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Century Egg with Ham and Ginger

The century egg (a.k.a. preserved egg, thousand-year egg, hundred-year egg, hundred-year-old egg, thousand-year-old egg; Chinese: 皮蛋; pinyin: pídàn or Chinese: 松花蛋; pinyin: sōnghūadàn) is a Chinese delicacy made by preserving duck (or less commonly chicken) eggs in a mixture of charcoal and lime for (despite the name) around 100 days. It is greenish in color, has a creamy cheese-like flavor, and a strong aroma.

Source and licence

"Century Egg with Ham and Ginger" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Century_Egg_with_Ham_and_Ginger, revision 4507166), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Century_Egg_with_Ham_and_Ginger&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).

Read the original CC-BY-SA-4.0 Revision 4507166

What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.

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Ingredients

Method

  1. Wash century eggs clean.
  2. Shell the eggs, and cut each into 4 slices. Cut the pickled stem ginger into thin slices.
  3. Cut the Jinhua ham into thin slices. Soak in water for a while.
  4. Sandwich a slice of ginger with one of ham and a sliced century egg.
  5. Serve with vinegar.