Century eggs, also known as preserved eggs, might have a name that suggests they undergo a century-long aging process, but that’s not the case. These eggs are preserved for several weeks to a few months using a mixture of clay, ash, salt, quicklime, and rice straw. The result is a remarkable transformation: translucent, amber-hued egg whites and creamy yolks with a greenish-gray tinge. Century eggs possess a complex flavor profile with hints of saltiness, umami, and a subtle ammonia note, which surprisingly enhances their overall texture. The magic of Century Egg with Tofu unfolds when these two vastly different elements come together. The rich and savory century eggs harmonize with the soft tofu. The dish is adorned with finely chopped scallions, lightly drizzled with light soy sauce for a subtle saltiness, and then a touch of sesame oil, adding depth and layers of flavor to the dish.
Ingredients
- Sauce:
Instructions
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Start by gently cracking the century eggs. You can do this by tapping the eggs with the back of a spoon to create small cracks all over the surface. This makes it easier to peel. Carefully remove the shell and rinse the eggs under cold water. You will be left with translucent, jelly-like egg whites and a creamy yolk. Slice the century eggs into small cubes.
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Drain the tofu, then gently place it on a plate. Slice it horizontally into thin pieces, approximately 1/4-inch (0.6 cm) thick.
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Combine all the sauce ingredients in a small bowl.
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Arrange the century egg and tofu on a serving plate. Sprinkle the scallions and garlic over the century eggs and tofu. Lightly drizzle the sauce over the century eggs and tofu.
