Eggs Fermentation

Egg fermentation and preservation includes century eggs, pickled eggs, and salt-cured yolks.

Overview

While less common than other categories, fermented and preserved eggs appear across Asian cuisines. These techniques transform egg texture and flavor through alkaline or salt-based processes, creating unique ingredients.

History

Century eggs (pidan) originated in China during the Ming Dynasty. Salt-cured egg yolks have ancient roots in Chinese cuisine. Pickled eggs became popular in British pubs and American bars as preserved snacks.

Key Benefits

  • Extended egg preservation
  • Unique flavor development
  • Concentrated egg yolk uses
  • Traditional delicacies

Tips

Century eggs require alkaline clay coating and weeks of curing. Salt-cured yolks are simpler - bury yolks in salt/sugar mixture for a week, then dry.

Equipment

  • Glass or ceramic containers
  • Coarse salt and sugar for curing
  • Clay and rice hulls for century eggs
  • Cheesecloth for wrapping
  • Drying rack or dehydrator
  • Airtight storage containers

Recommended for Beginners

  • Salt-cured egg yolks – Simple and impressive
  • Pickled eggs – Traditional pub-style preservation
  • Soy-marinated eggs – Quick umami-packed eggs
  • Fermented egg whites – For cocktails and baking

Safety Considerations

  • Use fresh, high-quality eggs
  • Follow alkaline curing times precisely for century eggs
  • Refrigerate pickled eggs
  • Discard any eggs with off odors or unusual appearance

Eggs Ferments (2)