📝 About This Recipe
A cornerstone of Cantonese dim sum and home cooking, Century Eggs (Pidan) are a culinary marvel of transformation, featuring a translucent amber 'white' and a creamy, slate-grey yolk. This recipe elevates the preserved eggs through a delicate balance of sharp black vinegar, spicy ginger, and aromatic toasted sesame oil. It is an exquisite play of textures and umami-rich flavors that challenges and delights the modern palate.
🥗 Ingredients
The Eggs
- 4 pieces Century Eggs (Pidan) (high quality, duck egg variety preferred)
The Signature Vinaigrette
- 3 tablespoons Chinkiang Black Vinegar (aged Chinese vinegar)
- 1 tablespoon Light Soy Sauce (premium brew)
- 1 teaspoon Toasted Sesame Oil (pure and fragrant)
- 1/2 teaspoon Granulated Sugar (to balance the acidity)
- 1 inch piece Fresh Ginger (peeled and finely minced)
- 2 cloves Garlic (pressed or finely grated)
- 1-2 teaspoons Chili Oil with Flakes (adjust to heat preference)
Garnish and Texture
- 1 block Silken Tofu (approx 300g, chilled and drained)
- 1/4 cup Coriander (Cilantro) (freshly chopped)
- 2 stalks Scallions (thinly sliced on a bias)
- 1 teaspoon Toasted Sesame Seeds (for crunch)
- 1 tablespoon Pickled Ginger (optional, thinly sliced)
👨🍳 Instructions
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1
Begin by carefully removing the clay and husk coating from the Century eggs if they are traditional style; otherwise, peel the shells gently as you would a hard-boiled egg. The 'white' will be a delicate, jelly-like dark brown.
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2
Rinse the peeled eggs under cold water to remove any lingering shell fragments or residue, then pat them completely dry with a paper towel.
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3
To achieve clean slices without the creamy yolk sticking, wipe a sharp knife with a damp cloth or a drop of sesame oil. Cut each egg into 4 or 6 longitudinal wedges.
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4
Carefully remove the silken tofu from its packaging and drain any excess water. Place the block on a serving platter and cut it into 1-inch cubes or thin rectangular slices.
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5
In a small mixing bowl, whisk together the Chinkiang black vinegar, light soy sauce, and granulated sugar until the sugar is fully dissolved.
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6
Stir in the minced ginger, grated garlic, and chili oil. Let this dressing sit for 5 minutes to allow the aromatics to infuse the liquid.
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7
Arrange the tofu pieces in the center of a shallow bowl or plate. Surround or top the tofu with the century egg wedges in an aesthetically pleasing radial pattern.
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8
Just before serving, drizzle the prepared ginger-soy vinaigrette generously over the eggs and tofu, ensuring the yolk centers catch some of the sauce.
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9
Finish the dish by scattering the sliced scallions, chopped coriander, and toasted sesame seeds over the top for a burst of color and texture.
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10
Serve immediately while chilled. Use a spoon to ensure each bite includes a piece of egg, a bit of tofu, and a spoonful of the flavorful dressing.
💡 Chef's Tips
If the ammonia scent of the eggs is too strong for your liking, peel them and let them sit at room temperature for 15-20 minutes before slicing to let the gases dissipate. For the cleanest cuts, use a piece of thin sewing thread or unflavored dental floss to 'zip' through the egg instead of a knife. Always use Chinkiang (black) vinegar rather than white vinegar; its malty, complex sweetness is essential for balancing the alkaline nature of the egg. If you prefer a milder flavor, blanch the ginger in boiling water for 30 seconds before mincing to take the raw edge off. Ensure the silken tofu is ice-cold; the temperature contrast between the cool tofu and the rich egg is a hallmark of the dish.
🍽️ Serving Suggestions
Serve as a classic appetizer alongside a warm bowl of pork and century egg congee. Pair with a crisp, dry Riesling or a chilled Jasmine tea to cut through the richness of the yolks. Accompany with a side of stir-fried bok choy or gai lan for a complete vegetarian-friendly meal. Add a side of 'You Tiao' (Chinese fried dough sticks) for dipping into the leftover savory sauce. Place atop a bed of pickled cucumbers for an extra refreshing summer salad variation.