Pei Dan (Century Eggs) and Pork Rib Congee

Look how pretty these century eggs are!!!. Cenutry eggs are traditionally made my preserving eggs in a mixture of clay, ash, salt, lime and rice straw for up to a few months. This method of preserving the eggs turns the yolk into a dark green/greyish/black colour and turns the egg white into a dark brown transparent like jelly. The yolk smells of sulphur and ammonia, whereas the white doesn't taste of anything. I'm not sure how the pretty pretty patterns are formed though.

I'm ashamed to say that this was the first time that I have ever tried century eggs. I was a bit aprehensive at first because when I removed the shell when the eggs were still warm, they REEKED of ammonia which was really disgusting. But once the eggs had cooled down, the smell wasn't too strong.

As the Hunnyy hasn't been feeling well, I made some congee using some pork ribs that had been marinated in a mixture of garlic and black beans. I stired through some chopped century eggs when the congee was ready to serve.