{"id":2260,"date":"2025-07-16T09:00:06","date_gmt":"2025-07-16T00:00:06","guid":{"rendered":"https:\/\/goodie-foodie.com\/en\/?p=2260"},"modified":"2025-07-12T18:43:39","modified_gmt":"2025-07-12T09:43:39","slug":"how-to-peel-and-eat-century-egg-22027","status":"publish","type":"post","link":"https:\/\/goodie-foodie.com\/en\/how-to-peel-and-eat-century-egg-22027\/","title":{"rendered":"How to Peel and Enjoy Century Eggs Like a Pro"},"content":{"rendered":"

Washing Off the Rice Husk<\/h2>\r\n
\"Before<\/div>\r\n

Century eggs are made by coating duck eggs with a clay mixture containing charcoal and then wrapping them in rice husks to age in a jar. This is what they look like before peeling\u2014just like a bird\u2019s nest!<\/p>\r\n

\"Washing<\/div>\r\n

First, rinse the eggs under water to wash off the clay and rice husks stuck to the shell.<\/p>\r\n

Peeling the Shell<\/h2>\r\n
\"Peeling<\/div>\r\n

Now, go ahead and peel off the shell.<\/p>\r\n

\"Peeled<\/div>\r\n

It peels off smoothly, just like a boiled egg.<\/p>\r\n

Cutting into Bite-Sized Pieces<\/h2>\r\n
\"Cut\"Using<\/div>\r\n

Next, cut the egg into bite-sized pieces. This time, we asked the restaurant staff to use a deba knife. This technique requires professional skill, as regular kitchen knives can make a mess. Just like cutting boiled eggs neatly, using sewing thread is also a great tip!<\/p>\r\n

\"Eight<\/div>\r\n

About eight pieces per egg is ideal!<\/p>\r\n

Seasoning<\/h2>\r\n
\"Top<\/div>\r\n

Season it however you like, and it\u2019s ready to eat! At “Ichimi Reirei,” they top it with vinegar soy sauce, chili oil, and shredded white scallions.
\r\nCentury eggs are delicious as-is, but they\u2019re often served in rice porridge or soup at restaurants. Since the taste is still very much that of an egg, they also go great with rice or in fried rice dishes.<\/p>\r\n

Century eggs are easy to find at supermarkets, so give them a try and enjoy cooking with them at home!<\/p>\r\n\n

\n \n
Read Next<\/div>\n
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Xiaolongbao : The Right Way to Eat Soup Dumplings<\/div>\n
\n

Xiaolongbao : The Right Way to Eat Soup Dumplings <\/p><\/div>\n

Xiaolongbao is a beloved dim sum dish known for its chewy wrapper and the juicy broth that bursts out with every bite. But when it\u2019s freshly steamed and piping hot, many people have probably found themselves thinking, \u201cIt\u2019s way too hot to eat!\u201d\r\nThis time, we visited Gyoza Hyakuchin Ichimi Ringring to learn the best techniques for enjoying xiaolongbao while it\u2019s still hot\u2014without burning your mouth!<\/p><\/div>\n <\/div>\n <\/div>\n

<\/div>\n <\/a>\n<\/div>","protected":false},"excerpt":{"rendered":"

Century eggs, the black preserved delicacy originating from China, have a surprisingly accidental origin. It is said that during the early Ming Dynasty, a Chinese man happened to leave a duck egg buried in ash. When he found it later, it had undergone a transformation \u2014 and thus, the century egg was born.<\/p>\n

With its translucent black exterior and grayish interior, the appearance of a century egg can seem a little mysterious, even intimidating. And when you buy them still covered in rice husks, many people have no idea how to prepare or eat them.<\/p>\n

So for those who aren’t familiar, this article will walk you through how to properly enjoy a century egg!<\/p>\n","protected":false},"author":18,"featured_media":2263,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[1],"tags":[55],"class_list":["post-2260","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-slug_articles","tag-how"],"acf":[],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/goodie-foodie.com\/en\/wp-json\/wp\/v2\/posts\/2260","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/goodie-foodie.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/goodie-foodie.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/goodie-foodie.com\/en\/wp-json\/wp\/v2\/users\/18"}],"replies":[{"embeddable":true,"href":"https:\/\/goodie-foodie.com\/en\/wp-json\/wp\/v2\/comments?post=2260"}],"version-history":[{"count":4,"href":"https:\/\/goodie-foodie.com\/en\/wp-json\/wp\/v2\/posts\/2260\/revisions"}],"predecessor-version":[{"id":2342,"href":"https:\/\/goodie-foodie.com\/en\/wp-json\/wp\/v2\/posts\/2260\/revisions\/2342"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/goodie-foodie.com\/en\/wp-json\/wp\/v2\/media\/2263"}],"wp:attachment":[{"href":"https:\/\/goodie-foodie.com\/en\/wp-json\/wp\/v2\/media?parent=2260"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/goodie-foodie.com\/en\/wp-json\/wp\/v2\/categories?post=2260"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/goodie-foodie.com\/en\/wp-json\/wp\/v2\/tags?post=2260"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}