Crystal Century Egg
A modern R&D take on traditional century eggs aimed at achieving a translucent, crystal-clear appearance. By carefully adjusting the curing time, the egg whites develop a delicate jelly texture without darkening to deep black.
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🍳 Cooking Flow
Coat raw eggs in fermentation clay paste → Cure in a controlled cool environment → Rinse off the clay coating on a test egg → Peel and check the translucency and set → Extend fermentation time as needed
Cooking Steps
Brief Cooking Order
Coat raw eggs in fermentation clay paste → Cure in a controlled cool environment → Rinse off the clay coating on a test egg → Peel and check the translucency and set → Extend fermentation time as needed
Introduction
A modern R&D take on traditional century eggs aimed at achieving a translucent, crystal-clear appearance. By carefully adjusting the curing time, the egg whites develop a delicate jelly texture without darkening to deep black.
Step 1
Coat the raw eggs evenly in the curing clay and ash fermentation paste and store them in sealed bags.
Step 2
Allow the eggs to ferment in a temperature-controlled environment for a regulated curing duration.
Step 3
Remove a test egg from the bag and wash off the exterior clay and ash paste under cold running water.
Step 4
Carefully crack and peel the shell to inspect the clarity, firmness, and jelly formation of the egg.
Step 5
If the interior is still slightly too liquid, return the remaining batch to ferment for a couple more weeks.
Ingredients List
Important Notes
Fermenting the eggs for a shorter duration prevents the exterior from oxidizing and turning fully black.
Checking a sample egg periodically helps determine whether the egg whites have transformed into the ideal clear jelly consistency.
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