How to Eat a Century Egg

How to Eat a Century Egg


Hi lovelies! It’s Emmy. Today I want to
share with you something that is considered, perhaps, a little bit unusual. It’s this: so for those of you that are
not familiar with this — I can’t read the Chinese for you — but
it’s often called a century egg or a thousand-year-old egg, or black egg…. So let me preface this a little bit: so
last week my entire family got sick. We all got the stomach flu and it was
terrible. So, as we were recovering, I was trying to
make food that would be gentle on our stomachs and something that we wanted to eat. So, as most of you know, I’m Chinese-American — I grew up here in the States — and, when we are sick or in the wintertime my mom would make something called jok. It’s this: it’s a rice porridge made usually with a really concentrated broth and it’s very nutritious, very gentle on the stomach,
and delicious. So, I made a batch of this, and growing up,
when we had it, we would always have it with this: which is called pitan; and it’s a
century year-old egg; so I thought I’d share it with you, because I think a lot of
people find it really unusual and strange, because it is, and I want to show
you the proper way to eat it or the way I’ve eaten it. So you may have heard of this before —
this preserved duck egg — it looks like this. Traditionally, when I was a kid growing
up, my dad would get them and they would be packed with like mud and rice hulls, and
you had to scrape all that off, and then you would get this egg. The mud that they
pack on there, and lye I think they put on there, or soda ash, or something like that —
creates a chemical reaction with the duck egg, and congeals it in a very
interesting way. So, the way you eat it, is you crack the
egg — and like this — just like a hard-boiled egg —
and then you peel it. So, as you can see, the egg has darkened and has congealed. So, here is the egg. I actually think it’s quite beautiful —
but for those uninitiated, might find it quite repulsive. Up close you can kind of
see that there’s this little bit of a snow flake kind of pattern that happens to the surface of the egg. The egg white turns into this kind of Jell-O. And here is the yolk. So, you can see a little bit of the yolk, and
it turns this really strange gray-green color. Some of these shows, they have people just bite it like that! I would never do that: it’s a very, very strong
pungently flavored thing; and I would never just eat it plain like that. It’s
just very strong and harsh. I think it can be served that way — if you really enjoy it. That’s not how I’ve eaten it. *whisper* So here we go. So when you cut it, this is what it looks
like inside: very interesting! So the yolk has turned
this kind of green, almost looks like planetary-like thing; and there you can
see a better shot of the egg-white that has gelatinized into this tea-brown color. It has a very strong odor. It smells very sulpher-y and ammonia-like. And when I say ammonia — for those of you that might not know ammonia — it’s…it’s kind of like Windex — that’s
what it smells like. It’s a lot like I think how you describe
really strong cheeses. It doesn’t sound attractive when you
describe it, but when you taste it — something else! All right! So next what we do is we cut it
into small pieces; and then I sprinkle this on the inside like that. For a small
bowl like this I think half an egg is plenty. You add a little bit of white pepper. I love white pepper, so I put a good amount. And
then, really finely sliced green onions. And that’s it. And the hot soup kind of melts the
century egg a little bit — particularly the yolk. And you stir it. Not very appetizing — it looks a bit
like glue — but it is delicious. So next, you take a bite with a little bit of
everything — the white pepper, the pitan egg, and the soup. And here we go! Itadakimasu! Mmm-mmm-mmm! Dee-licious! The soup is really delicious — it’s not
unlike a really strong chicken soup, or chicken noodle soup —
something like that, but made with rice — very thick texture; hot; and then you have
the…the egg. Kind of like an overripe soft cheese. You get that kind of
metallic, ammonia kind of flavors; but when you have it in the soup like this, it’s really nice! It really mellows out
that harsh edge. And along with fresh green onion which gives it a kind of
brightness; and it is assertive enough to kind of stand up with a strong flavor of
the egg. Delicious! I could eat this every day. I love it! Love
it, love it, love it! So that’s pitan, or century egg. So let me know in the comments below if
you’ve tried this before and if so what your thoughts and opinions are, and if
you like it, or if you enjoy it, how you eat it… I think there are several ways to eat it —
this is the only way that I eat it. For those adventuresome eaters that want
to actually try this, I think you can find them in most Asian grocers, so…. I hope you guys enjoyed that; and I hope
you guys learned something; and I’ll see you in my next video. Take care! Bye! And they’re so cute! So it looks like there’s six different
flavors because they look like six different flavors…. Oh! My phone’s ringin’! Gotta go!

100 thoughts on “How to Eat a Century Egg

  1. In Malaysia, century egg is also serve alone with some drizzle of sesame oil on the cut egg (each egg is cut into 4pcs) along with some pickle ginger (similar to Japanese pickle ginger).
    happy trying😘

    love all your videos & the way how u describe is detailed… 😘👍👍

  2. The comments section:
    45% People talking about the egg in a positive light
    40% People getting mad at "haters"
    10% People calling Emmy Beautiful/Noodles
    4% "Oh shit youre not from japan??
    1% People actually hating on egg

  3. another century egg's best friend is tofu. In China it's a common cold dish, slices of the egg on top of a soft tofu with green onions and cilantro , the dark sauce some may think it's purely soy sauce but it's actually a mixture of vinegar, soy sauce and sesame oil with vinegar being the lead. The dish is called皮蛋豆腐. The homemade version, which is also my personal fav is to chop up the eggs, a tofu{can be either soft or firm} and green onions, put them in a bowl, add salt , sesame oil and a bit chicken extract, stir and mash them together til they're well mixed. Let them sit like 5 min then it's ready to serve. Restaurants usually don't serve this way because it doesn't look neat, but for me, the slices of century eggs is really hard to pick up using chopsticks. I prefer the home version cause the tofu and the eggs all become paste like and the flavor of the century eggs go in the tofu

  4. I love your channel! I'm really interested in different foods around the world and your channel is so informative and entertaining! Also this haircut is super cute on you!

