Being offered these foods in the modern age especially kimchi and seitan, which some people are under the mistaken impression are tasty pisses me the fuck off. Because in an age not only of refrigeration but of long-distance food shipping, smoking, preservatives, and airtight tupperware, continuing to eat these things amounts to an act of disrespect for our ancestors:.
They suffered so that we could avoid ever having to eat these things again. It's like those dopes that insist that, because our great-grandmothers had children that we are somehow honor-bound to do so as well. The A. Acquired Tastes. Thankfully my 6 mottled green beauties were individually wrapped so I get to save the other 5 to share with others. On their reputation alone I decided I was going to set myself up with some chasers for this one.
I slit one of the packages open and was greeted with a strong ammonia scent, which was not a good sign. Green eggs and ham are one thing, green eggs that smell like cat urine are a whole different animal. Hopefully some pickled ginger and kimchi would do the trick if needed.
One positive note, the egg peeled very easily. If you are going to eat a stinky green egg at the very least it should be easy to get to. Very little is more frustrating than a hard boiled egg that wont peel. From my research I knew that the yolk of this egg would be creamy and soft, even still I figured my handy dandy egg slicer would be the right tool for the job. I think the contrast of expectations you might have for a hard boiled egg and the color and texture of this egg are so jarring it really adds to the challenege.
I was struggling to get over it even before I put a piece in my mouth. I figured this one would need some action shots. I went for the strangely translucent white first.
The smell was really strong and made it tough to throw it down. Yeah that looks sums it up. Honestly it was the scent more than the taste, it tasted like a hard boiled egg, until you breathe that is. On to another piece with some yolk, this was the test I really needed to take. It was that bad. I was trying to move my head away from the taste and smell that were in my assaulting me. Again if I focused for a moment and really tried to taste it, there was a pretty good rich yolk texture and egg flavor but the wafting scent of ammonia in my nostrils was more than I was willing to put up with in order to enjoy an egg.
I really wanted to like century eggs so I could wear my enjoyment of them as some kind of culinary badge of honor. I actually limit how often I purchase them because I go through them so quickly. I wanted to like them Rod but the strong ammonia smell was more than I could handle. Century eggs are a real delicacy and I enjoy them frequently with some pickled ginger.
I think the individual wrapping may have casued a problem. Try having it in rice porridge in a restaurant. The dish has pork and century egg in rice porridge. Hence, you have to be creative when using century eggs in any dish. Out of the pack, the eggs are covered with husk.
To prepare any dish with century eggs, you have to first remove the husk to reveal the eggs. Boiled Century Eggs taste like normal boiled eggs. You do not need to be the best cook in the world to incorporate century eggs into dishes.
The Chinese normally combine century eggs with salad, porridge or spinach dish. All you have to do is slice the egg into wedges and serve with the dish.
In the case of porridge rice, you can add slices of century egg at the end of cooking. Here, your aim is to steam the century eggs and absorb as much ingredient as possible. In porridge, the pungent taste of sulfur and ammonia which has become the trademark of this dish is quite faint.
When preparing century egg congee, you can add the eggs at the beginning or end of cooking. Apply market research to generate audience insights. Measure content performance. Develop and improve products. List of Partners vendors. Pin Share Email. Featured Video.
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