80-100 days in a closed vat or in clay (earth) without air access. There are many options, including bedding made from straw, tea leaves, etc. Sometimes the process of preparing such eggs is reduced to 3 weeks. To do this, they are pre-shelled and wrapped in special wrappers.

Songhuadan is a canned food product. The egg remains "fresh" for several years, while maintaining the shell and layer of coating intact.

Before eating a delicacy, it is completely cleaned, washed thoroughly and left for some time in water. After that, the testicle should lie on the plate for about 20 minutes so that the smell disappears. Some shelled eggs are decorated with a beautiful pattern.

Tasting "centenary" eggs

An egg cut into two halves looks unusual. Its elastic protein resembles a strong translucent brownish-amber jelly. The delicate yolk is greenish with a gray or black-violet tint. Don't even compare songhuadan with boiled egg. These are completely different dishes.

"Centennial" eggs are served after being cut across (or otherwise) with vegetables, tofu or other food. They can be sprinkled with vinegar, sesame oil or soy sauce. I like it more songhuadan with fresh orange juice. Grated ginger noticeably improves the taste of such eggs, completely eliminating the unpleasant odor.

In restaurants that specialize in cooking various soups, which often resemble delicious liquid porridge, you can see soup with songhuadan, cut into two parts or into small pieces. It turns out a wonderful hearty meal, which is worth trying in China.

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This is how it happens - you fuck for 8 hours at work, you come home, and there the most disgusting dinner in the world awaits you. As part of Vikin's cultural enrichment, a Chinese friend said to forget everything we know about Chinese restaurants, which in North America are still all pissed off within the sanitary norms and expectations of average customers. Anyway, Roxy volunteered to cook real Chinese food.

Disgusting. But don't think I'm being negative about all Chinese food or Roxy's abilities. No, it's just that this dish called "Centenary Egg" usually tops all ratings of the most disgusting dishes in the world.

Pidan (皮蛋) - centennial egg

As a result of a chemical reaction, the alkalinity of the yolk increases greatly, and its pH rises to 9-12 like that of soap. As a result of the reaction, the protein acquires a jelly-like consistency and a deep amber color, and a pattern similar to frost on a window forms on its surface with microscopic crystals. It is believed that the larger and clearer the drawing, the better the quality of the egg, so ours is so good.

The yolk becomes dark gray and creamy with shades from green to black - the inside is more liquid than the outside.

Feels like a good soft French cheese, hard on the outside and almost runny on the inside. By the way, French cheese itself successfully tops the Chinese lists of the most disgusting dishes.

Taste… how to describe it, something from a boiled egg, if such a thing could exist, or maybe from a fermented oyster. Once I mixed all the medicines in the house one tablet at a time and put it on the battery, there was a similar smell.

A little pungent, with the smell of ammonia and something else that looks like sinusitis is clearly present. In a word, we definitely lack the gene that allows us to appreciate this snack at its true worth.

Lots of spicy bok choy and a bottle of beer will help keep all the ammonia flavors inside. The main thing is not to think about eating a rotten egg.

In the next episode, Vika treats Roxy with borscht and syrniki.

The most disgusting dinner ever Pidan (皮蛋) - centennial egg was last modified: September 21st, 2016 by Anton Belousov

