Dinner between shows at Legendary Noodle on Main Street: vermicelli with spinach and peanut sauce, veggie dumplings and CENTURY EGGS! Contrary to what their name might suggest, century eggs are only months -- and not a hundred years -- old. During this time they are preserved in a mixture of clay, ash, salt, lime, and rice straw (according to Wikipedia. I actually knew nothing about century eggs until tonight) . . . the resulting egg looks at least a hundred years old: the egg "whites" are a gelatinous translucent brown and the yolks a deathly grey sludge, and it is basically a brie(ie. ammonia)-flavoured hard-boiled egg. I shared this dish with some friends tonight. One of them allegedly really liked it; the other almost threw up. In any case, these are best served as an appetizer, because once you've eaten other food you realize how much better absolutely anything else tastes.
Hah! We were talking about century eggs at dinner last night. They are not very good on their own; the flavour is too strong. Try them in congee. Soooo good.
ReplyDelete