Century eggs, or pidan, are duck eggs cured for weeks in an alkaline mix until the white turns to amber jelly and the yolk becomes dark, soft and creamy. A favourite cold starter across China, they have a deep, savoury flavour that loves sharp, spicy dressings.
Century eggs, or pidan, are duck eggs cured for weeks in an alkaline mix until the white turns to amber jelly and the yolk becomes dark, soft and creamy. A favourite cold starter across China, they have a deep, savoury flavour that loves sharp, spicy dressings.
Century eggs, or pidan, are duck eggs cured for weeks in an alkaline mix until the white turns to amber jelly and the yolk becomes dark, soft and creamy. A favourite cold starter across China, they have a deep, savoury flavour that loves sharp, spicy dressings.
Century eggs, or pidan, are duck eggs cured for weeks in an alkaline mix until the white turns to amber jelly and the yolk becomes dark, soft and creamy. A favourite cold starter across China, they have a deep, savoury flavour that loves sharp, spicy dressings.
Century eggs, or pidan, are duck eggs cured for weeks in an alkaline mix until the white turns to amber jelly and the yolk becomes dark, soft and creamy. A favourite cold starter across China, they have a deep, savoury flavour that loves sharp, spicy dressings.
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