Century eggs are an old way to preserve eggs. It still has its popularity today due to its special texture and taste. By adding zinc oxide, we control the quantities and rate of sodium hydroxide into the eggs. This makes the recipe an easy one.

[Ingredients]
Quail Eggs 24
Water 335g
Pu’er Tea 1.5g
Coarse Salt 18g
Sodium Hydroxide (Food Grade) 14g
Zinc Oxide (Food Grade) 0.8g

Soak quail eggs for 12 days; rinse and dry; seal in a dark and cool place for at least 30 days

Chicken / Duck Eggs 8
Water 502g
Pu’er Tea 2.5g
Coarse Salt 27g
Sodium Hydroxide (Food Grade) 21g
Zinc Oxide (Food Grade) 1.2g

Soak chicken/ duck eggs for 14 days; rinse and dry; seal in a dark and cool place for at least 30 days

Century Eggs Tofu:
Soft Tofu 300g
Century Eggs 15g
Wasabi 2g
Chinkiang Vinegar 5g
Sugar 3g
Soy Sauce 10g
Sesame Oil 3g
Scallion 5g
Red Chili 3g
Hot Oil 15g

century eggs, 松花蛋皮蛋