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/ck/ - Food & Cooking

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File: 483 KB, 2144x1424, century_egg.jpg [View same] [iqdb] [saucenao] [google]
14478784 No.14478784 [Reply] [Original]

Can you make deviled eggs with these?

>> No.14478791

They're already the devil's eggs.

>> No.14478938
File: 293 KB, 600x900, Century-Egg-and-Pork-Congee-saved-for-web.png [View same] [iqdb] [saucenao] [google]
14478938

>>14478784
These eggs have a very strong flavor and a slightly slimy texture. Usually they are used in small amounts, so a dish mostly composed of these eggs would be very strong. Not sure what that pic is, I've never seen them served like that.

But I have an idea. These eggs are often served in congee like pic related. But you could invert this and mix the yolks with a small amount of congee and use that as the filling, with some green onion as the garnish.

>> No.14478985

>>14478784
Not a chance I'd go near that.

>> No.14478994

>>14478938
Thank you.
If you can't make deviled eggs can you make let's say eggs benedict with century eggs?

>> No.14479007

>>14478994
Any western egg dishes you make with them will be completely different from the original cause the flavor and texture of the eggs different.

>> No.14479015

>>14479007
So what would be the best dish to make out of century eggs? An omelette?

>> No.14479025

>>14478784

Not much you can do with them other than make congee like someone else mentioned or slice them and serve with sesame oil with chopped up scallions as a cold appetizer.

>> No.14479028

>>14479015
bruh its like jello how you gonna cook with it

>> No.14479033

>>14479028
This.
??????

>> No.14479040
File: 130 KB, 800x454, saltedA001.jpg [View same] [iqdb] [saucenao] [google]
14479040

>>14479015
Best in my opinion is congee. Otherwise 3 egg omelette. 3 egg omelette calls for a chicken egg, salted duck eggs and preserved duck eggs (century eggs), but you can leave out the salted duck eggs.

>> No.14479041

>>14479025
I always thought that eggs was eggs, I've made egg foo yung with quail eggs before it just took more.
I've never heard of congee before, what is it?
>>14479028
>>14479033
It's kind of like jello but so is egg yolk sometimes. I thought maybe you could make something like deviled eggs with them. I haven't ever had century eggs before I just saw them at an Asian food market today and I was wondering if I could do anything with them. Thank you for your help.

>> No.14479048

>>14479040
Do you have a recipe for congee?

>> No.14479076

>>14479048
I'll give you my way, my dad is Teochew so it's a bit different from what you get in a typical Cantonese restaurant. Boil rice in water for 20 minutes. You can figure out how much water you need as you go, Teochew congee is pretty watery but it's up to you. Then add salt to taste. Then put in bowls and add the toppings like chopped preserved eggs, chopped scallions, slices of youtiao if you can get it, and cilantro if you like. You probably want to stir in the preserved eggs at least before eating, to heat them up.

>> No.14479093

>>14479048
Not him but this is my recipe

>3 cup of rice
>9 cups of water
>handful of raw peanuts
>2 teaspoon of salt
>2 slices of ginger cut thinly as possibly
>raw thin slices of meat of your choice (prefer pork belly myself)
>2 century eggs
>half cup of ginko nuts

Just boil the rice, ginko nuts and water for around 30 to 40 minute. Add peanuts, ginger, diced up century egg, salt and pork slices in

Stir around contents and bring it up to a boil again. Once its boiling up again turn off heat and leave it for 20 minutes.

Serve with soy sauce, green onions and cilantro

>> No.14479113

>>14479076 here, I would go with >>14479093, this guy sounds legit

>> No.14479126

>>14479093 here, I would go with >>14479076, this guy sounds legitimate

>> No.14479174

>>14479113 here, I would go with >>14479126, this guy sounds legitimately legit.

>> No.14479699

>>14479041
you better try them first non Chinese tend to vomit after a bite

>> No.14479951

>>14478784
Why is chinese food so fucking disgusting?

>> No.14479959
File: 138 KB, 1500x1500, k_archive_56c4f925b8e57c5babe1a0a8497a03141b2045cc.jpg [View same] [iqdb] [saucenao] [google]
14479959

>>14479951
saying that when europeans actually eat stinky rotted milk filled with mold

>> No.14479965
File: 104 KB, 800x600, unnamed.jpg [View same] [iqdb] [saucenao] [google]
14479965

>>14478938
>Not sure what that pic is, I've never seen them served like that.
served with ginger, its very common here at least in SEA
the tartness and spicyness of the ginger cuts through the cloyingness of the egg and gives a very nice balance.
OP's pic is with picked ginger (like those in sushi) thats why its pink

>> No.14479992
File: 21 KB, 443x332, C57627F6-EBAC-4169-943B-7895B2EFAD11.jpg [View same] [iqdb] [saucenao] [google]
14479992

>>14478784
Sound pretty good

>> No.14479997

>>14478938
>Not sure what that pic is, I've never seen them served like that.

They're just cut in half and on a plate

>> No.14480003

>>14479041
They're not really raw, treat it as it's cooked already, you can't make stuff you could with raw eggs, also if you're at the Asian market get some salted duck eggs instead those are actually nice

>> No.14480482

>>14478784
are those from the black chicken from last week?

>> No.14480532

>>14478994
Eggs benedict are usually made with poached eggs
Century eggs are effectively hard boiled already due to the process of making them.