Century egg—also known as preserved egg, pine flower egg, or thousand-year egg—is a traditional Chinese delicacy made by preserving duck, chicken, or quail eggs in a special mixture for several months. Known for its distinctive flavor and marbled appearance, century egg is enjoyed both for its taste and its potential health benefits.
What Is a Century Egg?
The most common method of making century eggs involves coating fresh duck eggs with a mixture of alkaline clay, lime, and rice husks, then storing them in a cool, dark place for over three months. The rice husks help separate each egg and prevent sticking.
Over time, chemical reactions transform the egg:
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The egg white turns into a translucent, dark brown or black jelly, often decorated with pale yellow crystalline patterns that resemble pine needles—hence the name pine flower egg.
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The yolk becomes soft, creamy, and golden, with a rich, slightly salty flavor.
Century eggs can be eaten as they are—no further cooking is needed—but they’re also used in salads, congee, cold dishes, and soups.
Health Facts About Century Eggs
While century eggs are often seen as an acquired taste, they do have some nutritional advantages:
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Easier digestion – The preservation process breaks down proteins and fats, making them easier to digest and absorb.
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Lower cholesterol – Compared to fresh eggs, century eggs typically contain less cholesterol due to the alkaline curing process.
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Rich in minerals – They provide essential nutrients like selenium and phosphorus, which support overall health.
Note: Century eggs are high in sodium due to the curing process, so people with high blood pressure should consume them in moderation.
Recipe: Century Egg and Pork Congee (皮蛋瘦肉粥)
This comforting Cantonese-style congee combines the savory taste of minced pork with the distinctive aroma of century egg. Perfect for breakfast or a light dinner, it’s ready in about 10 minutes if you use pre-cooked rice.
Ingredients (Serves 2–3):
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1.5 bowls of cooked rice (or adjust for desired thickness)
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1.5 bowls of water (add more for softer texture)
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100g minced pork
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1 century egg, peeled and diced
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1 fresh egg, beaten
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1–2 stalks of green onions, chopped
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Salt, to taste
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White pepper powder, for seasoning
Instructions:
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Prepare the base broth – Bring 1.5 bowls of water to a boil. Add the minced pork and cook until it turns white, releasing its flavor into the broth.
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Add the century egg – Peel and dice the century egg into large chunks, then add to the pot.
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Cook with rice – Add the cooked rice to the pot and simmer. If you like thicker, smoother congee, simmer a bit longer until the rice breaks down.
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Add the fresh egg – Once the congee is bubbling, slowly drizzle in the beaten egg in a spiral motion. Let it set for a few seconds before stirring gently.
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Season – Add salt to taste. Stir in chopped green onions.
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Finish and serve – When the congee comes to a final boil, turn off the heat. Ladle into bowls and sprinkle white pepper powder on top before serving.
Tip: This recipe works equally well with chicken stock instead of water for a richer flavor.
How to Enjoy Century Eggs
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Cold dishes: Slice century eggs and serve with chilled tofu, soy sauce, and sesame oil.
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Salads: Combine century eggs with cucumber, garlic, and chili oil for a refreshing appetizer.
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Soups: Add sliced century eggs to Chinese-style chicken broth for a savory twist.
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