How To Make Century Eggs At Home（No Lead, No Mud, No Bran）
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- Опубликовано: 5 окт 2024
- [Ingredients]
Water 1000g (4 Cup+⅙ Cup)
non-iodized sea salt 50g (3 Tbsp)
Sodium Hydroxide (Food Grade) 50g (3 Tbsp)
Tea 25g (½ Cup)
Fresh Duck Eggs 12
Steps to make century eggs:
1. Boil water, add tea leaves, let cool, and set aside;
2. Wash the duck eggs, soak for 15 minutes in water and clean with a scrub sponge. Remove the cracked eggs. Rinse and dry the eggs;
3. Drain the tea leaves and discard them. Add non-iodized sea salt and food grade sodium hydroxide to the cooled tea water, stir until combined;
4. Add the dried eggs to a PLASTIC container, press with a bag of sealed water. Add the sodium hydroxide solution and let the eggs be submerged. Cover with an airtight lid and date for your reference. Place in a temperature-stable place close to the floor, with no direct sunlight, such as in the cabinet. Do not move the container ever since. Wait for 1~2 weeks, the waiting time is closely related to your room temperature and size of eggs. The higher the temperature, the less time. The room temperature in the video is about 15C(60F), the medium-sized eggs are soaked for 14 days; To be precise, you’d better take out 1 egg and check the inside. The over-soaked eggs have a watery end, with a stronger alkaline smell. The egg white will be too soft if soaked not long enough.
5. When the egg white is set, the yolk is a little runny, they are good to be removed from the container; Seal in airtight plastic bags, vacuum bottles, or bags, or seal with wax for a few more days and the eggs are ready. Open the wrapping 3~5 days before you eat. The eggs are ready to eat, no need to be cooked. Best served with ginger vinegar sauce.
Safety tips for the use of sodium hydroxide:
1. Sodium hydroxide is a strong base, rubber gloves must be worn for operation, and goggles and masks are highly recommended;
2. Sodium hydroxide must be poured into the water, and not vice versa. Pour the water into the sodium hydroxide may cause the corrosive liquid to splash and cause danger;
3. All containers and tools that contact sodium hydroxide should be made of plastic. Glass, stainless steel, other metals, and wood will all react with sodium hydroxide to ruin your container;
4. The used sodium hydroxide solution can be diluted with water and discarded into the sewer.
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I have been doing this for years. for 1 lt water 50 g salt and 50 g caustic soda. Here in the tropics it is too warm to leave at room temp so I discovered that 13 day in the fridge makes beautiful golden eggs. I then wrap each in cling wrap for another 10 days or so. It works for me.
what about the taste? was it bitter? I live in Indonesia, which is tropical country. Ive never tasted century eggs before. Maybe you can describe it, because I am going to try this video :)
@@funkidz88 Here in Guadalajara, México ( 1,500 mts altitude) it is always a bit warm in spite of the altitude so I use the fridge. The taste seems to be a bit like aged French cheese which I think is absolutely delicious. I eat them with a bit of grated ginger and drops of soy sauce. When I have done it at room temperature I always had many failures.
@@paulgdlmx thank you so much. It will help
Hola!! Donde compras el hidróxido de sodio grado alimenticio?? 😄 y te salen negros o doraditos? Se ven increíbles y quiero intentarlo también!
@@funkidz88 Not at all bitter, very much like aged French cheese.
Very detailed instructions, will try later. However, I still believe century eggs are best tasted in congee or soup.
rice porridge with century eggs, ginger, and sesame oil is an incredible dish
this recipe is much harder than it looks on video. very sensitive to temperature and egg size. i highly recommend in the first try take some extra eggs to check one every day after initial week.
it is very important to not overdo them. (they are screwed easily)
Thank you for your video! I learned a lot. Do you mind answering a few questions? Is it possible to reuse the solution for the next batch of eggs? And after the egg is cured and sealed, how long can I store it unrefrigerated?
1. in this process Na+ ions from solution saturate eggs. so the solution gets exhausted. so no. you'd better to dilute it 3-4 times and flush in a toilet )) (safe)
2. bacterias really doesn't appreciate this recipe so eggs can be stored for 4-6 months in 16-20C temp and low humidity. but they can dry out.
