Foodie Friday: Thousand-Year-Old-Egg

Thousand-year-old-egg: salty, preserved egg

Tofu with thousand-year-old-egg (lower right of bowl).

Tofu with thousand-year-old-egg (lower right of bowl).

Okay, so they’re not really 1000 years old–although they might look it. With a gray center and jelly-like dark exterior, the seem like mutated eggs. In actuality, they’re just marinated for weeks to months in a special mixture (including alkaline clay).

They pack a punch and are quite salty. Some people like to eat them alone, but I think they’re much better paired with something else. I prefer them in congee. Preserved eggs are considered a delicacy and are used to take away heat from the body.

Fun fact: They’re also known as “pine-patterned eggs” because of the flaky lines that form on their outer layer.

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Comments

  1. Hi Jennifer! It’s been a while. How are you?

    I’ve heard of thousand year old eggs before from an episode of Chopped. I always wanted to try one but like Little Bo Peep, I don’t know where to find them. LOL Any suggestions?

    • Jennifer J. Chow says:

      Oh, so good to hear from you, Claudine. Hope you’re well! Well, I usually eat them at restaurants, but I’ve seen them sold in cartons at our local Asian market as well.

  2. Carrie Rubin says:

    Wow, that is definitely an interesting way to make eggs!

  3. I’ve always been curious about these eggs. Thanks for sharing. Someday I hope to try it.

  4. I also like them cut in wedges and eaten in congee. My husband believed they were a starvation food originally–an egg that was overlooked in the farmyard, preserved with urine and straw and found later. I think there are other theories too.

    • Jennifer J. Chow says:

      Interesting, Nicki. I’ve heard some dispute the urine part–and I honestly don’t want to think that’s where they originated!

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