Definitions for century egg
cen·tury egg

WiktionaryRate this definition:0.0 / 0 votes

1. century eggnoun

   Chinese delicacy made by preserving an egg in its shell in a mixture of charcoal and lime for around a hundred days

WikipediaRate this definition:0.0 / 0 votes

1. Century egg

   Century eggs (Chinese: 皮蛋; pinyin: pídàn; Jyutping: pei4 daan2), also known under a wide variety of names (see infobox), are a Chinese egg-based culinary dish made by preserving duck, chicken or quail eggs in a mixture of clay, ash, salt, quicklime, and rice hulls for several weeks to several months, depending on the method of processing.Through the process, the yolk becomes a dark green to grey color, with a creamy consistency and strong flavor due to the hydrogen sulfide and ammonia present, while the white becomes a dark brown, translucent jelly with a salty flavor. The transforming agent in the century egg is an alkaline salt, which gradually raises the pH of the egg to around 9–12, during the curing process. This chemical process breaks down some of the complex, flavorless proteins and fats, which produces a variety of smaller flavorsome compounds. Some eggs have patterns near the surface of the egg white which are likened to pine branches. These patterned eggs are regarded as having better quality than the normal century eggs and are called Songhua eggs (Chinese: 松花蛋), variously translated as pine flower eggs or pine-patterned eggs. In 2014, tons of Songhua eggs were consumed in China.

WikidataRate this definition:0.0 / 0 votes

1. Century egg

   Century egg or pidan, also known as preserved egg, hundred-year egg, thousand-year egg, thousand-year-old egg, and millennium egg, is a Chinese cuisine ingredient made by preserving duck, chicken or quail eggs in a mixture of clay, ash, salt, quicklime, and rice hulls for several weeks to several months, depending on the method of processing. Through the process, the yolk becomes a dark green to grey colour, with a creamy consistency and an odor of sulphur and ammonia, while the white becomes a dark brown, translucent jelly with little flavour. The transforming agent in the century egg is its alkaline material, which gradually raises the pH of the egg to around 9 - 12, or more during the curing process. This chemical process breaks down some of the complex, flavorless proteins and fats, which produces a variety of smaller flavorful compounds. Some eggs have patterns near the surface of the egg white that are likened to pine branches, and that gives rise to one of its Chinese names, the pine-patterned egg.

How to pronounce century egg?

1. Alex

   US English

   David

   US English

   Mark

   US English

   Daniel

   British

   Libby

   British

   Mia

   British

   Karen

   Australian

   Hayley

   Australian

   Natasha

   Australian

   Veena

   Indian

   Priya

   Indian

   Neerja

   Indian

   Zira

   US English

   Oliver

   British

   Wendy

   British

   Fred

   US English

   Tessa

   South African

How to say century egg in sign language?

Numerology

1. Chaldean Numerology

   The numerical value of century egg in Chaldean Numerology is: 1

2. Pythagorean Numerology

   The numerical value of century egg in Pythagorean Numerology is: 8

References

1. ^ Wiktionary
   https://en.wiktionary.org/wiki/Century_Egg
2. ^ Wikipedia
   https://en.wikipedia.org/wiki/Century_Egg
3. ^ Wikidata
   https://www.wikidata.org/w/index.php?search=century egg