Yes, and it’s not bad, but you need to go in with the proper mindset. It doesn’t have the mouthfeel of an egg, so you’d be grossed out if you went in expecting that.
Texture is like jello, but somewhat stiffer. Taste is somewhat like boiled egg, but significantly saltier. There’s also additional flavors that form a much more nuanced composition of flavors that I would describe as being vaguely creamy or fatty
My main complaint with it is that it’s borderline unbearably salty. IMO the best way to use it is to cut into small pieces and use as flavoring for other dishes
Virgin boy eggs are a traditional dish of Dongyang, Zhejiang, China in which eggs are boiled in the urine of young boys, preferably under the age of ten.
Not yet. But I really want to try. Around the internet people describe their taste as earthy and really savoury, with a creamy texture. Some also compare them with blue cheeses (something I love).
Yep! Century eggs come like hardboiled eggs. They’re funky in an earthy way, and the whites become translucent and bouncy like a firm Jell-O. Definitely an acquired taste. You can try to find them at your local Asian grocery store in the refrigerated section. I like occasionally buying these and salted eggs bc they’re preserved and last forever. So they can sit in my fridge, no rush in eating them.
Century eggs are typically eaten with a bit of soy sauce. I like them on top of rice. For example I’ll make a simple rice bowl with 1-2 of these, plus stir-fry veggies/leftovers/kimchi/whatever else asian preserved foods I have on hand. Nice for times when I don’t really feel like cooking.
I guess you could smash them with a spatula, and then use molten M&M’s to glue them together? Just make sure to use the blue ones only. Ah, and to crack their shells because it’s sugar, it doesn’t melt as good as the chocolate inside.
Of course, he’s using the wrong eggs for the dish! You’re supposed to use these:
What in the…
Century eggs. They get this colour from being alkalised for a few months. (Not “a century” but whatever.)
Using them for an omelette would be a waste though.
I think century as in a hundred days
Fascinating. Ever had one?
Yes, and it’s not bad, but you need to go in with the proper mindset. It doesn’t have the mouthfeel of an egg, so you’d be grossed out if you went in expecting that.
Texture is like jello, but somewhat stiffer. Taste is somewhat like boiled egg, but significantly saltier. There’s also additional flavors that form a much more nuanced composition of flavors that I would describe as being vaguely creamy or fatty
My main complaint with it is that it’s borderline unbearably salty. IMO the best way to use it is to cut into small pieces and use as flavoring for other dishes
How odd. Thank you for sharing your experience!
Seeing as we’re discussing weird Chinese eggs, check out Virgin Boy Eggs
ಠ_ಠ
Indeed
It has been awhile since I’ve read something that almost made me throw up.
I’m glad I could be of service
I am NOT clicking that link.
I gotchu
That is both less and more disgusting than I thought it would be.
You’re a liar.
Right? Please…
Yes… but not in this case.
I heard about those here last week. Nasty!
Not yet. But I really want to try. Around the internet people describe their taste as earthy and really savoury, with a creamy texture. Some also compare them with blue cheeses (something I love).
Yep! Century eggs come like hardboiled eggs. They’re funky in an earthy way, and the whites become translucent and bouncy like a firm Jell-O. Definitely an acquired taste. You can try to find them at your local Asian grocery store in the refrigerated section. I like occasionally buying these and salted eggs bc they’re preserved and last forever. So they can sit in my fridge, no rush in eating them. Century eggs are typically eaten with a bit of soy sauce. I like them on top of rice. For example I’ll make a simple rice bowl with 1-2 of these, plus stir-fry veggies/leftovers/kimchi/whatever else asian preserved foods I have on hand. Nice for times when I don’t really feel like cooking.
As a child, I despised these. Have not tried them since.
How could you even make an omellette from them? They’re like a boiled egg (all jellified and whatnot).
I guess you could smash them with a spatula, and then use molten M&M’s to glue them together? Just make sure to use the blue ones only. Ah, and to crack their shells because it’s sugar, it doesn’t melt as good as the chocolate inside.