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eggs, Chinese

eggs, Chinese Known as pidan, houeidan, and dsaoudan, depending on variations in the method of preparation. Prepared by covering fresh duck eggs with a mixture of caustic soda, burnt straw ash, and slaked lime, then storing for several months (they are sometimes referred to as ‘hundred year old eggs’). The white and yolk coagulate and become discoloured, with partial decomposition of the protein and phospholipids.

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"eggs, Chinese." A Dictionary of Food and Nutrition. . Encyclopedia.com. 17 Aug. 2017 <http://www.encyclopedia.com>.

"eggs, Chinese." A Dictionary of Food and Nutrition. . Encyclopedia.com. (August 17, 2017). http://www.encyclopedia.com/education/dictionaries-thesauruses-pictures-and-press-releases/eggs-chinese

"eggs, Chinese." A Dictionary of Food and Nutrition. . Retrieved August 17, 2017 from Encyclopedia.com: http://www.encyclopedia.com/education/dictionaries-thesauruses-pictures-and-press-releases/eggs-chinese

Chinese eggs

Chinese eggs See eggs, Chinese.

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"Chinese eggs." A Dictionary of Food and Nutrition. . Encyclopedia.com. 17 Aug. 2017 <http://www.encyclopedia.com>.

"Chinese eggs." A Dictionary of Food and Nutrition. . Encyclopedia.com. (August 17, 2017). http://www.encyclopedia.com/education/dictionaries-thesauruses-pictures-and-press-releases/chinese-eggs

"Chinese eggs." A Dictionary of Food and Nutrition. . Retrieved August 17, 2017 from Encyclopedia.com: http://www.encyclopedia.com/education/dictionaries-thesauruses-pictures-and-press-releases/chinese-eggs