Duojiao Pidan, or "Centenary Eggs" with Duojiao, is a traditional Hunan cold snack. It is believed that the best time to treat this snack is summer. Pro Duojiao seasoning we already talked about it. Duojiao Pidan is famous primarily for its other main ingredient - Pidan eggs, or " centennial eggs ».
Centenary Eggs is a ready-to-use product that can be eaten just like that, cut into slices and served with light soy or oyster sauces, or cooked from it as an appetizer or salad. Dishes from "centennial eggs" are consumed immediately, they are not prepared in reserve. Unpeeled eggs should be stored in the refrigerator. If the shell has a crack, this is a sign that the egg will soon deteriorate.
The inhabitants of the Celestial Empire are proud of their fine and refined cuisine, rich in history and traditions. " centennial eggs”, as part of the culinary heritage of the Chinese, are popular not only in their homeland, but also in Vietnamese and Thai cuisines. But Europeans have at least two prejudices regarding this unusual Chinese delicacy. The first thing that repels Europeans is the very appearance of eggs - the protein, which has become elastic, brown and translucent, and the yolk, creamy and greenish in color. And secondly, the Chinese, who treat guests with this appetizer as the pride of their national cuisine, tell how such eggs are prepared. Europeans, by the appearance and method of preparing these eggs, understand that in their homeland such eggs are called "rotten". And here comes the "illumination" - cunning Asians want to laugh and feed stale eggs, which probably smell terrible! Not everyone dares to try them. Those who were able to overpower themselves are waiting for two interesting moments at once - the first is that the eggs do not have the smell that the taster fearfully counted on, and the second is the taste of eggs. The fact is that they taste almost like ordinary boiled eggs. And here the brave taster is visited by a slight surprise and even disappointment. Strange looking eggs, so elaborately cooked, taste like boiled.
In the Middle Kingdom, they love to eat well and tasty, and they also like to supply their culinary masterpieces with legends. So the "centennial eggs" have their own legend. It is believed that this delicacy of national Chinese cuisine appeared during the Ming Dynasty (1368-1644). According to one version, the birthplace of the "centenary eggs" is the city of Wujiang (Chinese 吴江, pinyin Wujiang), which is in the southeast of Suzhou County (Chinese 苏州, pinyin Suzhou) in Jiangsu province (Chinese 江苏, pinyin Jiangsu). According to the second, this is the city of Yiyang (Chinese 益阳, pinyin Yiyang) in Hunan province (Chinese 湖南, pinyin Hunan). Be that as it may, but the legend says that at one small family hotel there was the same small restaurant, or even a tea house. The owner of the establishment ran everything there. He and his wife had no workers, and they had to do everything themselves. The owner had several ducks, and they liked to lay their eggs in a pile of garbage in the backyard. The owner knew about this "habit" of birds and every time he looked for eggs in the same place. He poured the tea he had drunk into the rubbish heap. There was also a pile of ashes from the stove. Rice husks were also thrown there. The ground in the yard was clayey. The ducks dug holes in the garbage and laid their eggs. The weather changed, sometimes it rained. Well, since the owner did not always find duck “stash”, some eggs came across to him after some time. And then one day the owner found several eggs covered with clay mixed with ash, rice husks and tea leaves. And when he peeled the egg from the shell, the first thing he saw was a darkened protein, and on it was a drawing, like frost on frozen windows. Having tasted the egg out of curiosity, he found that they were not spoiled, but quite edible.
In modern China, there are two ways to prepare such eggs. The first is the old one, according to which the eggs are coated with a mixture of clay, lime, ash, salt, tea and rice husks. After that, the eggs are put in baskets and buried in the ground. And leave for a period of several weeks to several months, depending on the desired density of the protein. The essence of this method is to act on the egg with a strongly alkaline environment without oxygen. At the same time, the pH level rises to 9-12. There is another, modern way. The egg is soaked for 10 days in a solution of salt, calcium hydroxide (slaked lime) and sodium carbonate (soda ash or laundry soda). Then wrapped in polyethylene film and left for the same period as in the traditional method for aging and curing the protein. In both cases, the result is the same. Unless in the first case the eggs are in the husk, and in the second they are clean.

INGREDIENTS:
Pidan eggs ("centennial eggs") - 2 pcs.,
garlic - 2 cloves,
light soy sauce - 1 tbsp.,
black rice vinegar - ½ tbsp.,
Duojiao seasoning (pickled chili peppers) - 2 tablespoons,
green onion - 1 arrow,
peanut butter - 1 tbsp (preferably peanut oil, but any other vegetable oil is fine).

Peel the eggs from the shell (“centennial eggs” are not cleaned well, so do not rush and immediately peel off a large piece of the shell, as from a hard-boiled egg, but break off in small pieces, having previously tapped the shell to the cracks) and let them lie in the air for about 30 minutes , during this time the "aroma" unusual for the Russian sense of smell will disappear. I won’t say that flies are dying from it, I would say that this is an exaggeration of people who have never tried these eggs. Peeled eggs emit a subtle ammonia smell, of course, it will be felt more strongly if they are brought under the very nose.
Cut the peeled eggs into slices, say, into 8 parts.
Rinse the green onion and peel the garlic clove.
Finely chop the garlic, and cut the green onion arrow (separate and remove the white part) into rings.