Century Egg (Pidan)
A traditional Chinese egg that, despite its name, is actually fermented for a few weeks to a few months in a clay-lime-ash mixture. Fermentation turns the white into a dark jelly and the yolk into a creamy dark green.
What Is Century Egg (Pidan)?
Century egg (called “pidan” in Chinese and “century egg” in English), despite its name, is not aged for hundreds of years. It is a traditional Chinese egg prepared by coating it in an alkaline mixture of clay, ash, lime, and salt and letting it sit, usually for a few weeks to a few months. It can be made with chicken or duck eggs.
This natural fermentation process changes the egg’s chemistry: the white becomes dark brown and translucent with a jelly-like texture, while the yolk turns creamy and dark green and develops an intense, pungent aroma. The process itself is not toxic and is a traditional processing method; however, because additives such as lead oxide have been used in some production, buy century eggs only from reliable, regulated sources.
Century Egg Nutrition
One hundred grams of century egg contains about 171 kcal and is high in protein; its sodium content is also high because of the salt used in processing. Values are approximate.
How Should Century Egg Be Eaten?
Century egg can be part of a balanced diet as a high-protein food; it is generally eaten in small slices as an accompaniment rather than in large portions on its own.
This information is general; century egg is a food, not a substitute for medical treatment.
How to Choose Century Egg
A good century egg has an intact shell (and clay coating, if present); once peeled, the white should be a dark, translucent jelly and should not have an excessively sharp, ammonia-like odor. Avoid eggs with cracked shells or an excessively sharp, rotten smell.
- The shell and clay coating should be intact
- Once peeled, the white should be a dark, translucent jelly
- The smell should be noticeable but not excessively sharp or rotten
How to Store Century Egg
Century eggs in their shells can be stored in the refrigerator for 2–3 weeks; after peeling, they should be consumed the same day.
How to Use Century Egg in the Kitchen
Century egg is most often sliced and served over rice porridge (congee), as a simple appetizer with soy sauce and ginger, or in some Chinese salads; its sharp, deep flavor is balanced by the other ingredients.
Has Century Egg Spoiled?
No; the changes in color and texture result from a controlled, traditional fermentation process, not spoilage. Properly produced century egg is a product that can be consumed safely.
Frequently Asked Questions
Is century egg really aged for 100 years?
No; the name is figurative. The actual processing time ranges from a few weeks to a few months, and the product’s dark color and intense aroma make it seem as if it has been aged for a very long time.
Is century egg eaten raw?
The fermentation process makes the egg safe and edible, though it is not technically “cooked”; no additional cooking is needed, and it is sliced and eaten as is.
Can you find century egg in Türkiye?
It is not widely available; it may be found in Asian markets that sell Chinese products.