  5. in my country, Malaysia we often eat this egg with sliced pepper and onion then enjoy it with a plate of rice but i like to eat it without any rice or condiment

  6. Absolutely delicious! I bought the one has uses lead oxide or whatever. It has the BEST taste and texture, like smooth mild cream. The iron or other types are a bit more solid than creamy, I just prefer the leaded type. For those wondering, find a box that gives a chemical warning, that will be the one to buy. I think anyone who likes pidan should at least try leaded ONCE.

  7. I had a hard time eating the outside layer ammonia taste store bought so I soak for a couple day in water replace fresh water 3 time now you can eat,, one of this day I probable make it myself for recipe eat, salt, calcium hydroxide and sodium carbonate for 10 days what happen if don't use calcium hydroxide, I went to Chinese wedding banquet eat no ammonia tast.

  8. It taste way better if you soak in water and replace fresh water 3 or 4 time for 2 days to remove ammonia taste. Wedding banquet had no ammonia taste which I like.

  9. I love these eggs. I find them delicious. And it's fine if you don't; everyone has their preferences. I have to say, though: there's a lot of foods FAR more disgusting than century eggs if you think about it! But even those foods can be delicious to the right people.

  10. I'm new to this channel, and I think ITS AWESOME. She's the probably the calmest and nicest person I've ever seen on youtube

  11. My family (Chinese Malaysian) also eat it in a rice congee. (cooked with pork cubes) but add diced salted duck egg, julienne ginger and a dash of seseme seed oil. Yum. Other ways to eat it includes as a cold dish together with thinly sliced pickled ginger, boiled in soup with spinach and steamed with ground pork, salted duck egg and chicken egg (so called 3 colour egg). It can be mixed with ground pork, diced shrimp and stuffed in Chinese crullers (yu tiao) then deep fried and then coated in sweet sour sauce.

  12. Emmy, I always thought you were Japanese! lol! I cook my black egg with the congee! Also, you can eat the black egg with pickled pink ginger.

  13. 🤢……. I don't think I could manage that 😔 with all do respect for you and your family and ppl who enjoy this some foods I just couldn't get past aged egg 🤮

  14. I like to add the black flavoring sauce to my congee along with this egg and and white and orange one with some canned eel. Delicious!

  15. My mom makes the exact same thing when I’m not feeling good, she also adds this like really salty vegetable(榨菜 for those of you that know Chinese) and it tastes delicious!

  16. I love century egg! It's so good, I used to eat it plain with soy sauce . This entire video just reminds me of my childhood 😊♥️

  17. Why is there 1.5k dislikes? Sheesh tough crowd☹️☹️☹️. Great video and love pidan in our Vietnamese rice porridge!😁😁😁

  18. I first tried it at a Chinese smorgasbord….just ate plain and enjoyed the pungent taste. After that I’ve only had it on congee….with scallions.

  19. i have never tried such an egg…but now that i understand them, i'd have to eat it in nice hot rice porridge with scallions like emmy does.

  20. I am a pretty brave eater but anything to do with EGGS has always just been a bit much for me. Thousand Year eggs are the one thing that I refused to eat in Beijing. They smell like farts, literally. Sulfur!

  21. OMG emmy i used to watch you making popin cookin candy and I somehow completely forgot about you! Thanks for making my childhood 🙂

  22. I can't say it's something I would ever think to voluntarily put in my mouth if I encountered one, but I also feel the same about hot peppers

  23. 1. You buy it
    2. You open the package/container
    3. You wonder why it's so discolored
    4. You open the shell
    5. You finally get disgusted
    6. You wrap them in something air right
    7. You head to the next store, and throw them away at a bus stop
    8. You get fresh eggs
    9. You bring some water to boil
    10. You boil the eggs in the simmering water
    11. After 5 to 10 minutes you take them out
    12. Let them cool until you don't burn your mouth (but your fingers are already cooked, that's normal)
    13. You peel them
    14. Open your mouth
    15. Put a portion of egg into your mouth
    16. Carefully close your mouth to avoid biting your toung and so that no egg falls out
    17. Carefully chew

  24. Lol, the more Emmy explain the egg the more unappetizing it become.
    But, I tried it once in Chinese restaurant that serves dimsum and it's so delicious. I like it so much that I bought century egg and cooked porridge in my house.
    Since I learned that the egg wasn't cooked, it kinda freaking me out, So what I did after I cooked the porridge/congee, I add the small cube of egg let it simmer for a couple of minutes before I eat. Very delicious 👍😎

  25. So basically it's like egg cheese, egg Parma ham or egg lutefisk in the way it's cured or fermented? If so, it just might make it easier for me to try it. Same concept, different cultural ingredients.

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