The Great Century Egg Experiment
Thai markets are a kaleidoscope of colours, from plasticware to vegetables to eggs.
I’ve been wondering about the pink eggs ever since our first trip to a market in Chiang Mai last October. Darling Man wasn’t familiar with them, said he’d never seen pink eggs in Vietnam.
So I photographed the eggs and wondered about the eggs and never took the pink egg problem any further.
Until today when I spotted pink eggs in the supermarket …
They’re century eggs, according to the packet. There were white century eggs for sale as well. But we decided to try the pretty ones.
We sailed home from the supermarket with our pink eggs, Miss M wearing her new cat sunglasses.
Miss M helped me photograph and cook the eggs. (I took photos of the eggs without her busy fingers but decided the pictures with her fingers were far cuter!)
We boiled the eggs for 10 minutes, then peeled them.
Inside the “white” was a strange anenome-like formation. Darling Man said he didn’t know what it could be.
A quick check of Wikipedia reveals this “pine” pattern is the reason why century eggs are sometimes called pine patterned eggs in Chinese. Wiki also reveals century eggs are “preserved in a mixture of clay, ash, salt, lime, and rice hulls for several weeks to several months” and can keep for up to three months.
The result: “mmmm, nummy!” Our non-eating toddler gave century eggs her seal of approval.
The eggs had an unusual taste. Eggy, yet not eggy, and lightly salted. The “white” part of the egg was a beautiful tea-brown, the yolk a dark forest green.
Adding to the excitement of this experiment was the discovery by the ever-scientific Miss M that boiled century eggs bounce!
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8 years ago