Flower-skinned preserved eggs

Flower-skinned preserved eggs

　　Flower-skinned preserved eggs, also known as preserved eggs, Bian eggs, or ash-wrapped eggs (a vivid name since they’re coated in ash during production!), have a smooth, delicate texture and distinctive flavor, color, and aroma. As a traditional Chinese delicacy, they are beloved by domestic consumers and enjoy international acclaim.

　　After undergoing special processing, the preserved eggs turn jet black and glossy, adorned with white patterns. A whiff of them reveals a unique, fragrant aroma.

　　Over time, flower-skinned preserved eggs and salted duck eggs have become China’s most favored flavored eggs, and a custom has gradually formed of eating both during the Dragon Boat Festival. Come festival time, in addition to traditional zongzi, salted duck eggs and flower-skinned preserved eggs also make popular gifts for family and friends.

　　Flower-skinned preserved eggs are not only a delicious dish but also offer certain medicinal benefits. Wang Shixiong wrote in his "Sui Xi Ju Dietetic Spectrum": “Preserved eggs taste pungent, astringent, sweet, and salty. They can purge heat, sober up the mind, clear large intestine fire, treat diarrhea, and both disperse and consolidate.” Traditional Chinese medicine believes that preserved eggs are cooling in nature and can help treat eye pain, toothache, high blood pressure, tinnitus, dizziness, and other conditions.

　　The traditional method of making flower-skinned preserved eggs almost always involves the Chinese herb litharge, but the lead content in these eggs has been a cause for concern. Nowadays, methods for producing lead-free preserved eggs have been developed, so enthusiasts need not worry about lead poisoning.