Century Egg Porridge

Century Egg Porridge

Description:
Century egg porridge is a popular breakfast dish for many Singaporeans, especially the Chinese. The main ingredient lies in the century egg, or cured duck egg. The duck egg is cured in its shell using a mixture of quicklime, ash, clay and water for about a hundred days before being coated with straw. This particular process will enable the egg to solidify, turning the egg white dark and translucent, and the egg yolk a dull greenish colour. There will be a particular odour during the process.

Trivial:
There have been persistent rumours that century eggs are prepared by soaking the eggs in horse urine. That is however unproven. The myth probably resulted due to the fact that century eggs give off an ammonia odour - which smells similar to that of horse urine.

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