Chinese Century egg is also named as preserved egg, hundred-year egg, thousand-year egg usually is preserved duck eggs.
This is a dish I have struggled about whether introduce it or not because my husband hates the century eggs. But the fact is that he is quite sticky concerning about food for example he does not like bacon, sausage, pickled vegetables. Fresh meat and vegetable will be his first choice for ever.
Firstly I love to introduce the little century egg I am using today. They are named as Songhua Pidan, just look at the texture and then you will understand why.
Is it so pretty?
This type of Pidan has long history in many places in China including Hunan, Sichuan and Guizhou province. Then when I firstly see this pretty flower texture, I am wondering how it is shaped.
I have tried to understand it but seem a little bit difficult. Anyway it is just a crystallization of egg protein and the outside alkaline substance.
- 2 Century Eggs
- 1 large green pepper, shredded
- 1 small red pepper, shredded
- 2 garlic cloves, finely chopped
- 1 teaspoon salt or more to taste
- ½ tablespoon black vinegar
- ½ tablespoon light soy sauce
- 2 teaspoons sesame oil
- 2 teaspoons sunflower seed oil
- 1 small bunch of coriander (can be replaced by spring onions)
- Boil the century eggs in boiling water for around 1 minute. Wash under cold water to cool down and remove the shell.
- Cut each egg into six or eight wedges and put in serving plate. Place some coriander sections in serving bowl too.
- Heat up sunflower seed oil in wok or pan, stir fry the finely chopped garlic firstly until aroma and then add the shredded peppers to cook until soft. Then add salt and mix well.
- Transfer the peppers to the serving plate too. Pour in vinegar, sesame oil and light soy sauce. Mix well and enjoy.