Century eggs are also known as preserved eggs, thousand-year eggs, millennium eggs, and Chinese-based eggs. The Chinese introduced this egg preservation technique, although many are not accepting the idea of eating preserved eggs. They are probably not comfortable with the preparation process, the color it turns out to be, the pungent smell of sulfides and ammonia, or maybe even the taste itself.
Century eggs can be chicken, quails, or most popular, duck eggs. The traditional way of making century eggs uses a mixture of clay ash, quick lime, salt, rice and hulls to make a paste or clay and coat the eggs for some time. The essential requirement for preserving the eggs is salt.
Eggs with a purplish-green color or darker ones contain lead material, edible lye as commonly used. These are the ones responsible for blocking the pores of the eggshells and preventing oxidation from happening.
They also prevent the coagulation of the proteins in the eggs, making them produce a strong odor and turning the inside darker. If you do not want this discoloration and intense aroma, try simply preserving them with the brine solution.
New Method of Preserving Eggs
Preppers and survivalists will greatly love this way to preserve eggs. The saying never gets old: “If emergencies can happen anytime, then it’s wise to be prepared.” It would be great if everyone were into the practice of emergency preparedness at all times.
Aside from the basic kit, emergency food preparation may be necessary to save you and your family’s lives. There is definitely an edge for those who have an oversupply of eggs, and you can simply preserve them for emergency purposes as well for use during low production periods on the farm.
In this case, since we are just prepping for home consumption, it doesn’t matter if the eggs purplish-green or dark. We don’t need lead oxide either to seal the pores of the eggs.
The aim is to preserve the eggs for a more extended period and for them to be safe for consumption later on. When not used properly the edible lead can cause food processing.
Traditional Century Eggs
Just as with the traditional century eggs, the inside will have a creamy consistency, and it will be salty and aromatic to many if you twist it on its preparation.
We could discuss the details of how the chemical process occurs in the eggs, but this article simply aims to let you know the other way of preserving eggs using the most straightforward method, plus you will be able to improve its taste and aroma to your preference.
Main Ingredients
- Eggs (from chicken, quails, or ducks)
- Table salt (1 cup of salt for every liter of water)
- Water
Optional
- ½ kg red chili pepper
- ½ kg ginger
- 500 grams garlic
- 100 grams black pepper
- 100 grams star anise
Tools
For Checking the Eggs:
- Box/carton
- Cutter
- Light
For Boiling the Mixture:
- Basin
- Clean cloth/towel
- Big pot (enough to contain the saline mixture)
- Ladle
During Preservation/Curing
- Container with lid
- Tape to seal the lid
- Clean net bag to keep all the eggs intact below the suspension
(You can use anything that could help the eggs sink below the suspension during curing.)
How to Prepare?
1. In this case, I am making one egg tray (30 pieces) of chicken eggs. The eggs are medium to extra-large in size. I’ve decided to use three liters of water to avoid having a problem soaking the eggs fully later on.
2. Wash all the eggs gently to remove the impurities attached to the shells. I used running water to clean the eggs faster.
3. Manually check to see if there are cracks on the eggs and automatically discard the eggs with cracked shells.
4. After washing, dry the eggs gently by patting them with a clean cloth or towel.
5. Prepare a box or a carton with a small hole for the egg to stand in.
6. Turn the light on underneath the box and aim it at the eggs. You can turn off your overhead light to get a better view of the eggs and to see whether they have cracks that were overlooked during washing.
The top photos are okay, and the ones at the bottom of the table have slight cracks.
7. Do not use eggs with cracks. You can use these up now in another recipe.
8. After checking the eggs, set them aside carefully while preparing the brine solution.
9. Add three liters of water to a pot. You can adjust the volume of the water depending on the number of eggs you will cure or preserve.
10. Bring the water to a boil, and then add three cups of salt to it. Stir the water until all the salt is dissolved.
11. Add the remaining optional herbs and spices in any order to the boiling mixture. 
I let it sit there until all the spices produce a spicy aroma, about eight minutes.
