Preserved Century Egg
Rice Hulls
Rice hulls are added to cover the century eggs, preventing them from sticking to one another.
Wash Away
After washing away the mud and rice hull, you will see the egg shell.
Ready to Eat
You do not need to cook century eggs. It is ready to eat after removing the shells, as it is chemically cooked and left to age for weeks.
Pickled Ginger
Pair century egg with pickled ginger. The pickled ginger introduces a sweet and sour flavour that enhances the taste of the century egg.
How does it taste?
The translucent egg white is tasteless like jelly. The best part is the yolk, which tastes like rich, mature cheese with a hint of ammonia.
Also known as
How are century eggs made?
The traditional way of making century eggs carries on today. Century eggs are covered with a layer of mud which is a mixture of salt, clay, ash, quicklime and rice hulls. The eggs are left to cure for a few weeks for the chemical reaction to take place which ‘cooks’ the egg.
Dishes with Century Egg
Chinese Spinach with 3 eggs soup (苋菜汤)
Enjoy Chinese Spinach with Century Duck Egg, Salted Egg and Chicken Egg. Add some meat and goji berries for more flavour.
Century Egg and Pork Congee (皮蛋瘦肉粥)
It's a warm and comforting rice porridge, a favourite in many Chinese Cantonese restaurants. Simple dish to cook and enjoy at home too.
Ngoh Hiang with Century Egg (五香)
Ngoh Hiang with Sausage, Prawn Fitters (虾饼) and Century Egg is a perfect combination enjoyed by many Singaporeans.
How is it Sold?
At SGDriedGoods, you can buy any quantity you require. However, we will recommend buying 2 eggs as 1 is never enough!