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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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DAVID A. BENDER. "eggs, Chinese." A Dictionary of Food and Nutrition. 2005. Encyclopedia.com. 31 May. 2012 <http://www.encyclopedia.com>. DAVID A. BENDER. "eggs, Chinese." A Dictionary of Food and Nutrition. 2005. Encyclopedia.com. (May 31, 2012). http://www.encyclopedia.com/doc/1O39-eggsChinese.html DAVID A. BENDER. "eggs, Chinese." A Dictionary of Food and Nutrition. 2005. Retrieved May 31, 2012 from Encyclopedia.com: http://www.encyclopedia.com/doc/1O39-eggsChinese.html |
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Chinese eggs
Chinese eggs See eggs, Chinese.
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Cite this article
DAVID A. BENDER. "Chinese eggs." A Dictionary of Food and Nutrition. 2005. Encyclopedia.com. 31 May. 2012 <http://www.encyclopedia.com>. DAVID A. BENDER. "Chinese eggs." A Dictionary of Food and Nutrition. 2005. Encyclopedia.com. (May 31, 2012). http://www.encyclopedia.com/doc/1O39-Chineseeggs.html DAVID A. BENDER. "Chinese eggs." A Dictionary of Food and Nutrition. 2005. Retrieved May 31, 2012 from Encyclopedia.com: http://www.encyclopedia.com/doc/1O39-Chineseeggs.html |
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