12. Remove from the heat and let it cool for about an hour.
13. Securely place the net bag inside the container. Slowly put all the usable eggs into the net bag. You can tie the end to make the eggs more stable and to make sure they are fully submerged while curing.
14. Add the cooled mixture slowly over the eggs inside the preservation container. Make necessary adjustments to ensure that all eggs are fully submerged during the entire curing duration.
15. Close the lid of the container. Seal the top to lessen the oxidation process of the eggs.
16. Securely place the container in an undisturbed, cool, and dry place.
Related: How do You Keep Your Pantry Dry to Prevent Your Food from Spoiling?
17. Wait for 28-30 days before opening and testing a few of the eggs. If you are using small eggs, the egg yolks have probably firmed up by this time.
18. Open and check one to two eggs at a time to avoid wasting the eggs. Check if the yolks have firmly solidified. Don’t be bothered by the liquid state of the egg whites. These sample eggs you open can be utilized in other recipes. Don’t throw them away; they are perfectly fine to use.
The Duration of The Curing
If you are using larger eggs, you will need to extend the curing for another month to make sure the egg whites are firm enough. If the egg whites have not firmed up, extend the preservation time. It will not affect the preservation process.
The size of the eggs and the thickness of the eggshells affects the duration of the curing.
Related: What You Should Do With Your Eggshells
Important reminder, you can adjust the salt a little bit during prepping if you use large eggs because you will need longer curing time, and the salt will fully penetrate the entirety of the preserved eggs.
You can also tweak this if you want your eggs to taste less salty.
At 35 days, the medium eggs will already be good. The larger ones will need an extended curing time since their egg whites will still be 60% runny after one month.
Storing Century Eggs
19. Remove the eggs from the brine mixture.
20. Get a casserole filled with one liter of water and bring it to a boil. Add the eggs gently.
21. Take out all the eggs and drain the water. Pat them dry and place inside sealed cellophane or a dry container for storing.
22. Do not refrigerate. Keep the eggs at room temperature but in a cool, dry area. These eggs will last for 3-5 months without a change in flavor if you follow the procedures closely.
The shelf life may extend more than six months if you keep them in a vacuum sealed container.
Output
The output of this preparation will give you preserved salty eggs that are flavorful and delightfully aromatic because of the herbs and spices. The egg yolks are yellow to bright orange with firm whites.
Before storing them, why not try a few? Try to complement these eggs with your favorite recipes that you think perfectly blend the taste.
Final Words
This procedure will not give you darker century eggs as we did not use any lead-containing coating like the traditional ones do. These will provide us with delicious and aromatic century eggs with bright yellow-orange egg yolks and firm whites.
Enjoy exploring Asian recipes that perfectly go with our easy-to-produce, homemade, spicy cured eggs!
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? Wow, maybe good for them, but not for me and my wife, she has a weak gut, I can say something gross and she will start to gag. ? yes i laugh. This would really bring her in to a gagging fit. lol…
No really, that is a weird way of doing eggs, but hey, to each his own. I saw something like that on tv one time.
Now I have ate some strange things but not an egg like that.
Who came up with that, it must have been some hard times for that person to find an egg and say I don’t know how old this egg is but I’m starving, so they ate it and here we are today talking about eating eggs that are nasty sounding to me.
LOL nope I’ll pass on this one.
Have any of y’all ever ate one.
If so, was it good and what did it taste like and don’t say it taste like chikin. lol
I have eaten dozens of thousand year eggs. They taste great. I eat them with home made noodle soup. Can’t go wrong
Just water glass them in lime water, or freeze dry them.
Robert: Yeah, I agree, but this is good for when you won’t be able to freeze dry anything, or have quick lime to spare. niio
Looking at the picture, no thank you! I’ll pass.
I’m sure that this article will get a bad review from Illini Weirdo.
@ Illini Warrior EXCUSE ME! This is totally inappropriate! We don’t need this kind of crap from you on this thread. You don’t talk like that to a woman or anyone else for that matter. This is a family friendly website. There could be children reading these comments. If this is the only way that you can talk please go somewhere else. You obviously have mental problems. I’m putting in a formal complaint against you. I hope to never see on this thread again. Hope you’re banned for life.
