I don’t know which Chinese sage invented these eggs, but by now he should have be the food philosopher’s equivalent of Confucius.
Century egg or pidan, 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, quicklime, and rice hulls for several weeks to several months, depending on the method of processing. – Wikipedia
Uh oh, do crazy old food lovers develop some sort of dementia that has them running to the back yard with a shovel and all the quail eggs they can carry? Will my children have to worry about me going all Walter White on them, collecting strange chemicals in my underwear to water my lawn-eggs?
I guess it may be a tad premature to worry about my egg burying old age at this point, but really how else besides dementia do you explain this fugly egg?
I don’t completely know. At first glance it looks like a dinosaur egg. So perhaps it has a mystical, jurassic era shine to it that people are drawn too?
Well, this dark, salty, and gelatinous dinosaur egg is well loved by lots of other weird folks of all ages, it’s even one of the delicacies mentioned in an article about the most disgusting comfort foods. So if you’re interested in experimenting with it while in Thailand here’s three quick places to try it:
1) Jok Racha (โจ๊กราชา) in Rayong
If you thought the egg was ugly on it’s own, wait til you see it in jok, the Chinese congee dish. Looks like what the dog coughed up and ate again.
Fortunately, it’s delicious and this place in Rayong definitely qualifies as a comfort food place with pork spare ribs and seafood you can also add to your jok bowls.
2) Mint Balcony on Bangkok’s Sukhumvit 26
There’s never many people talking about this place. It’s really simple, under decorated. Decent service and great quality Thai food (I don’t bother much with their Western menu). Maybe people overlook Mint’s Balcony on their way to flashier places in K-Village at the end of the soi.
I sure don’t mind. Just means even less people to gawk at me shoveling a pile of warm white cream covered century eggs, Thai salted eggs and spinach (ผักโขมราดซอสไข่เยี่ยวม้าไข่เค็ม) to balance it all in my face. That’s two of the strangest eggs Thais have on offer in one dish!
3) Khao Tom Kasikorn (ข้าวต้มกสิกร) on Bangkok’s Rama 4 Road
Neither people walking back and forth past you to get to the atm, nor the annoying looped music seem to matter much when this kow tom place is slinging so much deliciously spicy, msg sprinkled hits!
The dish pictured above is full of texture featuring the thousand year egg mixed in a dry red curry paste with peanuts, all topped off with deep fried basil (ไข่เยี่ยวม้ากระเพรากรอบ).
Remember, as with a lot of strange asian food, it’s not often eaten on it’s own.
To become a fan of this egg you need to try it in some amazing dishes because it adds additional texture levels to each of them. For instance, if you love the Chinese congee, you know it’s all about what’s inside and for a few extra baht you can drop an old ass egg someone dug up along side whatever else you love like raw eggs and random pork parts.