Comments on: Tea egg – How to prepare in 3 quick steps https://www.tasteasianfood.com/tea-egg/ Asian Food Recipes and Techniques Thu, 28 May 2020 12:19:31 +0000 hourly 1 https://wordpress.org/?v=6.2.3 By: KP Kwan https://www.tasteasianfood.com/tea-egg/comment-page-1/#comment-12375 Sun, 13 Oct 2019 23:41:46 +0000 https://tasteasianfood.com/?p=23330#comment-12375 In reply to David Bridges.

The century eggs (or 1000 years eggs) are traditional Chinese delicacy. The chicken or duck eggs are preserved in a mixture of clay, ash, salt, quicklime for 15 to 20 days. Over time, the color of the yolk becomes dark green with a creamy consistency and strong flavor due to the hydrogen sulfide and ammonia present, while the egg white turns to a dark brown, translucent jelly with a salty flavor. It looks and tastes totally different from this tea egg. The best way to know is to get one to try 🙂

]]> By: David Bridges https://www.tasteasianfood.com/tea-egg/comment-page-1/#comment-12333 Sun, 13 Oct 2019 16:47:13 +0000 https://tasteasianfood.com/?p=23330#comment-12333 KP – you publish some really interesting recipes! regarding chinese tea eggs, how do these compare in flavour with thousand year old eggs?

]]> By: KP Kwan https://www.tasteasianfood.com/tea-egg/comment-page-1/#comment-12153 Sat, 12 Oct 2019 07:06:15 +0000 https://tasteasianfood.com/?p=23330#comment-12153 Hi, this is KP Kwan. I am happy to see you in this comment area, as you have read through my recipe. I am pleased to reply to any questions and comments as soon as possible.

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