Thai Pink Eggs!
Well, I’ve always said I’ll try anything once and I do like a bit of cooking so how could I resist buying these Pink eggs when I saw them on sale in a supermarket in Thailand.
The pack simply says that they’re preserved eggs but gives no indication as to how. There’s also nothing mentioned about if any preparation is required so off to the Internet I went.
It turns out they’re a variation of Chinese Century Eggs and are prepared over a number of weeks by being sealed in a mix of clay, ash, salt and quicklime. The pics on that page also made me even more nervous about trying them…they may be Pink on the outside but they’re Black once opened!
It turns out my fears were groundless. The preservation process turns the white of the egg into a very dark brown or black and somewhat translucent set jelly that’s actually pretty flavourless. The yolk however is another matter. The colour is an opaque very dark green to black with a somewhat lighter colour on the edges and the texture appears to be that of oil paint.
The taste of the Yolk is slightly salty, rich, creamy and intensely eggy. Really very tasty indeed!
The one thing missing from the ones I had, and I can’t say I was disappointed by this omission, was the smell. Perhaps it’s the more modern preservation process or some variation in these Thai Pink versions of the Century Egg but the commonly described smell of sulphur/ammonia was absent.
All in all I think these will make a nice change for the office from bringing biscuits back 🙂
