burmese century egg salad (meemalee)
DESCRIPTION
Burmese Century Egg Salad RecipeTRANSCRIPT
26/2/2014 Burmese Century Egg Salad (Recipe) | meemalee
http://www.meemalee.com/2010/05/burmese-century-egg-salad-recipe.html 1/8
... Burmese food and beyond
meemalee
HOME ABOUT ME BURMA / MYANMAR BURMESE FOOD BURMESE RECIPES BURMA VIDEOS PRESS
Tuesday, 18 May 2010
Burmese Century Egg Salad (Recipe)
Some people don't like century eggs. Those people are wrong.
Whenever I visit Burma, I try to consume five times my bodyweight in food - that’s just the way I roll
(sometimes literally, on the way back from Heathrow). Give me a break, I only make it out there
every couple of years, so I need to make it last. This means I eat out (and in) about 12 times a day
and succeed in putting on at least two dress sizes.
Search
SUBSCRIBE TO
Posts
Comments
Select a topic
BROWSE
► 2014 (5)
► 2013 (16)
► 2012 (21)
► 2011 (54)
▼ 2010 (86)
► December 2010 (6)
► November 2010 (6)
ARCHIVES
Share 0 More Next Blog» Create Blog Sign In
26/2/2014 Burmese Century Egg Salad (Recipe) | meemalee
http://www.meemalee.com/2010/05/burmese-century-egg-salad-recipe.html 2/8
I’m completely spoilt for choice when it comes to eating out - there are 135 ethnic groups in Burma
each with varying cuisines. I’m a mixed bag myself - I worked out the other day that I’m 38% Shan,
32% Bamar, 13% Intha and 17% Chinese. I used a spreadsheet and everything.
I guess it’s the Chinese in me that drives me to visit Shway Bè in Mandalay (that and the magnificent
mascot - see above), for Shway Bè is ostensibly a Chinese restaurant, though most of the food has a
Burmese twist.
And when we’re there, we always order the roast duck (Shway Bè means “Golden Duck”) and we
always order the Century Egg Salad.
For those who are unfamiliar with century eggs, I’ll let Wikipedia be your guide:
“Century egg, also known as preserved egg, hundred-year egg, thousand-year egg,
thousand-year-old egg, and millennium egg, is a Chinese cuisine ingredient made by
preserving duck, chicken or quail eggs in a mixture of clay, ash, salt, lime, and rice
hulls for several weeks to several months, depending on the method of processing.
Through the process, the yolk becomes a dark green, cream-like substance with a
strong odour of sulphur and ammonia, while the white becomes a dark brown,
transparent jelly with little flavour.”
► October 2010 (10)
► September 2010 (5)
► August 2010 (7)
► July 2010 (6)
► June 2010 (6)
▼ May 2010 (7)
Where's My Pork Chop?Payback Time
Look Ma, I wasn't making it allup ...
Burmese Century Egg Salad(Recipe)
The MasterChef Interview -Dhruv Baker (2010 Winne...
The MasterChef Interview - TimKinnaird (2010 Fina...
The MasterChef Interview - AlexRushmer (2010 Fina...
Malaysian Feast at Kiasu,Bayswater
► April 2010 (7)
► March 2010 (7)
► February 2010 (9)
► January 2010 (10)
► 2009 (98)
Text & photos © 2009-2014 MiMi
Aye, unless otherwise indicated.
You may not copy or otherwise
reproduce any material without
prior written permission.
All rights reserved.
SUBSCRIBE BY EMAIL
Email address... Submit
Show All
LONDON FOOD
Young & Foodish
The London Foodie
Kavey Eats
Gin and Crumpets
Food Stories
Show All
UK FOOD
Oh! Not Another Food Blog
Big Spud
Food Urchin
Essex Eating
how not to do a food blog
WORLD FOOD
mmm-yoso!!!
Love, Leluu
The Tiffin Box
Ramblingspoon.com | Karen
26/2/2014 Burmese Century Egg Salad (Recipe) | meemalee
http://www.meemalee.com/2010/05/burmese-century-egg-salad-recipe.html 3/8
Now, although century eggs aka pi dan are quintessential Chinese food, in Burma the century egg is a
slightly different beast. Our eggs aren’t dark brown - they’re a beautiful golden amber.
And the yolk isn’t grey or green, but instead a deep ochre (I’ve even brought these handsome treats
back from Burma before - DEFRA said it’s ok).
They taste more or less the same as the Chinese version, but without the hellish whiff - they’re
altogether a more elegant egg.
Burmese Century Eggs (copyright Robert Steiner)
And this century egg salad is definitely a Burmese invention, using classic Burmese salad ingredients.
You can eat it by itself, but it’s much better with a bowl of steaming rice and some roast duck on the
side.
Yes, it’s a recipe. Remember those? I used to do them - I’ve just been lazy.
Really lazy.
