Century egg
Chinese egg-based culinary dish
Chinese egg-based culinary dish | |||||
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中文(繁體):松花蛋,又稱皮蛋,是用鴨蛋(也有用雞蛋的)製作的,鴨子由於以水生生物為食,鴨蛋有腥味,不如雞蛋好吃,但產量相當大,所以一般鴨蛋都是用來製作鹹鴨蛋或松花蛋以便保存,同時去除腥味。
Deutsch: Tausendjährige Eier oder Chinesische Eier sind eine Delikatesse der chinesischen Küche.
English: The century egg, also known as preserved egg, thousand-year egg, thousand-year-old egg, is a Chinese food made by preserving duck, chicken or quail eggs in a mixture of clay, ash, salt, lime, and rice straw for several weeks to several months, depending on the method of processing.
日本語: 皮蛋 (ピータン) は、アヒルの卵を強いアルカリ性の条件で熟成させて製造する中国/台湾の食品。鶏卵やウズラの卵などでつくられる場合もある。高級品には白身の表面にアミノ酸の結晶による松の花状の紋様がつくことから、松花蛋と呼ぶ。
Images
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Century egg without shell. Note the snow-flake pattern at the tip of the egg.
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Arranged century egg on a plate
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Century egg with pickled ginger
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Sliced Open