Comments on: Chinese Century Eggs – Don’t Do It! https://staging.thetruejapan.com/chinese-century-eggs-dont-do-it/ Learn Japanese and Japanese Culture Wed, 05 Aug 2020 07:05:50 +0000 hourly 1 https://wordpress.org/?v=6.1.10 By: Jack Yamashita https://staging.thetruejapan.com/chinese-century-eggs-dont-do-it/#comment-2828 Fri, 26 Jan 2018 04:51:28 +0000 https://staging.thetruejapan.com/?p=268#comment-2828 In reply to Chieko.

You know, I never had pidan with shoyu or vinegar. If I get the chance to eat it again (which is likely, since I eat Chinese food pretty often) I’ll take your advice and try it with shoyu and vinegar. I do love hot mustard too. If it still gives me nightmares I’ll have you to blame…. 🙂

]]> By: Chieko https://staging.thetruejapan.com/chinese-century-eggs-dont-do-it/#comment-2824 Fri, 26 Jan 2018 03:43:28 +0000 https://staging.thetruejapan.com/?p=268#comment-2824 I love pidan eggs with some shoyu and vinegar, maybe some hot mustard or wasabi. Absolutely divine! Great with hot rice, too.

]]> By: Jack Yamashita https://staging.thetruejapan.com/chinese-century-eggs-dont-do-it/#comment-2206 Tue, 01 Aug 2017 00:50:09 +0000 https://staging.thetruejapan.com/?p=268#comment-2206 In reply to peddars.

I give you credit! I can’t even look at it without a gag reflex!

]]> By: peddars https://staging.thetruejapan.com/chinese-century-eggs-dont-do-it/#comment-2200 Sat, 29 Jul 2017 22:09:23 +0000 https://staging.thetruejapan.com/?p=268#comment-2200 “The yolk is completely black with the consistency of tar …”

Oooohhh … YUMMY … My dada always used to say, that’s a GOOD one … My mouth is watering just thinking of it.

It’s like a lot of things though isn’t it, if you were fed it as a baby, then you love it, if not then nuff said.

Britain has Marmite.

Iceland has Hakarl (fermented shark).

Sweden has Surstomming (fermented herring).

China has these gorgeous eggs … Luvverly …

]]> By: Jack Yamashita https://staging.thetruejapan.com/chinese-century-eggs-dont-do-it/#comment-1916 Tue, 02 May 2017 07:43:35 +0000 https://staging.thetruejapan.com/?p=268#comment-1916 In reply to Pits connoisseur.

That would explain a lot because it sure tasted rotten! haha

]]> By: Pits connoisseur https://staging.thetruejapan.com/chinese-century-eggs-dont-do-it/#comment-1913 Mon, 01 May 2017 23:34:05 +0000 https://staging.thetruejapan.com/?p=268#comment-1913 That’s because the blackened white is supposed to be firm, not runny. So basically you got a bad egg. The cured egg should be firm and yes a slight ammonia smell to it. Then again, you can taste a $3000 bottle of wine and think it’s crap.

]]> By: John Theivagt https://staging.thetruejapan.com/chinese-century-eggs-dont-do-it/#comment-1832 Wed, 05 Apr 2017 13:44:17 +0000 https://staging.thetruejapan.com/?p=268#comment-1832 Oh. My. God. I’m dying. Can’t breathe from laughing so hard. I feel for you, man. I have tried the century egg with congee at a dim sum restaurant, and was told only eat it with congee. Sage advice it seems. Once they said that, I figured they knew what they were talking about and put any thought of eating it raw right out of my mind. From your story, I was very wise to heed their advice. I watched that cup video though, and *sigh* I couldn’t hit the back button fast enough, so you got me there. Ain’t watching that piece of shit ten times I can tell you that!

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