Century Eggs with Ginger and Soy

The white has turned into a translucent amber jelly, while the yolk is a creamy grey-green. A powerful, sulfurous aroma balanced by the zing of ginger and the sharpness of rice vinegar.

• Prep time: 15 min
• Cook time: 0 min
• Difficulty: Easy
• Calories: 203
• Protein: 15 g
• Carbs: 3 g
• Fat: 15 g

Ingredients

• 4 piece Duck egg ( fermented (century eggs) )
• 30 g pickled ginger ( in thin strips )
• 2 tbsp soy sauce
• 1 tbsp Rice vinegar
• 1 tsp Sesame oil
• 1 piece Scallion or chives ( finely sliced )
• 1 piece Thai chili optional ( sliced without seeds )
• 1 pinch White sugar
• 4 piece Century eggs ( remove the clay and rice husk coating if necessary )

Instructions

1. Peeling the eggs

   Gently tap the shell on the counter. Remove the membrane and shell under a thin stream of cold water to avoid damaging the smooth, gelatinous surface of the white.

2. Technical slicing

   Slice each egg into four or six wedges. Preferably use a nylon thread or a very thin knife blade, wetted between each cut to prevent the creamy yolk from sticking to the blade.

3. Preparing the dressing

   In a bowl, dissolve the pinch of sugar in the rice vinegar and soy sauce. Add the sesame oil. The sauce should be fluid and deep black.

4. Plating and garnish

   Arrange the wedges in a rosette on the plate. Scatter strips of pickled ginger and sliced scallions. Pour the sauce at the last moment so the yolk doesn't oxidize too quickly.

Chef's tips

• The ammonia smell upon opening is normal, let the eggs breathe for 10 minutes after peeling.
• The yolk should be a deep grey-green and remain slightly runny in the center for optimal texture.

Storage

Consume immediately after slicing. Unpeeled eggs can be stored for several months at room temperature in a dry place.