Old Eggs

[Zphal]

A couple weeks ago, I made hard boiled eggs and turned them into egg salad.

Now those eggs are old.  

[Zphal]

I finished the old eggs yesterday!  

[beaulolais]

i am sure they were still nutritious and full of protein.

in Chinese cuisine, is there not something like a "hundred year old egg"?  

[the Lonely Pheonix]

beaulolais

i am sure they were still nutritious and full of protein.

in Chinese cuisine, is there not something like a "hundred year old egg"?

Century Eggs. They're preserved in clay/ash/salt/ and uh....one other ingredient....to raise their PH to stop them from spoiling.
Most of them are only preserved for a few weeks to maybe a few months to get the right consistency.  

[Zphal]

the Lonely Pheonix

beaulolais

i am sure they were still nutritious and full of protein.

in Chinese cuisine, is there not something like a "hundred year old egg"?

Century Eggs. They're preserved in clay/ash/salt/ and uh....one other ingredient....to raise their PH to stop them from spoiling.
Most of them are only preserved for a few weeks to maybe a few months to get the right consistency.

"one other ingredient" LOL  

[wellwisher]

Yeah, can't remember what the last ingredient was, and, I don't really feel like looking it up.  

[Prof. Moonie]

beaulolais

in Chinese cuisine, is there not something like a "hundred year old egg"?

the Lonely Pheonix

Century Eggs. They're preserved in clay/ash/salt/ and uh....one other ingredient....to raise their PH to stop them from spoiling.
Most of them are only preserved for a few weeks to maybe a few months to get the right consistency.

Zphal

"one other ingredient" LOL

The Century Egg (a.k.a. preserved egg, hundred-year egg, thousand-year egg, millennium egg, skin egg, and black egg) is a Chinese delicacy made by preserving duck, chicken or quail eggs in a mixture of clay, ash, salt, quicklime, and rice hulls. The preservation can take several weeks to several months, depending on the method of processing.

The transforming agent is an alkaline salt, which gradually raises the pH of the egg to around 9-12. Some eggs develop patterns near the surface of the egg white which liken to pine branches, giving rise to another name among the Chinese - "the pine-patterned egg".