Songhua century egg

Songhua century egg

　　　Also known as century egg, Bian egg, or ash-packed egg (so called because during preparation it is coated in a layer of ash — a very fitting name!), it has a smooth, delicate texture and unique color, aroma, and flavor. It is a traditional Chinese flavored egg product, beloved not only by domestic consumers but also renowned in international markets. After being processed in a special way, the century egg becomes jet-black and glossy, with white marbling patterns on the surface, and emits a distinctive fragrant aroma.

　　Over time, century eggs and salted duck eggs have become two of the most popular flavored eggs in China, and the custom of eating both during the Dragon Boat Festival has gradually emerged. Each year during the festival, in addition to traditional zongzi, salted duck eggs and century eggs have also become popular gifts for family and friends.

　　Century eggs are not only a delicious dish but also possess certain medicinal properties. Wang Shixiong’s “Sui Xi Ju Dietetic Spectrum” states: “Century eggs are acrid, astringent, sweet, and salty in taste, and can clear heat, relieve intoxication, purge large intestine fire, treat diarrhea, and have both dispersing and consolidating effects.” Traditional Chinese medicine believes that century eggs have a cooling nature and can help treat ailments such as eye pain, toothache, high blood pressure, tinnitus, and dizziness.

　　Traditional methods of making century eggs almost always involve the use of the traditional Chinese medicine litharge (lead oxide), but the lead content in these eggs is alarming. Nowadays, lead-free century egg production methods have been developed, so those who love century eggs no longer need to worry about lead poisoning.