Century Eggs: Final Update



Pretty wild huh?!


It actually turned out better than I was expecting. I served this one up on Chicken Congee (rice porridge) and I genuinely thoroughly enjoyed it. As expected, the taste was just more intense and rich.


You can see in the picture below, it is still far from perfect - the usually white part of the egg is jelly-ish but not quite firm enough that the shell came away easily. A couple of other eggs were still liquid and spilled everywhere when I cracked into them. I have a handful left so I plan to give them another month and then check on their progress..




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