08 March 2009


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.

1 comment:

  1. 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.


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