The Strangest Egg Dishes from Around the World

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Century Eggs

Century Eggs—also known as thousand-year eggs or millennium eggs—are a famous delicacy in Chinese cuisine. The name is misleading: these eggs aren’t actually 100 years old. Instead, they’re traditionally preserved for several weeks or months in an alkaline mixture, which transforms the egg white into a dark amber, jelly-like texture and the yolk into a creamy dark green or even black. The flavor? Intense, with a hint of ammonia, but for fans it’s absolutely one of a kind.

Even in China, they’re rarely homemade anymore because the process is time-consuming. Most people buy them ready-to-eat.

One of the most popular ways to enjoy Century Eggs is Pi Dan Dou Fu—a chilled dish of silken tofu topped with sliced century eggs. It’s the perfect light appetizer for hot days or a savory snack with rice or beer. And the best part? No cooking required!

Ingredients (serves 2):

• 1 package silken tofu (10–14 oz, plain/unseasoned)
• 2 century eggs (cooked and peeled)
• 1 scallion, thinly sliced
• 1 tablespoon light soy sauce
• 1 teaspoon sesame oil
• 1/2 tsp rice vinegar
• 1 small garlic clove (minced or grated)
• Chili flakes or fresh red chili, to taste
• Toasted sesame seeds, for garnish
  

Instructions:

1. Carefully remove the silken tofu from its package and place it on a plate or shallow bowl. Pat gently with a paper towel to remove excess water, if desired.
2. You can leave the tofu whole for a minimalist presentation or cut it into 4 pieces for easier serving.
3. Peel the century eggs and slice them into quarters or thin wedges.
4. Arrange the egg slices evenly over the tofu.
5. Sprinkle the sliced scallions over the top.
6. In a small bowl, mix the soy sauce, sesame oil, rice vinegar, and garlic. Taste and adjust seasoning as needed.
7. Pour the sauce evenly over the tofu and eggs. Finish with a sprinkle of chili flakes and toasted sesame seeds.