Thousand-year-old Eggs (pidan) Recipe
An alkaline-fermented ethnic food with a dark greenish color, often mixed with tofu.
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Ingredients
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Eggs & brine
Serving (classic paired ingredients)
Method
Eggs & brine
Prepare curing mix
If using a ready-made quick alkaline curing mix (often sold for homemade century eggs), bring it to a thick, spreadable paste consistency by adding a few tablespoons of water if too dry. The mix typically contains wood ash, quicklime, salt and alkali salts. Use gloves and avoid inhaling dust.
Clean eggs
Gently wash the duck eggs with warm water and a little vinegar to remove surface dirt. Allow them to dry completely at room temperature (about 15–30 minutes).
Coat eggs
Using gloved hands, spread about 2–3 tablespoons of the alkaline curing paste evenly over each egg so every part of the shell is coated in a roughly 3–5 mm layer. Work quickly but carefully so the coating is uniform.
Pack with rice hulls
In a non-reactive container (glass, ceramic, or plastic), spread a 1-inch layer of rice hulls or clean sawdust. Place the coated eggs in a single layer on the hulls, then cover them completely with the remaining hulls so eggs are isolated and supported. This prevents cracking and keeps the paste in place.
Cure
Cover the container with a lid or plastic wrap. Store in a cool, dark place at 15–20°C (59–68°F). Cure for 4–6 weeks for a quick-style pidan; for a deeper flavor and firmer texture, cure 8–10 weeks. Check occasionally for cracked shells; discard any with compromised coatings.
Peel and chill
Carefully peel the shell. Rinse the peeled egg and pat dry. For best slicing texture, refrigerate peeled eggs for at least 2 hours to firm up the yolk.
Serving (classic paired ingredients)
Prepare tofu
Drain the silken tofu and place it on a serving plate or shallow bowl. If desired, cut into 8 equal cubes or leave as a single block.
Slice eggs
Slice each peeled thousand-year-old egg into 6–8 wedges (or into quarters for smaller eggs). The egg white will be translucent dark green/black and the yolk olive-green to gray and creamy.
Assemble
Arrange tofu on plate and top or surround with the sliced pidan. Drizzle the light soy sauce and sesame oil evenly over the eggs and tofu.