I bet some of the stinky cheese I eat and love is revolting to Chinese people. The century egg cheesecake comes with unusual toppings like ikan bilis and peanuts, which adds a crispy texture and a spicy taste to the dessert. But in Vietnam it is not that expensive or rare, if you know where to look -- egg shelves at supermarkets and egg stalls in markets. but like the inside doesn't at all, it's like poop seriously. Century eggs, also known as hundred-year-old eggs or preserved eggs, are simply cured eggs. You have to be careful how you clean it. Don’t let it put you off though! Are you sure that was century egg not fermented salty egg? I'm a huge fan of these eggs. The egg has a clean, slightly salty, slightly peppery taste; Or in the words of Fuchsia Dunlop, it should “taste quite like eggs, but more intense and delicious”! If it's served right it's heavenly. The century egg is just one example of specially prepared eggs in Chinese cuisine. The century egg also has a nickname – thousand-year egg. we cut them into small pieces are use them in dishes like congee or on the side of rice. Century eggs have a complex and strong taste. Century egg or Pidan (Chinese: 皮蛋; pinyin: pídàn), also known as preserved egg, hundred-year egg, thousand-year egg, thousand-year-old egg, and millennium egg, is a Chinese preserved food product and delicacy made by preserving duck, chicken or quail eggs in a mixture of clay, ash, salt, quicklime, and rice hulls for several weeks to several months, depending on the method of processing. It can give the congee a very unique flavor and a smoother texture. Don’t let it put you off though! I am chinese in her 40s. Start with those made with chicken eggs, their yolks are more solid and less foul smelling. You have made century eggs! Oh, I taste so bad. They are duck eggs preserved in a mixture of clay, ash, salt, quicklime, and rice hulls for several months. Century egg alternatives. Never again will I eat an century old egg. Okay, that was really gross. They're made by covering an egg (chicken, quail, or duck) in a highly alkaline mixture—such as a mixture of salt, clay, ash, tea, lime, and rice hulls—and left to sit for a couple of months (so really more like a hundred days, not a hundred years). If you are not ready to take on the century egg adventure, replace it with a regular egg in this recipe. A seven-week to three-month-old egg with a distinctly unappetizing (to some) green center is a delicacy in China and has been for over 500 years, as scientists date the practice back to the Ming Dynasty. I freakin LOVE homemade Chinese food! The century egg (皮蛋, pí dàn) is also known as millenium egg, pine flower egg or ‘skin egg’. The gelatin doesn’t taste much like anything, but the yolk is egg turned up to 11. The slightly salty yolk and the mineral taste of the egg white oddly enhance the favor of dishes. It's been shown that preservation with a MILD alkaline solution can cause eggs to last for YEARS. The taste is pretty hard to describe. Century egg (or hundred-year egg) is a Chinese delicacy of preserved duck, chicken or quail eggs. The gelatin doesn’t taste much like anything, but the yolk is egg turned up to 11. THese days, we toss them in the fridge and they only last a few months. The egg has a clean, slightly salty, slightly peppery taste; Or in the words of Fuchsia Dunlop, it should “taste quite like eggs, but more intense and delicious”! Century eggs remain fresh and consumable for up to 2 weeks at room temperature, and for up to a month when refrigerated, after peeling.