Photograph of the finished Century egg

China · Trứng bắc thảo trộn gừng giấm

Century egg

20 min Hands-on time
EasyDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Century eggs Century eggs 8
  • Photograph of Ginger Ginger 48 g
  • Photograph of Zhenjiang Black Vinegar Zhenjiang Black Vinegar 80 ml
  • Photograph of Soy sauce Soy sauce 60 ml
  • Photograph of Sesame oil Sesame oil 32 ml
  • Photograph of Spring onion Spring onion 80 g
  • Photograph of Chilli Chilli 4
  • Photograph of Sugar Sugar 12 g

Method

  1. 1 Peel the preserved eggs, rinse them quickly under cold water, and pat them dry.
  2. 2 Dip the knife in cold water before each slice; this prevents the egg yolk from sticking to the blade.
  3. 3 Cut each fruit into six segments and arrange them in a fan-like pattern on a plate.
  4. 4 Finely chop the ginger and mix it with black vinegar, soy sauce, sugar, and sesame oil; ginger and vinegar are a perfect combination to neutralize the characteristic alkaline odor of preserved eggs.
  5. 5 Pour the sauce over the eggs, sprinkle with chopped scallions and chili peppers, and let it sit for 5 minutes to absorb the flavors.
Start cooking