What You Need to Know
The alkaline mixture (pH 9-12) causes egg proteins to unfold (denature) and reorganize into a stable gel network through disulfide bond formation and Maillard reactions, while sulfur compounds create characteristic flavors.
Transforms texture and flavor profile completely, creating a delicacy with custard-like yolks and firm, translucent whites.
Key Parameters
Temperature
20°C
15°C - 25°C
Time
4-5 weeks
3 weeks - 8 weeks
Equipment
Earthenware jarsBreathable covering clothWood ash or clay mixture
Steps
- 1.
Pi Dan Shou Rou Zhou (Guangdong): Provides umami foundation for congee
- 2.
Century Egg Tofu (Shanghai): Creates textural contrast with silken tofu
The Science
Primary Reaction
Alkaline protein denaturation