Author Topic: Century eggs  (Read 2320 times)

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Offline Leonidas

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Century eggs
« on: September 14, 2018, 04:28:05 pm »
I‘m living in China and they sell everywhere „Century Eggs“ which are duck eggs, covered whth soil, salt and rice hulls. They are left to “ripen” for a few weeks before being sold. Do you know if they are truly fermented or just cured, the difference being fermented = many bacteria and enzymes, cured = less water and maybe changed chemical composition. Maybe it’s a combination of both. I can’t speak Chinese (yet) so I can’t ask anyone here. Maybe one of you know more about this. Thanks!


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