i don’t know why we never bothered to try century eggs while we lived in china. truth be told, i feel like we missed out on exploring a lot of chinese food while we lived there… and now, 15 years later, i regret not having made a more comprehensive study of it. anyway, clay-preserved duck eggs were something we’d never tasted before — but they are awesome, despite the strange look!
the eggs are coated in alkaline clay for some time, to let it dry around the egg and let the chemistry do its magic. it gives them this funky color, with a smooth, gooey center.
in taiwan, they’re eaten alongside tofu, accompanied by some sauce. i could not get enough and ordered some every time they were available as a side dish. definitely made up for lost time!