(if you live in 30C 90% humidity zone - fridge is highly recommended for any food product)
I did as told in the video but didn't succeed. Solution ruptured the plastic container similar to the one shown in the video. Then I used glass container that one also broke. After that I used ceramic mug with closed lid. And sealed it so that air doesn't go in or out. After ten days I checked and nothing was left in it. No egg(no egg shell and no sign on egg like it was never there) no water no Sodium hydroxide crystals(as it can sit at the bottom).
🤣🤣
May be you used too much caustic soda.
Im sorry I don’t know why this is so funny 😅 Im sorry you lost your egg 😢
@@pawanyadavaps sounds more like they have a roomate who loves duck eggs
How magical 😂😂 that everything just disappeared. Now Im scared of getting the same results 😂
How do you storage ur after the wax? Just refrigerate it?
Is this good for health?
Yes, it's very good for health
Followed the instructions to
To every detail, the eggs are completely untouched by the chemicals. Fresh as new 13 days in. I will never try this again what Waste of money, effort, and time
Why only green tea can be used
You should be able to use black tea as well! But I believe the process/chemicals used for that version may be different.
How are you, thank you for keep us updated, i always watched your videos, please keep sharing new update, stay connected.
I just looked up if sodium hydroxide can damage glass and it can! That is so scary!
Only very strong hot solutions will harm glass. This weak cold solution will be fine.
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For the same amount of solution, can I add more eggs instead of 12? I wanted to make large batch for families and tripled the solution following the same ratio but it didn’t work. Maybe too strong? The egg yolks were formed but not the egg whites. Any help would be appreciated.
Yeah, I have used 2L solution for 35 eggs
May I know what are the alternatives for bee wax and paraffin wax ?
Kling wrap.
What is this good for? Do you really eat this?
Can i put it in fridge?
I used this formula, I put the eggs and liquid in a ziplock bag, squeezed out the air and put the bag in the fridge. I did this on 15 May. Today, 31 May - only 15 days -- I tried one. Absolutely perfect, golden, even better than the foto in the video. Perhaps a tiny bit less strong flavour than the room temp black eggs, but still excellent.
There’s no way you said foto😂
Can this be done with chicken eggs or does it have to be duck eggs?
Any egg
it can be any egg but here is a catch - recipe in video is for duck eggs.
basically all you do is saturating an egg with Na+ ions. that's all. so the process depends on egg size.
chicken eggs smaller than duck ones so they need less time in solution.
Do the eggwhite taste bitter? Mine taste bitter, is it fail or success?
Mine tastes bitter even when store brought. But that goes away when I boiled it like you’re boiling salted duck eggs. Idk what happens to the taste after boiling it but it goes away .
That’s wild 😮
Do I cook them ???
Same question
You don't cook them
They get cured Raw
You don't need to cook them.
比例？
IT IS NOT MENTION HOW MUCH WATER WE NEED TO USE, HOW MUCH QUANTITY OF SURFUR HYDROXIDE AND SALT.
Bro using google translate
@@shelliang8274 do you know how to make century egg? we tried that instruction but not works
Century eggs are black in colour & taste vile.
I don't believe this
What don't u believe this process had been around longer than uve been living?
@@seanwood5443 hey u should look up sarco and then look up mummies
I have been doing this for years with great success
So much work just to eat a egg... i prefer soft boiled eggs, they are packed with nutrients as opposed to those nasty ear wax eggs.
Try it, it's delicious
I think you’ll find you’ve probably not tried a decent enough preserved egg. A lot of the ones you can get at the store are cheaply made with chemicals that allow them to rapidly complete the preservation process but which will increase the iodine content so that they’re so stinky they are practically inedible. Contrary to what a lot of ppl out there are saying, a high quality preserved egg should actually taste very mild, a lot like normal eggs but just without that sickly sulphur smell you would get in a boiled egg. Like a lot of others, I actually prefer century eggs to regular eggs if they’re good quality. They have an odd smell, but that sulphur taste that eggs come with is totally gone!
It's a great way to preserve eggs for a long time
I don't see why it wouldn't exist
Cheese... so much work just to have some milk...
Don't like. don't eat. 🤷🏻♀️
rather this than a thai fermented embrio egg.....if you want gross watch that!
U mean balut? I dont care how it tastes, I wont eat something where I can see a little duck embrio, with sometimes containes little feaders and semi solid bones