@Kay I know you’re a strong, independent woman Kay and you don’t need saving but I couldn’t let this one go. I hope you’ll forgive me. You poked the bear and the bear poked back. You may want to think about not poking the bear so much. This particular bear is no gentleman. He has no place in this community.
Armin you do know there is a fine line between being a lady and Kay correct ?? Just because she is female doesn’t make her a respectable lady and thats something you need to know the difference in, Yes Kay poked the bear and got what she deserved, There is a rule in life: if you can’t own up to your own shit, then might I suggest the mouth stays shut, until you go back and read previous article comments between these two, you have no clue,
Admin – You are So right to call out IW about his choice of words here. I would hope that we can encourage young folks to use this site to gain insight and knowledge that would stand them well in the future. That language doesn’t help. It is unfortunate, but I find that when people resort to the use bad language to express themselves, they have a limited vocabulary and that is indeed a shame.
Armin: Soft words oft’ work where weapons do not. niio
Kay pokes Illini Warrior with a stick again.
@Montgomery I hear what you’re saying and perhaps I don’t have a clue. Just because a person is a woman doesn’t necessarily make her a lady. But you don’t talk to someone like that. That’s a personal attack and has no place here. You don’t use that kind of language on this thread no matter the history between these two. If she’s no lady then he’s certainly no gentleman. A man needs to take the high road and lead by example. We can be better than that in this space.
Great.
Now I’ve got that song stuck in my head….
“She’s a lady, whoa whoa whoa she’s a lady….”
Thanks everyone
In a prior post, just a few days ago, Kay admitted to being a troll and admitted to enjoying pulling everyone’s chain on this site. I think the debate lady vs tramp is tickling her/his fancy.
@city chick Thank you for that, CC. I had no idea of the history between the two of them. Sometimes no matter how hard you try and help it backfires on you. Sigh. 🙁 But still there was no excuse for the profane language being used on this page. If those two have issues then they need to take their grievances offline. This isn’t the place to air your dirty laundry in public. Unfortunately when I read the reply I became so incensed I had to say something. You have no idea how angry I was at that point. Unfortunately my mistake for trying to help a troll. Now I know better. They deserve each other. 🙁
Illini: While I agree in principal, no. You just stepped into her trap, The word tramp comes from Spanish, la trampa, the trap. We call people like that mine rats because they’re cowards and backstabbers. Just say as God wills, so am I. If a believer, you’re a king in Heaven, and should–must–be beyond this. A little verbal jousting never hurts, of course. When she smears, just picture her in front of you and very slowly peel off every bit of clothes from her and see how silly she is. I was told that by a wise old man and it always worked with bosses and sergeants. And, also, have all the fun you want but don’t get caught. niio
What was that movie with the line (woman calling the grocery), “Send a dozen thousand year old eggs, and make sure they’re fresh!” I’ll try this because it looks like something we should know. Come the day no more isinglass, no lime, no oil to use. Ashes hath too many uses and give an off taste to the eggs. At this time, south Arizona, eggs are in, and the price down. intelligence dictates now is when we stock up for summer. Eggs, meat, dairy are all at their lowest. niio
Both Isinglass and lime can be made from scratch – especially her in Florida, nothing but alot of Limestone AND fish 🙂
Never tried making my own oil though… Of course the only use I know of for Isinglass is a clarifier in alcohol, what other uses are there?
And Red I meant to ask, what is ….” niio ” ?
It isn’t isinglass from fish swim bladder, it’s water glass, sodium silicate.
These two are often confused but have totally different properties and uses.
@username 1 I know this won’t help much but red did tell me one time what “niio” means and it’s something really good. I’ve forgotten though. It’s something along the lines of may god bless you and keep you but way better. Red will have to get back to you to explain much better. When I talk with red I usually finish with, Peace Brother. Which I think is appropriate for him. Take care, username 1.