Burmese Style Century Egg Salad
4 century eggs
Show All
Coates
EatingAsia
Show All
OTHER BLOGS I READ
Wolf Gnards
I Hate My Message Board
Bake, Make, Rake
noodlepie
Bad At Sports
BURMESE - Mum's House
CHINESE - Wai Yee Hong
INDIAN - Natco
JAPANESE - Japan Centre
KOREAN - Centrepoint FoodStore
THAI - Tawana
ORIENTAL & ASIAN FOOD SUPPLIES
Join this sitew ith Google Friend Connect
Members (140) More »
Already a member? Sign in
VISITORS
26/2/2014 Burmese Century Egg Salad (Recipe) | meemalee
http://www.meemalee.com/2010/05/burmese-century-egg-salad-recipe.html 4/8
Posted by meemalee at 11:44
Labels: Asian Recipes, Burmese, eggs, food, meat-free, recipe, salad
Recipe: Burmese
Gooseberry Salad
Burmese Egg
Curry
Burmese Rainbow
Salad Recipe - Let
Thohk Sohn
2 large, firm tomatoes or 8 firm cherry tomatoes
1 large white onion or 6 shallots
1 fresh red chilli
Handful of coriander leaves
1 tbsp lemon juice/quarter of a squeezed lemon
1 tsp fish sauce
1 teeny pinch of MSG (if you can't eat MSG, use a smidge of Marigold Bouillon)
1 tsp peanut oil or other flavourless vegetable oil
Peel the eggs and then scald them with boiling water to get rid of the sulphurous smell. Next
immediately rinse them in cold water, slice into segments and place in a bowl to one side.
Slice the onions as finely as possible and then soak in cold water to let the slivers crisp up.
If using large tomatoes, slice thinly; if using cherry tomatoes, slice into segments.
Shred the chillies and the coriander, leaving some coriander sprigs whole for garnish.
Drain the onions (squeeze excess water out with kitchen towel if necessary) and add to the eggs.
Add the tomatoes, chillies and coriander; chuck in the oil, fish sauce, lemon juice and MSG and toss
thoroughly.
Garnish with reserved coriander leaves and serve immediately.
It's lovely, honest.
You might also like:
Linkwithin
Recommend this on Google
31 comments:
Lizzie 18 May 2010 12:12
I love century eggs, but I do need to be in the mood for them. My mother once made me eat one
(complete with hellish whiff) when I was monstrously hungover. It almost made a reappearance.
Lovely looking salad.
Reply
Hugh Wright 18 May 2010 12:14
Meems I love your enthusiasm for your country and its cuisine but I hope your disparaging of the
inferior Chinese century egg won't spark some sort of diplomatic incident!
I now know what a century egg looks like, even what it smells like...I'm *almost* tempted to find out
what it tastes like!
26/2/2014 Burmese Century Egg Salad (Recipe) | meemalee
http://www.meemalee.com/2010/05/burmese-century-egg-salad-recipe.html 5/8
ALMOST.
x
Reply
meemalee 18 May 2010 12:35
@Lizzie - What, whole? That's insanity. Ta x
@Hugh Wright - I just said they don't stink as much. That's just a fact :)
Reply
chumbles 18 May 2010 13:50
MiMi, thank you for a bright spot in today's reading, even though the egg* is 100% Burmese and looks
100% inedible! I love the tags (egg + meat-free!) and also your dedication to eating in the cause of the
blog! 12 times in one day - wow!
*Amazing how apposite the word verification is sometimes: "dedneste" indeed!
Reply
The Grubworm 18 May 2010 13:59
"a dark green, cream-like substance with a strong odour of sulphur and ammonia" - I'm sold.
Actually the salad does look and sound kinda nice - a healthy introduction to century egg addiction.
One quick question - what sort of chilli are we talking, an elegant slender tapering hottish one, or a
short pug-nosed blow-your-socks of scud of a chilli?
Reply
meemalee 18 May 2010 14:40
@chumbles - Thanks chumbles! No, I wasn't thinking about my blog when I was eating 12 times a
day - just of myself :p
@The Grubworm - It IS nice, it is!
Chilli heat is entirely up to you - I personally throw in about five scuds, but that's me.
Reply
Joshua 18 May 2010 15:09
I do like a century egg and this salad looks a nice way to serve them. have to admit to only having
eaten the Chinese version though, I must get out more.
Reply
Joshua 18 May 2010 15:10
I love your use of MSG too, I tend to use chicken powder instead (purely for the MSG in it) but tend to
keep it a secret on the blog.
Reply
meemalee 18 May 2010 15:17
@Joshua
Next time I get some Burmese ones, I'll bring them back for you.
Here, this is what they look like.
As for MSG - we have no secrets here :)
Reply
Lin 18 May 2010 17:48
I have been reading quite a lot of your blog. Not so much into TV series recaps but I like everything
else.. I really dig your sense of humour. Keep more (Burmese) recipes coming!
I do miss Burmese century egg salad sometimes although it's not my favourite salad :). I personally
like to sprinkle deep-fried crispy shallots and crushed peanuts on it but that might be too busy for
some people. MSG is easy and makes everything taste better but it makes me so effing thirsty and I
26/2/2014 Burmese Century Egg Salad (Recipe) | meemalee
http://www.meemalee.com/2010/05/burmese-century-egg-salad-recipe.html 6/8
always end up spending half the day going to the toilet. You can always substitute good quality
shrimp floss (preferably golden shrimps). Anyone who hates shrimp, a good quality shrimp floss
should not taste shrimpy at all.
