Preserved duck eggs are duck eggs that have undergone a preservation process, typically resulting in a transformed appearance, texture, and flavor. Century eggs are a prime example.
Here's a more detailed look:
-
Century Eggs (or Thousand-Year Eggs, Hundred-Year Eggs, etc.): These are a traditional Chinese delicacy where duck eggs (though chicken or quail eggs can also be used) are preserved for several weeks or months. The preservation process involves encasing the eggs in a mixture of clay, ash, salt, quicklime, and rice hulls. This process changes the egg's appearance dramatically:
- The yolk turns a dark green or even black color and develops a creamy, sometimes pungent flavor.
- The white transforms into a dark brown, translucent jelly with a firm texture.
While called "century eggs," they are not actually preserved for hundreds of years. The name reflects the significant transformation the egg undergoes. The curing process raises the pH of the egg, breaking down some of the complex proteins and fats into simpler, flavorful compounds.
It's important to note that other methods of preserving duck eggs exist, but "century egg" is the most commonly known and recognized type of preserved duck egg.