1: If you know how to make isinglass, don’t be shy! If from fish, forget I asked. The closest place we have to fish is 65 miles from here. niio, Iroquois term, Walk in God’s beauty. If you don’t know the folks, just say walk in beauty. niio
1: Not sure, but I may have posted this, niio means to walk in God’s beauty. It’s a universal phrase with American Indians. niio
I hear what you’re saying, red, and in this instance you’re braver than I am. I know the method probably works. I’m not so sure about preserving RAW eggs in just a salt solution. And not boiling them!? Too set in my ways. I have plenty of vinegar on hand. I would rather stick with boiling the eggs and then preserving them in a vinegar solution. What can I say. If you try this method, red, would you let us know how it turns out. Peace my friend.
Armin, I’m in agreement with you! The only way I’ve ever been able to eat eggs is either when baking or mixing the yoke with the white once cooked.
It’s a great concept, just not useful for me. It’s a shame too because we do have chickens and ducks.
Armin: try it with a dozen eggs. I have a serious problem with carbs, any carbs, and like the idea of stocking them. While I could have hens, no roosters allowed (less than 4,000 population, a village, and we’re not even supposed to have them! But go to New York, shish!), we have hawks, eagles, coyotes (which keep rodent and stray dog population down), a mountain lion (she keeps the coyote population down), and a bobcat they all run from–till the roadrunners wander this way, then the night is calm and serene. But, all of them like a chicken dinner as much as we do. If you shoot one of them, the neighbors get very, very upset. this is a conservative village and the critters all strive to hold down hantavirus, rabies, the black plague, and more. niio
I know red. Agree completely. Soft words always work better. Couldn’t help myself. Lost my temper completely when I read the reply from IW. Now know the history between those too better thanks to CC. I’ll let them fight it out amongst themselves. Just hope they do it somewhere else. Peace brother. 🙂
Armin: Honest, I was NOT talking to you! 🙂 He-she-it is baiting IW. Not very intelligently, I might add. He-she-it probably had Michael Myers’ parents as close relatives, you know the results of those brother-sister matings. niio
What is the specific purpose of the anise?
I’ll guess for flavoring.
https://www.healthline.com/nutrition/anise#TOC_TITLE_HDR_11
niio
I don’t understand the point of this somewhat lengthy process when you can instead just rub each egg with mineral oil (or other oils) and store them for 6 months, unrefrigerated. I’ve done it!
Or even use paraffin.
I’ve tried water glassing for the first time. I keep hens and therefore can do what I am told is necessary, selecting clean unwashed eggs. Wonder if it was actually necessary for the process. May try some that I’ve washe/wiped just to see.
better the bloom – better the results – avoid the commercial cleaning process at the egg ranches they do for the retail packing – it’s damn aggressive …
I hard-boil and pickle eggs to preserve them. I have a jar of pickled eggs right now that are over 2yrs old & are still good, maybe even better than they were at a yr old. I love the taste of them too. Might be a little more labor intensive than this method, the eggs have to be boiled and peeled, but I’ve never had anyone gag at the thought of them. There are endless ways to make them. I like to add some jalapenos to mine, sometimes some beets (give the eggs a nice pinkess color) & sometimes some chunks of ring bologna. (Pickled ring bologna or hot dogs are good pickled by themselves too) https://duckduckgo.com/?q=pickled+eggs+recipe&atb=v235-1&ia=recipes
James:
I’m from Massachusetts, so what is “ring Bologna” and how is it different from regular Bologna? Thanks.?
Ring bologna is bologna literally sold in a ring shaped tube.
