Considered a delicacy in Hong Kong, preserved eggs would not win an award for visual appeal, with their translucent dark exterior that has a jellylike texture, and a greenish-black oozing yolk with a hint of ammonia. James Corden, host of The Late Late Show with James Corden , frequently uses these eggs in his “Spill your guts or fill your guts” segment, threatening to feed them to his guests if they don’t answer personal questions. Also known as century egg, hundred year egg, thousand year egg, skin egg and black egg, the preserved egg is served in the most humble of establishments through to restaurants with three Michelin stars What Corden doesn’t know, however, is that when the eggs are of good quality they taste absolutely delicious. Also known as century egg, hundred year egg, thousand year egg, skin egg and black egg, the preserved egg is served in the most humble of establishments through to restaurants with three Michelin stars. Is nasi lemak from Malaysia or Singapore? View this post on Instagram 「好看的皮囊太多，有趣的靈魂太少」人如是，小菜如是。 - 去吃小吃時，比較少點些小菜上桌，因為餐點好吃就足夠驚艷全場？其實不是，那些功夫足夠道地的小菜，絕對能令你流連忘返，那為什麼幾乎不點小菜呢？ 怕失望。 是的，怕失望。 - 去到價格相對昂貴的餐廳，你會有個心理預期：阿…接下來的這感覺一定很好吃，當期望提高，幸福地理所當然，然後？就沒然後了。 可能因為價格，你不會常吃，可能因為味道繁複，你不會常吃，也可能同樣的價格，你還有其他許多想試試看的，在餐廳與美食選擇都極多的情況下，再訪時，可能已過數年。 - 「盈不可久」-《周易·乾·象》 與高檔且風味繁複的餐廳美食相比，撇開拘謹的日常小吃，顯得相當容易相處，像是下班後到了小吃攤，點一盤蔥爆豬，加上一杯啤酒，吐出一口酒氣後感嘆：這才是生活。是的，比起儀式感，生活更需要這種貼近的真實感。 離題了，若小吃是居酒屋，那麼小菜，你可以看做是龍點睛的那一點，點的好，便成為鎮店招牌。 - 以人為喻，愛美之心人皆有之，鮮少有人不喜歡跟帥哥、美女接觸，但這喜歡，談不上愛；那麼，若這位帥哥、美女有著幽默呢？很可能就令人一見傾城。 小菜便是那有趣的靈魂，可惜的是，允指的餐點好找，令人回味的小菜難尋，小菜如是，人，如是。 - #小菜 #小吃 #皮蛋 #豆腐 #好看的皮囊太多有趣的靈魂太少 #台灣小吃 #taiwan #taiwanfood #dòufu #preservedegg #tofu #deliciousfood #snackfood A post shared by Darren (@darren.tsai) on Jun 26, 2019 at 4:08am PDT They also have a history dating back to the Ming dynasty, most likely originating in Hunan. “In China, methods have been developed to preserve eggs in such a way as to cause chemical and physical changes in both egg white and yolk, imparting a new flavour … the earliest known description of an egg preservation method is that of Wang Zizhen during the Ming dynasty,” wrote Hou Xiangchuan in his article Hunger and Technology: Egg preservation in China, for the Food and Nutrition Bulletin , a peer- reviewed academic journal. A common misconception is that the preservation method originally involved horse urine Like many foods or dishes with a long history the origin of preserved eggs is said to be accidental. There are several variations. One tells the tale of a discovery of duck eggs by a homeowner – in a shallow pool of slaked lime used for mortar two months after construction – who decided to taste them. Another involves a man who accidentally spilled his tea with tea leaves in the ash where his ducks laid their eggs. On cleaning the ash later he found some eggs he had previously missed, and decided to try them. Most variations agree that on trying them the discoverer thought the flavour would be improved with the addition of salt. A common misconception is that the preservation method originally involved horse urine. Interestingly the direct translation of the name for the eggs in Thailand and Laos is “horse urine egg”, most likely due to the associated ammonia smell. Where are fried beef noodles from? Traditional preservation methods involving raw eggs, ash, salt, slaked lime, clay and rice husks, are still practised. However, with more understanding of the chemistry behind the process, there have been simplifications, which achieves the same result in weeks instead of months. While chicken and even quail eggs can be used, Hou writes that duck eggs produce the best results. Duck eggs are used by Kowloon Shangri-La Hong Kong and Four Seasons Hotel Hong Kong. Where does Peking duck really come from? As for telling a quality product from an inferior one, Cheung Long-yin, executive Chinese chef, Kowloon Shangri-La says, “You cannot judge the quality by its appearance. A folkloric [and unproven method] is to tap it lightly with two fingers. If you feel it bounce outward as if there is a vacuum between the shell and the egg, it is of good quality.” Once cut open it is a different story, says Cheung, “It gives an acquired fragrance of egg, with a slight odour of ammonia, but tastes like egg on the palate with a creamy and succulent flavour. It should have a slightly runny, gooey, creamy egg yolk, and small traces of the yolk stick to the knife after cutting.” It should have a slightly runny, gooey, creamy egg yolk, and small traces of the yolk stick to the knife after cutting Cheung Long-yin, executive Chinese chef, Kowloon Shangri-La A typical way to enjoy the eggs is by pairing with pickled ginger. “There are several elements,” says Four Seasons’ executive Chinese chef Chan Yan Tak. “The egg is alkaline from its preservation process, and the acidity in pickled ginger brings it to a balance. In terms of texture, the egg is silky smooth, so when you eat it with crunchy pickled ginger, it enhances the flavours.” They are also served as a topping for congee, said to be a good introduction to the eggs for novices. Numerous dishes also include the eggs. In Shanghai and Taiwan they are combined with cold silken tofu, light soy sauce, young ginger and sesame oil. In Hong Kong they can also be found in pastries as well as mooncakes. Where are Singapore noodles from if not from Singapore? Kowloon Shangri-La is now serving “golden” preserved eggs, which have a more attractive golden albumen, an orange yolk and milder taste. No doubt more appealing to overseas guests. The eggs are said to work with a full-bodied Bordeaux or sparkling wine with a larger bubble. Where are Singapore noodles from? How are century eggs made? Are French fries improperly named? And what’s the final verdict on where tikka masala was created? With the Origins series , STYLE delves into the often surprising beginnings of iconic dishes or foods, how they’ve evolved over time and the many ways they’re enjoyed today. Want more stories like this? Sign up here . Follow STYLE on Facebook , Instagram , YouTube and Twitter