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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Chinese eggs