@Miss Kitty Just think of something like Polish sausage sold in a ring. If you like Polish sausage and there’s a Walmart near you (yes, I know no one likes Walmart anymore but I don’t have a lot of choices..otherwise I have to hook up the dogsled and sled it to the nearest Eskimo store ;)) try their Polish sausage. It’s quite good. You can even have it with Boston beans! Where I am a good sized ring of Polish sausage is still 10 bucks. Not a bad deal in these times of rising inflation. Otherwise I’m mentally and physically prepared for whatever the world wants to throw at me. I’ve had to stop prepping certain items. Too many people were starting to notice. I have enough on hand anyways to last me through ANY crisis. I mean, how long CAN the next great depression last. The last one was only from ’29 to ’39. A mere decade. 😉 I was always under the impression that the great depression of the thirties only lasted a few years. But no it was longer than that. And in ’37 and ’38 the US went through what they called the Great RECESSION. And then of course the war. That got the economy going again. On top of all that’s happening right now China is starting to build up its military might. I know that for the most part it’s brinkmanship on the part of China because even they aren’t stupid enough to start a nuclear war over Taiwan. They have their own problems right now because of Evergrande and energy shortages. But they’re still a worry. Does kind of remind though of what Germany was doing before the 2nd WW.
Hey Armin, one thing Germany was doing before WW2 was recovering from the economic collapse of the Weimar Republic by engaging in wild deficit spending with imaginary money spent on huge infrastructure projects and building up their war machine. Who does that sound like? The Nazis planned on paying off the debt by capturing Poland and the Ukraine and draining their resources. I don’t know what the heck we’re gonna do.
@Miss Kitty Just one VERY quick comment completely off topic and then I’ll shut up about it. Relates to the former thread. You have one heck of an eclectic taste in music. That has to be THE strangest song I have EVER heard. Maybe you have to be really, really inebriated to like it. Was never a Zappa fan. I was careful to never eat the yellow snow. 😉
It’s a hillbilly thing. Any country store you went into when I was a teenager had pickled bologna and pickled eggs on the counter. Tip, don’t eat the eggs if you’re fishing in a boat with someone else.
@Judge Holden Definitely does ring a bell. H’mm. Now who could that be? Let me think. H’mm. Huge infrastructure projects? Just built for show. Projects that keep breaking down especially when talking about huge dams. Building up their war machine. H’mm. Especially doubling their nuclear launch capability. H’mm. Now who could that? H’mm WAIT! Wait judge. I’m having a vision. I see something floating in the air before me. There’s letters forming. I see a C. Wait. Wait. I see another C. There’s a third letter. Just can’t make it out. You got me stymied judge. What country COULD that be? 😉 The only thing us little people CAN do judge. Prepare as best as we can for the worst case scenario. Food. Water. Gold. Silver. Guns. Ammo. If you have these you can’t go wrong, judge. Trust in your instincts and trust in yourself.
Miz Kitty: what’s the difference? Ring bologna is great eating! It’s a salami, wow, good stuff! We chopped up the breasts from 2 turkeys, added a pound of pork fat per breast, and got to add brown sugar to make ring bologna. Brow sugar (a New England thing, but good) and a few odds and ends. Because we do not have a smoker, liquid smoke will do. niio
Now this I’ll eat!
@Judge Holden I do realize that. I do know about Germany’s hyperinflation and all the rest of it. The one good thing Hitler did was improve Germany’s infrastructure and then he went a little crazy. He claimed Poland was crossing the border and attacking German citizens in acts of provocation. He claimed that he warned Poland to stop it or he would invade. He claimed that they didn’t stop. He invaded and then we had another WW on our hands. Thanks, Adolf. Red, even though this wasn’t initially addressed to you, you have some exceptional insights on these matters. Do you have any opinions on what may have persuaded Adolf to invade Poland. Any truth to his allegations?
I am SO craving pickled eggs right now.
James: I’ll be right over! 🙂 I have to can pickled eggs. We made a few gallons of 3 bean salad but left out the butter. We’re new to the forever lids and I don’t trust the skinny rubber rings to not get wrecked. Bail jars, yes! The rings are wide enough to do that. niio
And I thought dehydrating eggs in my dehydrator trays was labor intensive.
I’ve done the hard boiled and pickled eggs, pretty good 🙂 Worthwhile.
I’ve stored my hen fresh eggs in a cool dark place with minimum cleaning to keep the bloom on them for a couple weeks. But then again I keep a clean laying box for my girls.
I’ve packed them in dry salt, brined them and oiled them all work for a few weeks getting less appetizing each week after about 4+ weeks.
