Century eggs, or pidan, are a preserved food made by fermenting duck eggs in alkali. The green and black color of these eggs is not very appealing at first blush, and the smell is even worse. However, this Ming dynasty innovation effectively extended the shelf life of eggs and has been adopted as a beloved comfort food in China and throughout the world. Reactions explains the chemistry behind this unusual culinary offering:
Video Credit: The American Chemical Society
Century Eggs: The Chemistry Behind This Unusual Dish
Are century eggs really thousand-year-old eggs? No, but simple chemistry makes them appear that way
Written byAmerican Chemical Society
| 1 min read
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