Pidan Recipe

Prepare brine

In a nonreactive pot, bring 2 liters of water to a simmer. Stir in the salt until dissolved. Remove from heat and allow to cool to warm (about 40–50°C).

Make alkaline curing mixture

In a heatproof bowl, combine the sodium carbonate and calcium hydroxide. Slowly whisk 200–300 ml of the warm salted water into the powders to form a smooth paste. Once evenly combined, gradually thin the paste with additional warm brine until it becomes a pourable, opaque alkaline solution (consistency like thin cream). Let the mixture stand until warm (not hot).

Add color/tannin (optional)

If using tea for subtle color and tannins, steep 3 tablespoons of black tea in 200 ml hot water for 5–8 minutes, strain and cool, then mix into the alkaline brine. This step is optional but gives the characteristic dark mottling on the egg white.

Cure eggs

Place the eggs (clean but unwashed of their natural bloom is fine) in a nonreactive container that will hold them in a single layer or slightly overlapping. Pour the alkaline brine over the eggs until completely submerged. If using rice husks or sawdust, pack a layer (about 2–3 cm) in the bottom, set eggs on top, then pour brine and top with more husks to insulate. Weigh eggs down if necessary so they remain submerged.

Fermentation period

Cover the container and store at a stable, cool room temperature (15–22°C). Allow eggs to cure for 3–5 weeks. Check after 3 weeks by cracking one egg: the white should be jelly-like to translucent brown/green and the yolk should be creamy, slightly darkened, with an ammonia-like but pleasant savory aroma. If not ready, return to cure and check again weekly up to 6 weeks. Discard any eggs with off-smells, excessive sliminess, or mold.

Rinse and age

When eggs reach desired texture, remove from brine and rinse under running water to remove residue. Gently wipe off any husk or sawdust. Pat dry and optionally dry-age in the refrigerator in a covered container for 1–3 days to allow flavors to stabilize.

Storage

Store finished pidan in the refrigerator for up to 2 months. For longer storage, keep immersed in fresh, lightly salted water (about 5% salt) or vacuum-sealed.

Prepare tofu: gently cut 250 g silken tofu into serving-sized blocks or spoon into bowls.

Peel and slice: carefully crack and peel 2–4 pidan (depending on serving size). Slice each egg into quarters or thin wedges. The preserved white will be jelly-like/gelatinous and darkened; the yolk should be creamy.

Assemble: arrange tofu on a plate or in small bowls. Lay pidan slices over or beside the tofu.

Season: drizzle 2 tablespoons light soy sauce and 1 teaspoon sesame oil over the tofu and pidan. Add 1 tablespoon chopped scallion and 1 teaspoon chili oil or fresh sliced chili if desired.

Serve: eat chilled or at cool room temperature as a savory side or appetizer. Mix a bit of the pidan yolk into the tofu for a rich, umami sauce.