Folks you can home dehydrate eggs, then after crispy dry blend them into a smooth powder for storage. Can use them just like those fancy “Freeze Dried” whole egg powder from many “Survival Foods” companies.
“Century Eggs” deserve to stick around in someone else’s house for a few MORE Centuries.
I can see most of you who left comments here never try Salted Eggs.
It is so delicious over hot bowl of rice, you can make Thai salad with it! Yum Yum!!!
@Iani Nguyen Sadly, no. I suppose it’s all what you’re used to and what you grow up with. Never even heard of salted eggs before now. My version of salted eggs is when I boil them so that they’re still a little soft inside and then eat them bit by bit with a spoon putting a little salt and cayenne on them with each bite. 😉
Nobody has mentioned storing eggs in lard. It keeps them fresh for a very long time. The good thing about storing them in lard is it is easy, keeps eggs from breaking, gives a source of far/butter for use with other items Just use a metal container and fill it to the top with fresh eggs. Then melt enough lard to fill the voids around the eggs and cover the top eggs. Do not heat the lard to hot just enough so it runs freely.
Eggs last several months that I have used when going to hunting camp and none were broken. Never tried to see just how long they will keep and still be good.
Maybe a person reading this can give an answer to how long they will last.
Hi, Edwaard. I wonder if it would also work with something like Crisco. By the sounds of it you’re just trying to keep the air from getting inside the eggs. I know that egg shells are porous. If I keep them in the fridge too long they don’t go bad but they dry out. At that point they’re…”unpleasant” to use. Eggs are very good for us. I don’t have problems with the cholesterol. I eat enough apples to help with the good cholesterol. Apparently apples are very good at controlling the bad cholesterol. And there’s something in eggs that’s very good for our eyes. An egg a day helps to keep the eye doctor away. 😉
I was wondering about using a can of crisco too when reading Edwaard’s comment. I want an egg that I can either bake with or scramble.
@Janet Lawrence I’m with you a 100% there, Janet. I know the subject of the article is “salted eggs” but I’m not even willing to try them. I’m at that age now when I know what I like and I stick to it. To me eggs are something you either boil or cook in a frying pan. Whether it’s sunnyside up or scrambled. Just a quick side note. If I remember when I make scrambled eggs I like to put a little butter in the pan. To me that gives them the best taste. If I do it right they turn out nice and fluffy and still a little moist. Timing is critical. Don’t know if you know this but one of my favourite recipes is sour eggs. I guess more correctly you would call them sweet and sour eggs. Fry them sunnyside up and then cover them with a sweet/sour sauce made with vinegar and sugar and mashed potatoes on the side and you have a great meal. Comfort food. 🙂
Our family used to use water glass to preserve eggs over winter as we buchered all the chickens late fall and in the spring got boxes of 100 chick’s from sears roebuck too replace 300 chick’s unsexxed butchered rosters first then hens .
Can you do this with store bought eggs or do you need fresh laid eggs?
Century eggs are prepared as a delicacy in some Asian cultures, they are not really a survival food. Probably make a good travel ration, if you were traveling rough. I saw a clip of Bear Grylls eating a raw Rhinoceros grub, he said it was the worst thing he ever tried, sounds like it would go well with a century egg.
Following the good example set by LCC I researched the Century egg, turns out the recipe in this article is not a century egg but more of a fermented egg.
” A recipe for creating century eggs starts with the infusion of 1.4 kg (3 lb) of tea in boiling water. To the tea, 1.4 kg (3 lb) of calcium oxide (3.2 kg or 7 lb, if done in winter), 4.1 kg (9 lb) of sea salt, and 3.2 kg (7 lb) of ash from burned oak is mixed into a smooth paste. Each egg is individually covered by hand, with gloves worn to protect the skin from chemical burns. It is then rolled in a mass of rice chaff, to keep the eggs from adhering to one another, before the eggs are placed in cloth-covered jars or tightly woven baskets. The mud slowly dries and hardens into a crust over several months. The eggs are then ready for consumption.” But I’m still not ready to consume one.
