What does a century egg taste like?
A century egg tastes rich, savoury and earthy, like a very intense egg yolk with a hint of mature cheese. The white becomes a firm, translucent amber jelly with a mild, slightly salty taste, and the yolk turns creamy and dark grey-green. The smell is sharp, with notes of ammonia and sulfur.
The taste of a century egg, in short
| Quality | What to expect |
|---|---|
| Savoury depth | High, especially in the yolk |
| Saltiness | Moderate |
| The white | Firm, bouncy jelly with a mild taste |
| The yolk | Creamy and rich, a little like a soft cheese |
| Smell | Sharp, with ammonia and sulfur notes |
What a century egg is
A century egg, also called a preserved egg, thousand-year egg or pidan, is a Chinese way of preserving duck eggs, and sometimes chicken or quail eggs. The eggs are coated in a mix such as clay, ash, quicklime and salt, often rolled in rice husks, and left for weeks to a few months. Despite the name, they are never a hundred years old.
The coating makes the egg strongly alkaline. That slowly changes its proteins: the white sets into a dark, translucent jelly and the yolk turns soft, creamy and grey-green, without the egg ever being cooked.
Why it smells the way it does
As the proteins break down, small amounts of ammonia and sulfur compounds form. That gives the egg its sharp smell, which fades a little once the egg has been peeled and left in the air for a few minutes.
Why people love it or hate it
- The look comes first. A black-brown egg with a dark green yolk does not look like food to many people.
- The smell is unusual. It is strongest the moment the egg is opened.
- The taste is milder than both. Many first-timers are surprised by how rich and savoury it is.
You may enjoy a century egg if you like
- strong, creamy cheeses;
- rich, soft egg yolks;
- savoury flavours like soy sauce and sesame oil.
Trying a century egg for the first time
- Start with the classic cold dish: slices of century egg on silken tofu with soy sauce, sesame oil and spring onion.
- Or try it in rice porridge. Century egg and pork congee is a comforting Cantonese breakfast, and the egg is milder when it is warm.
- Let it breathe. Peel it a few minutes before eating so the smell softens.
Will you like it? Ask about your own taste
Whether a century egg is a treat or a test depends on your own taste, not on what others think. Taste10 learns your personal taste and predicts how much you will enjoy a food before you try it, with the reason why. Photograph the egg, the dish or the whole menu and see your own score.
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Questions and answers
Is a century egg really a hundred years old?
No. The eggs are preserved for a few weeks to a few months. The name refers to how old they look, not how old they are.
What does a century egg taste similar to?
People compare the yolk to a rich, creamy cheese or a very intense egg yolk. The white is like a firm savoury jelly with little taste of its own.
Why is a century egg black?
The alkaline coating it is preserved in changes the egg slowly. The white turns into a dark, translucent jelly and the yolk turns grey-green.
More about taste
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- 12 unusual Asian supermarket finds, and what they taste like
- What is umami? The fifth taste explained
Sources
- Great British Chefs, What is a century egg? greatbritishchefs.com