What do century eggs taste like

Upon discovering the "preserved" eggs' unique flavors, they decided to produce them with the addition of salt. The recipes for making century eggs are not always the same, as one can make a few adjustments here and there. The most common one involves preserving the eggs -- duck, chicken or quail -- in a mixture of clay, wood ash, rice husk, quicklime, and salt for months. Another recipe involves herbs like bo ket Chinese honeylocust fruits , green tea powder, and cinnamon powder.

Century eggs are recognizable by their dark brown, translucent and jelly-like whites and creamy sometimes runny yolks with different colored layers ranging from dark green to gray.

If you are lucky, you will find eggs with pine-like patterns in its white. The eggs' taste is unmistakably pungent with the odor of sulfur and ammonia. But once you get used to it, it is very easy to get addicted the unusual taste and smell.

People also love them as a beer snack. They suffered so that we could avoid ever having to eat these things again. It's like those dopes that insist that, because our great-grandmothers had children that we are somehow honor-bound to do so as well.

The A. Acquired Tastes. Paramita Lin. Food News Acquired Tastes. So see for instance: -kimchi -sauerkraut -these awful egg-things -lutefisk -whateverthefuck that rotten shark cartilage stuff is the Icelanders eat -casu marzu don't—DO NOT—do a google image for search it -seitan -etc Plus maybe the one actually benign example: Alcohol. Because in an age not only of refrigeration but of long-distance food shipping, smoking, preservatives, and airtight tupperware, continuing to eat these things amounts to an act of disrespect for our ancestors: They suffered so that we could avoid ever having to eat these things again.

Those people who have less taste receptors are okay with bitter or ammoniacal tastes. Try this: do you dislike the taste of brocolli or dark chocolate? You are probably a supertaster, rather than having a faulty egg. Bitter flavors and I get along quite nicely. I have found a new supplier for century eggs and should be trying again soon. It should be more solid and of a thicker, creamier consistency, much like that of a soft goat cheese. Think you chose a bad label or got an off 6.

One test product does not make for good testing or research! I recommend trying again. Make sure yolk is solid. I like century eggs but do not eat them by itself. I love these things… BUT they should be eaten in conjunction with something blander. It also occurs in some other preserved foods, like preserved shark.

The individual plastic wrapping is just a modern way of keeping the air from contacting the egg as it ages; traditionally they would be encased in a claylike substance to do the same thing.

People have mentioned congee. I just wanted to add that it works for me because congee is basically insanely bland, and something that would have been obnoxious in quantity can be wonderful as a spice—I never eat whole scallions or ginger-root, but love both in my food, especially congee. If you like this congee, it is very easy to make and fairly quick with a pressure cooker , cheap, and for a non-diabetic moderately healthy.

Nothing looks wrong with the egg. All of my century eggs has been individually wrapped and the center was always creamy and and somewhat runny like the picture.

I guess it is an acquired taste,…and smell, too. And it can be intimidating. Century Eggs are made from raw eggs. However, they can be eaten either raw or cooked generally hard boiled.

They can also be bought in both forms. Raw century egg have a much stronger flavour and smell but have a creamier texture runny yolk. Cooked century eggs have much less smell, a solid yolk and a much springier texture overall as the white also becomes harder. Maybe you should try the traditional ones for century eggs.

Theyre the types I always eat and I really like them. And really,do not try to eat them alone,cos they taste quite strong,especially the yolk. I always eat them with congee. If you want to taste it, try eating little portions. When I say little, I mean really small portions.

If you want to properly eat the eggs make pork and century egg congee soup. I am a chinese american and I cannot stand the eggs by itself. However it is really good in the rice porridge.

It gets rid of the ammonia scent and my favorite part is the yolk with a good spoonful of the porridge.