ok to eat century egg?

About (not) consuming fresh raw fish and fresh raw egg yolks
Melt
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ok to eat century egg?

Post by Melt »

Image

Anyone tried that? :lol:
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Oscar
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Post by Oscar »

Doesn't look too appealing to me...i think there has been a thread about this some time ago.
Melt
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Post by Melt »

oh.. thanks. I tried one 2 days ago and didn't have any problem so far. Maybe i am not 'very' susceptible to acne... maybe its just me.
avalon
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Post by avalon »

I've never tried one, but my Step Mom who's Asian loves them! I should have one at leasr once.
johndela1
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Post by johndela1 »

Is that a aged raw egg? The green spot is the yolk right?

Is that mold?
Melt
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Post by Melt »

johndela1 wrote:Is that a aged raw egg? The green spot is the yolk right?

Is that mold?
Yes. it's preserved-raw egg
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Oscar
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Post by Oscar »

Isn't it preserved by keeping it in tea?
Melt
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Post by Melt »

Oscar wrote:Isn't it preserved by keeping it in tea?
i heard it's horse urine :lol:
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Post by Oscar »

:shock: :lol:
johndela1
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Post by johndela1 »

doesn't look all the preserved to me
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RRM
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Post by RRM »

How is it preserved exactly?
Melt
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Post by Melt »

Century egg, also known as preserved egg, hundred-year egg, thousand-year egg, and thousand-year-old egg, is a Chinese cuisine ingredient made by preserving duck, chicken or quail eggs in mixture of clay, ash, salt, lime, and rice straw for several weeks to several months, depending on the method of processing. After the process is completed, the yolk becomes a dark green, gelatine-like substance with a strong odor of sulfur and ammonia, while the white becomes a dark brown, transparent jelly with little flavor or taste. The transforming agent in century egg is its alkaline material, which gradually raises the pH of egg from around 9 to 12 or more.[1] This chemical process breaks down some of the complex, flavorless proteins and fats, which produces a variety of smaller flavorful compounds.

The origin of the method for creating century eggs likely came about through placing eggs in mud made from alkaline clay and water in order to preserve eggs in times of plenty. The clay hardens around the egg and likely resulted in the curing and creation of century eggs instead of spoiled eggs.

Protein Fat CHO Ash Ca P Fe Vitamin A Vitamin B1 Vitamin B2 Nicotinic
(g) (g) (g) (g) (mg) (mg) (mg) (IU) (mg) (mg) acid
Fresh 8.7 9.8 10.3 1.2 71 210 3.2 1,380 0.15 0.37 0.1
Pidan 13.1 10.7 2.2 2.3 58 200 0.9 940 0.02 0.21 0.1
Melt
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Post by Melt »

Pidan皮蛋 is century egg in chinese
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Post by RRM »

So that salt makes these eggs a no-no with this diet.
dandate2
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Re: ok to eat century egg?

Post by dandate2 »

the salt is outside of the shell though, i'd imagine its as salty as the inside of a fish!
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