Pidan (Chinese) or alkalized egg is a traditional Chinese delicacy made from either duck or chicken eggs. These are often called thousand-year or century-old eggs, even though the preserving process lasts only about 30 days. Eggs are soaked in a saline solution (for 15 days in summer or 20 days in winter). No boiling is needed. To check eggs for cracks, test according to the sound of eggs knocked gently against each other. Good eggs give off a higher pitch. Ammonia (NH3) is sometimes emitted, which has a pungent smell.
Procedures:
1. Preparing the pickling solution:
- Water 1L
- Sodium chloride(NaCl) 72g
- Sodium hydroxide(NaOH) 42g
Dissolve the NaCl and NaOH completely in water. Bring the solution to a boil and allow it to cool down before use.
2. Submerge the eggs in the saline solution, and store at 15 to 20°C for about 10 days.
3. Pick out the pickled eggs and rinse them. Then allow them to dry naturally.
4. Coat with PVA (polyvinyl acetate) or some other non-ventilated packaging material. An alternative is to add red soil to the saline solution after the pickled eggs are removed. Coat the eggs with the mud, and roll them in rice husk. Age for about 2 weeks.
5. Crack the eggs lightly and remove the shell. The white of the egg will have a grayish, translucent color, and a gelatinous texture. The yolk, when sliced, will be a grayish-green color.
source: www.agnet.org
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Entries (RSS)
June 9th, 2008 at 2:12 pm
I bought some from the grocery store, but after having read this, I’m trying it.
Since this is only experimental, I’m doing everything in 1/10 scale with only one egg. I’ll keep you guys updated. I might taste it after it’s done, but I’m sure as hell going to spit it out. For God’s sake, I’m using technical/industrial grade lye. Who knows what sorts of impurity is in there. I think you ought to use pharmaceutical or food grade lye if you plan on eating what you make.
January 15th, 2008 at 10:37 pm
I thought you were supposed to use lime? or is that just an option?
December 19th, 2007 at 9:04 am
wet market;
October 11th, 2007 at 4:48 pm
melchor tiu Says: 5/10/2006 06:11:00 PM
how many eggs will i soak to the saline solution?
Eu-Leh Says: 5/10/2006 11:28:00 PM
enough to be at least below the level of saline solution.
Anonymous Says: 10/06/2006 10:58:00 AM
What is the shelf life of the century egg?I really need the answer for my chem. project!!??
Anonymous Says: 1/11/2007 01:01:00 AM
what kind of mud? and where do you get it? thanks! :)
Eu-Leh Says: 1/16/2007 12:06:00 PM
the clay mud from ricefields will be a good material. if you are in bulacan, nueva ecija or batangas area, you don’t have any problem getting the mud.
Anonymous Says: 6/13/2007 04:09:00 AM
Forgive my ignorance Sodium Chloride, is this the table salt or rock salt? Where could I buy Sodium hydroxide? What is the common name of sodium hydroxide?
Eu-Leh Says: 6/13/2007 09:50:00 AM
Rock salt should be used. Sodium hydroxide is also known as lye or caustic soda.
Anonymous Says: 6/14/2007 01:16:00 PM
Where could I buy this lye or caustic soda?