A beautiful mess, an acquired taste... Century egg or Pidan 皮蛋, also known as preserved egg, hundred-year egg, thousand-year egg, thousand-year-old egg, millennium egg, skin egg and black egg, is a Chinese preserved food product and delicacy made by preserving duck, chicken or quail eggs in a mixture of clay, ash, salt, quicklime, and rice hulls for several weeks to several months, depending on the method of processing. Through the process, the yolk becomes a dark green to grey color, with a creamy consistency and strong flavor due to the hydrogen sulfide and ammonia present, while the white becomes a dark brown, translucent jelly with a salty flavor. The transforming agent in the century egg is an alkaline salt, which gradually raises the pH of the egg to around 9–12, during the curing process. This chemical process breaks down some of the complex, flavorless proteins and fats, which produces a variety of smaller flavorful compounds. • Not many people like this but I LURVE these kind of eggs that smells like urine! Speaking of bukake! 😳 this is one of the side dishes served with cold tofu, sweet soy and chopped onions, at the Yong Kang sliced noodle restaurant we ate in Taipei... • #todayihad #todayihadintaipei #whatieat #centuryeggs #皮蛋豆腐 #皮蛋 #永康刀削麵 #taiwanesefood #eggporn #uglydelicious #foodoftheday #foodlover #culinaryjkt #foodhunter #foodporn #foodgasm #jktgo #foodstagram #foodtography #Jakartainfood #Ilovetoeat #makan #makansutra #makanIndonesia #jktfoodbang #foodblog #foodie #foodism #diningout #wisatakuliner (at 永康刀削麵)