Century eggs with ham and pickled ginger

Century egg is a cold starter in China: the egg cured in alkali has a translucent, amber-coloured white and a creamy, greenish-grey yolk, served with salty ham and pickled ginger, dipped in black vinegar. It is distinctive and intense, but the accompanying pickle balances it.

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Method

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1. Wash the century eggs and peel them carefully (the shell and inner layer come off easily).
2. Cut each into 6–8 wedges with a thread or a knife (a thread gives a cleaner cut than a knife).
3. Slice the ham thinly; if it is very salty, soak it in cold water for 5 minutes and pat dry. ⏱ Timer: 5 min
4. Drain the pickled ginger and slice it thinly.
5. Arrange the egg wedges on a plate with the ham and ginger slices.
6. Mix the black vinegar with soy sauce and sesame oil, sprinkle with spring onion, and serve for dipping, or with congee.

Source: Wikibooks Cookbook – Century Egg with Ham and Ginger (CC BY-SA 4.0), adapted and translated. This page is also licensed CC BY-SA 4.0.

Tips

• Cut it with a thread so it does not stick to the knife.
• Sold in Asian shops ready to eat.
• Pickled ginger and vinegar give a refreshing contrast.
• For beginners it is milder on tofu or in congee.

Frequently asked questions

Is century egg safe?

Yes, it is a regular curing process; the eggs sold in shops are edible.

What does it taste like?

Salty, slightly ammonia-scented and creamy; the first bite can be unusual.

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More chinese ideas

• Congee (rice porridge with pork and ginger)
• Century egg congee (rice porridge with century egg and pork)
• Youtiao (crispy fried dough sticks)
• Pork-filled baozi
• Jianbing (Chinese breakfast crêpe)
• Doujiang (homemade soya milk)
• Cong you bing (scallion pancakes)
• Sheng jian bao (pan-fried filled buns)

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