I once found "Medicated Egg" :) in the English menu of a burmese restaurant. I think they translated
directly from "say bae u" instead of using more understandable word:"Century Egg". I thought that
was really funny.
Reply
George@CulinaryTravels 18 May 2010 18:15
Meemalee the eggs sound fabulous and that salad looks lovely. I must try century eggs soon.
Reply
meemalee 18 May 2010 18:35
@Lin - Thank you - yes, my blog is a bit all over the place, isn't it? I guess whatever takes my fancy
ends up on here - but will try to post more recipes! Yes, a sprinkling of bazuhn jowk (dried shrimps) is
always a good idea
I love the term "say be u" - I'm fond of the translation "medicinal egg" ;)
@George@CulinaryTravels - Oh, you definitely should! You can find it served with tofu at Lei Wei
Xiang.
Reply
Paul 18 May 2010 20:24
MiMi you are wrong in the head, you'll never get me to eat a preserved egg even if you have done
apose with donald ducks drunk brother!
Reply
meemalee 18 May 2010 20:32
@Paul
How impertinent.
Reply
TheFastestIndian 18 May 2010 20:51
Hmmm, interesting. I think I would try this but would want someone (like you) to prepare it for me.
Really liking the Burmese stuff and very interesting about all influences from other places too.
Reply
Suzler 18 May 2010 21:00
I'm fascinated by these eggs. Not fascinated enough to eat one unfortunately. I know, I know. My bad.
*hangs head* The Burmese eggs do look less frightening - if pressed, I'd go for them.
Reply
meemalee 18 May 2010 21:06
@TheFastestIndian
Get to the back of the queue!
@Suzler
It's ok Suz *pats shoulder*
Reply
Dangerous Variable 19 May 2010 08:10
To make these eggs, you can soak them in horse's urine for 2 weeks :)That's how they use to make
them.
Reply
meemalee 19 May 2010 09:21
26/2/2014 Burmese Century Egg Salad (Recipe) | meemalee
http://www.meemalee.com/2010/05/burmese-century-egg-salad-recipe.html 7/8
@Dangerous Variable
I can't tell if you're kidding or not. I'm not sure I want to find out - ignorance is bliss...
Reply
sasasunakku 19 May 2010 13:05
Never had Burmese ones but used eat a great century egg yum in Thailand and they might have
closer to the Burmese sort 'cos they weren't really stanky. This salad looks like it could be pretty
close, delicious.
Reply
meemalee 19 May 2010 13:54
@sasasunakku
Oh that sounds likely, as Thai yums are very similar to Burmese salads - though we don't use sugar
:)
Reply
Food Urchin 19 May 2010 14:02
Century eggs? Preserved, 100 year old, funky, stinky, rotten eggs?
Seriously?
I'll have to try one of these
Reply
meemalee 19 May 2010 16:00
@FoodUrchin
I'll give you one for experimentation.
It's full of OO-MAAA-MEEE, dontcha know.
Reply
kake 5 June 2010 12:22
Oh! You are still posting! I thought you'd gone quiet, but it was just a problem with the RSS!
Don't suppose there's any chance Mum's House can source Burmese century eggs?
Reply
tobias cooks! 12 June 2010 14:49
I love this one. Looks a bit scary but worth a try.
Reply
meemalee 12 June 2010 15:31
@kake - I am indeed posting :)
Mum's House do sell century eggs as "preserved duck eggs" but they come from China. You could
always ask if they'll get hold of some for you.
@tobias cooks" - Thank you! It does look scary but it's worth it :)
Reply
Ed 18 June 2010 21:19
Can you get a recipe for Burmese century eggs. want to make some. what is different to make them
golden.
Reply
meemalee 25 July 2010 18:08
@Ed - Hi Ed - I've no idea what makes them a different colour. I would expect that they're not
preserved for as long - hence less of a stink as well. I will investigate for you!
26/2/2014 Burmese Century Egg Salad (Recipe) | meemalee
http://www.meemalee.com/2010/05/burmese-century-egg-salad-recipe.html 8/8
Newer Post Older PostHome
Subscribe to: Post Comments (Atom)
Replies
Reply
Enter your comment...
Comment as: Google Account
Publish
Preview
Thanks for taking the time to comment!
Create a Link
Reply
kupo 11 October 2011 10:14
have you the recipe already? ive had some during a congee party a couple of years ago and its very
attractive presentation makes me want to use it in other dishes. Unfortunately i cant find any in the
local shops and i was wondering if i cam make them from scratch myself.
Reply
Herminator 5 January 2014 13:56
Now I´ll have to try Century Eggs for the first time in my life - I´ll let you know if I survived it ...
Shalom
Hermann
Reply
meemalee 21 January 2014 18:04
Good luck!
Links to this post
Simple template. Powered by Blogger.