Century Eggs

Century egg, also known as thousand-year egg or pidan, is a type of preserved egg that is a Chinese delicacy. Unlike the name suggests the eggs are not hundreds of years old but rather only a few months old. Traditionally they were made by coating chicken or duck eggs in clay but nowadays the eggs are preserved with an alkaline mixture of salt, tea, lime, and wood ash. The preservation process results in the most peculiar metamorphosis. The shell looks speckled and aged making the egg seem like it's been buried for hundreds of years. The white becomes an amber colored jelly-like substance occasionally decorated with patterns that resemble snowflakes or pine tree branches. The yolk transforms into a grayish jade, creamy center. For the most part the white is tasteless but provides a springy texture to the soft yolk that takes on a pungent, savory, earthy, almost cheese-like flavor.

Century eggs are definitely an acquired taste. When I was young, my sensitive palate did not like the strong flavors of the egg yolk, which some would say is the best part, so I only ate the white. Now that I’m older, I love the yolk as well. Since century eggs are a delicacy, they are served in small quantities as an appetizer course. These eggs are also added to rice congee for century egg congee, a very popular breakfast dish. A Shanghainese dish, century egg tofu, combines the eggs with silken tofu.

Because the eggs give off an ammonia smell there is a myth that once upon a time, horse urine was used in making these eggs. However this is just a myth because horse urine is actually a bit acidic whereas you need an alkaline substance for the preservation. Sometimes lead oxide, an extremely dangerous neurotoxin, is used to speed up the preserving process. When buying these eggs, look for packages that clearly state no lead oxide. If the eggs have no clear statement, to err on the side of caution, avoid the eggs from China entirely. The eggs should be refrigerated and can be kept for a month. However, I have kept these eggs for several months in the fridge with no ill effects.

Recipes:
Century Egg Congee
Century Egg Tofu

Trader Joe's White Truffle Oil

Steven and I have always wondered what truffle tastes like. Does it have a unique taste or can it be compared to something else; is it absolutely spectacular? Why is it so prized and sought after? Will we like it? Recently I discovered that Trader Joe's sells both white and black truffle oil and at $9 a bottle this is a steal! It is a seasonal item so I was very happy to find that my local Trader Joe's had it in stock. I debated if I should buy both bottles or just one, if one bottle then which kind? I did not know much about truffles but I settled on a bottle of white truffle oil because I thought it was milder and would have more diverse applications (I later found out this is not necessarily the case).

Truffle oil is a good quality olive oil infused with the aroma of truffles. Truffles are a type of fungus that live in harmony with oak trees, and other deciduous trees, buried underneath the soil. They can sell for up to $2000 per pound! Apparently, truffles emit a scent very similar to the male pig sex hormone, which explains why female pigs were used to find these prized morsels (nowadays they use dogs because pigs often ate the truffle). Truffles and truffle oil are very pungent and pack quite the punch so a little goes a long way (a dish can be easily ruined by using too much truffle); it can be used on pasta, salad, risotto, foie gras, poultry, eggs, potatoes, etc.

Truffle oil should be stored in a dark cool place and used within 3 to 4 months. I can't see myself using the entire bottle in such a short amount of time so after opening, I closed it tightly, wrapped some plastic wrap around the top, and placed it in the fridge. It might turn cloudy after a while but that will dissipate when it warms up to room temp (in a dark place).

The truffle flavor is very hard to describe; to me it is unlike anything I have ever tasted and has a taste of its own. It didn't remind me of walnuts or mushrooms, like others have suggested. Honestly it was a bit... strange at first but the flavor grew on me. It imparts so much depth and body to whatever food it mingles with but it's not something I would use regularly.