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. 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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