The Swedes also do something really strange with eggs, Judge, and they also call them something like thousand year old eggs or something like that. But they use some kind of black sauce and the eggs turn out looking like something from the bottom of a swamp but apparently taste really good. Was never brave enough to try them and haven’t thought about this for 40 years. Sorry I don’t know more about the details.
Sorry Judge. My bad. Memory is a funny thing. It wasn’t Swedish eggs. It was fermented herring and the Swedes call it Surströmming. One of THE smelliest things on the planet. No I haven’t tried it. Don’t think I will. I like keeping my food down. Give me PICKLED herring anytime. I have 8 jars of it on hand and because of supply chain shortages will now only open them on very special occasions. Herring pickled in vinegar and spices with onions thrown in just heavenly. Add some boiled potatoes, heavy cream or sour cream and some more raw onion rings and you have a meal fit for a king. If you want a good laugh there’s a video of two girls opening a can of it. They’re very brave. Original video link: https://www.youtube.com/watch?v=xQ0sTsQgDz4
This is a family in Colorado Springs opening and trying to eat a can of it. Too funny. After seeing this I don’t think I’ll try it any time soon. The Swedes are nuts!
Link: https://www.youtube.com/watch?v=e-qflm0APTk
Sorry judge. My bad. It wasn’t eggs with the Swedes. It was herring. The most god awful things the Swedes do with herring. It’s called Surströmming. They consider it a delicacy or they’re just the worst masochists. I tried to provide you with some utube inks but the post got deleted. I guess there are legal issues with providing utube links here. Anyways if you want you can look it up on utube yourself. You might just about pee yourself laughing. There was a family in Colorado that wanted to try it. Just getting the can open the smell was so bad that they were basically all upchucking. The man was brave enough to try a little bit. Big mistake. After that they had to throw the can away. The smell was THAT bad. Either the Swedes are very hardy or just plain crazy. I’ll try a lot of things and you might even persuade me to try something like limburger. But you’d have to get me half in the bag. When my ex and I visited Sweden to drop by her relatives they got me to try gorgonzola. And it was ripe and runny. Just looking at it almost made me want to throw it out the window. But I tried a little bit and was pleasantly surprised. Now one of my all time favourite cheeses. Just wish it wasn’t so darn expensive. I’m not paying 30 or 40 bucks per kilo for cheese. Don’t want it that bad.
This may just be a New England thing. I have never really inquired otherwise. But… If we take newly, laid eggs from the hens and leave the eggs all slimy and dirty, they last a LONG time. Don’t clean them or wipe them. Just leave the eggs like they were laid. We have eggs on the shelf that were laid in September. We can eat them in May. Not one of us have died from bad eggs so far. We have not gotten sick or anything. Come to think of it, we are the healthiest group around.
This is common among all people who raise eggs. Leave the bloom on the egg so the moisture inside doesn’t escape. Seals the egg the way waterglassing and waxing will.
MiMcheal:
Thanks for the info.?
Armin:
Well…it’s Zappa…. being stoned is practically a requirement. Haven’t listened to him for a long time.
I’ve had kielbasa before…tastes like hot dogs to me, which I like well enough. Haven’t had it pickled, though. I do like pickled pigs feet, and used to buy them years ago at my local K-MART before they got bought out and homogenized. They used to carry a lot of nice things that were hard to find in my area. (They’ve since closed, BTW.) Pigs feet have gotten ridiculously expensive in my area, though…guess it’s one of those things that are now considered a “luxury item”.
I think the fish that you saw the video about was “lutefisk”… I saw an episode of “Bizarre Foods” that featured it, and host Andrew Zimmern couldn’t stomach it either, although he’s known for happily chowing down on all manner of bugs, offal, and other weirdness. He said it was the texture of Vaseline with the flavor of rotted fish. I think I’ll pass.
