Century egg

I remember my grandpa cutting these almost translucent century eggs using a piece of string. Why a piece of string? Because the centre is thick and sticky, a knife would not make a clean cut. Anyway, we used to have it chopped up and arranged nicely on a plate, with a little soy sauce; or chopped up finely, mixed with fresh tofu and a drizzle of chilli oil.

Hang on, you know these are real eggs right? Even though they look toxic, they are not laid by genetically supercharged hens or ducks. Much like durian, they may smell foul (ok, much less foul) but they taste great and add a distinct flavour to dishes. One of which is congee, made with lean pork.

Century egg and pork congee


  • 3 century eggs (from Chinese grocery stores), roughly chopped
  • 200 – 300 grams lean pork, cut into small pieces or strips
  • 2 cups jasmine rice or 2.5 cups broken rice
  • chicken stock
  • salt and white pepper to taste
  • sliced ginger and green shallots to serve


Wash rice. Add 3 cups of water and 3 cups chicken stock to the rice and cook in a rice cooker or the stove top. When the rice boils, add in the pork and century eggs. When the congee is done, add salt and white pepper and season to your taste. I prefer lots of white pepper (do not use black pepper ever!) Serve with finely sliced ginger and green shallots.


One Response to Century egg

  1. jennifer says:

    I love congee! Love century egg too, but haven’t ate it in so long. The chemical process of preserving these eggs worry me.

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