Whether you call them century eggs, hundred-year eggs, millennium eggs or whatever, these outlandish ova are a Chinese delicacy dating back centuries to the Ming Dynasty. The boastful name suggests these eggs take forever to make, this is a misnomer. Century eggs take about 4-5 weeks to make, a few minutes to work up the courage to open, and a few seconds to eat.
Traditionally century eggs were made by preserving chicken or duck eggs in a mixture of salt, lime and ash, then wrapping in rice husks for several weeks. During this time the pH of the egg raises transforming the egg, the chemical process breaks down some of the proteins and fats into smaller, more complex flavours. After curing the yolk of the egg turns a dark green and has a creamy consistency, while the white turns amber and is gelatinous.
I chose a more modern method to achieve the same results: a salt and lye pickling solution, and encasing in modelling clay. After about a month my eggs were ready, and I'm happy to say they turned out perfectly!
Want to make your own? Of course you do!
Enough talk, let's make some eggs!
Step 1: Supplies + Materials
* Technically lye is a corrosive, not poison. Though, it' can be labelled as either. It's incredibly dangerous to handle and can cause severe burns with contact to skin, there's also an inhalation risk. Use gloves and a respirator.
There's plenty of other foods that are made/prepared with lye, but use caution and common sense.
Always use pure, 100% lye (sodium hydroxide).