Preserved Duck Egg, often referred to as "Century Egg" or "Thousand-Year-Old Egg," is a traditional Chinese delicacy made by preserving duck, chicken, or quail eggs in a mixture of clay, ash, salt, quicklime, and rice hulls for several weeks to several months. This preservation process results in the transformation of the egg's texture, color, and flavor.
The egg white becomes translucent with a jelly-like consistency, while the yolk turns creamy and develops a strong, savory flavor. Despite its name, preserved duck eggs are not actually aged for centuries; the term "Century Egg" is a bit of a misnomer.
It contains six preserved duck eggs, typically ready to be consumed as is or used in various dishes in Chinese cuisine. They are often sliced and served as a topping for congee (rice porridge), salads, or used in stir-fries and other dishes for their unique flavor and texture.
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