Century Eggs with Ginger and Soy
Ingredients
- 4 pcDuck egg (fermented (century eggs))
- 30 gpickled ginger (in thin strips)
- 2 tbspsoy sauce
- 1 tbspRice vinegar
- 1 tspSesame oil
- 1 pcScallion or chives (finely sliced)
- 1 pcThai chili (sliced without seeds)
- 1 pinchWhite sugar
- 4 pcCentury eggs (remove the clay and rice husk coating if necessary)
Method
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.
- 1
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
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Consume immediately after slicing. Unpeeled eggs can be stored for several months at room temperature in a dry place.