@Miss Kitty I know I shouldn’t go so far off topic but what can I say, Miss Kitty, It’s me. 😉 The crazy Canuck talking with a person half French Canadian. 🙂 I don’t think even the best honey oil in the world would help me listen to Zappa. 😉 There’s just something about him I can’t stand. Perhaps his music is just too far advanced for me. Don’t know if you have Piller’s Polish sausage down there but if you manage to find it you’ll be pleasantly surprised. MUCH better than ANY hot dog. I’ve never had Polish sausage pickled either. I don’t know if there is such a thing. Maybe? But herring pickled in vinegar. Onions. Spices. What a wonderful delicacy. 🙂 🙂 :)!!! If you find it you GOTTA try it!
You lost me on the pickled pigs feet. Just thinking about it makes my stomach churn. Reminds me too much of head cheese. Another thing I won’t touch. Give me some good ol’ ox tail any day. I’d rather have that. I think we’ve discussed ox tail previously. Another thing that’s out of my reach because it’s gotten so expensive. I’d have to save my pennies for at least a couple of months to be able to afford that. I do so like it in barley soup in the winter though. Great comfort food. This period of inflation is insane. Just checked baked beans at my favourite neighbourhood store. Just went up another ten cents.
Lutefisk isn’t the same thing as Surströmming in any way shape or form. Lutefisk is more Norwegian and Finnish and absolutely delicious when compared with Surströmming which has got to be the most foul thing in the world. Definitely an acquired taste. I think they feed it to prisoners on death row just so that the prisoners willingly rush to their death. Just to get away from it. LOL! If you want a good laugh look up Surströmming on utube. The people can barely open the can without almost throwing up. Not for me. Take care of yourself, Miss Kitty. Stay safe. It’s going to get much worse in the US before it gets better. Prepare as best as you can. 🙂
To the website master: I’ve been a viewer on this website for years and enjoy many of the articles but I will not put up with the vulgar language and disrespect for others. If this continues I can go other places. I believe in free speech but I also believe applying intelligence to that speech.
@Robert Cavanaugh Thank you for that Robert. With you 100%. I’m also not a big fan of bad language. Has no place here. This page is supposed to be a safe place where like minded people can come together to discuss subjects of mutual interest to them. A little decorum and respect help to facilitate the discussion. If two people on this page have an issue where they feel it’s necessary to use foul language to personally attack each other then they should take it offline. In these trying times it’s more important for us to do our best to stick together rather than let the ruling elite pry us apart. Their objective has always been to divide and conquer. And now they’re getting VERY desperate. The darkness ALWAYS fears the light. We’re going to see some very strange things from them in the next little while. I think there’s more going on around us then we realize. In many ways what’s happening around us is a distraction to keep us from our true purpose. Prepare as best you can. Stay safe. 🙂
Armin: where have you been hiding? at least come out and say hey once in a while. It’s nice to know how it’s going. niio
I would try this just for curiosity sake to see what it would taste like 🙂
TQ for sharing nice recipe. This is salted egg and not century egg. Been buying from hypermarts/wet markets all the time. I am looking forward to try your recipe since I started growing my own chilli’s and ginger. 🙂
Here is how I pair salted egg in my cooking/dishes:
1. Soupy spinach with salted + century egg + gojiberry. No other seasoning needed. ICHIBAN!
2. Add to rice porridge (watery, not solid egg). Again, no seasoning needed.
3. Boil to hard solid egg. Slice in half with egg shell intact. As side dish for Teochew {Chinese) plain rice porridge (rice grain still visible). Scoop out eat. ICHIBAN!
4. Anchovies + peppermint soup. Just crack a salted egg (non-solid) over. No other seasoning needed.
KJ: According to friends from Asia century eggs are supposed to be healthy for you. niio
Not so sure bout healthy. Anything consumed in excess is never good. Residing in South East Asia, I consume both century & salted egg as delicacy and is often part of our dishes.
Now waiting for my solution to cool down before “bottling” up my eggs. First try using the author’s recipe. I halved the spices. Halfway dicing them, both my hands are burning hot from chilli / ginger. ??
KJ:
Food grade rubber gloves are a good investment if you cook with hot peppers a lot. Otoh, at least you won’t have to worry about arthritic or overuse pain in your hands for a day or two. ??????