eggs, Chinese

views updated May 18 2018

eggs, Chinese Known as pidan, houeidan, and dsaoudan, depending on variations in the method of preparation. Prepared by covering fresh duck eggs with a mixture of caustic soda, burnt straw ash, and slaked lime, then storing for several months (they are sometimes referred to as ‘hundred year old eggs’). The white and yolk coagulate and become discoloured, with partial decomposition of the protein and phospholipids.

A Dictionary of Food and Nutrition DAVID A. BENDER

Chinese eggs

views updated May 29 2018

Chinese eggs See eggs, Chinese.

A Dictionary of Food and Nutrition DAVID A. BENDER

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Chinese eggs

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