Yes, century eggs! The egg white part looks like clear brown jelly sometimes with needle marks like snowflakes, and it tastes like harden jelly, a bit rubbery with a very mild flavor. The greyish yolk, however, carries a pungent smell and more flavorful. Sometimes the yolk is a bit soft in the center, as you slice through the gooey yolk will stick to the knife. For preserved eggs, I like salted eggs better than century eggs. However, one time when I tried this cold appetizer at a Hunan restaurant and I fell in love with it. It is quite easy to make. The combination of roasted peppers (sweet and spicy) and century eggs blends pretty well; a great side dish to go with just a bowl of steam rice. If you can take spicy foods and century eggs, try it out.
Roasted Peppers with Century Eggs 燒椒皮蛋 Recipe
2 red bell peppers
6 fresh jalapeno peppers
2 century eggs
1 tbsp black rice vinegar
2 tbsp soy sauce
1 tsp sesame oil
1 tsp peppercorn oil 花椒油
- Cut bell peppers in half, remove stems and seeds. Drizzle with little oil and roast in the oven at 375°F for about 30 minutes. Cool then peel off the skin. Cut into strips.
- Fire roast jalapeno peppers directly on top of flame until the skin turn black completely. I always put jalapeno peppers on a skewer, and roast them directly on the flame on my gas stove top. At first the skin will make little crackling sound then it will start blacken, but hardly any smoke. When the peppers are blackened, remove from flame and cover them with a paper towel for a couple of minutes. Use the paper towel to rub off the blackened skin and remove the seeds. Cut into strips.
- For century eggs, remove the shells and cut into thin wedges.
- Put bell peppers, jalapeno peppers, century eggs and seasoning a bowl. Toss gently to mix the flavor well. Serve immediately. Do not mix in seasoning if serving the dish later as it will becomes watery.
- Only mix in seasoning a few minutes before serving or the dish will get watery the longer it sits in the seasoning sauce.