- A Chinese delicacy made by preserving a duck, chicken or quail egg in a mixture of clay, ash, salt, quicklime and rice hulls for several weeks to several months, depending on the method of processing.
1912 November 15, “Chop suey hoax exposed”, in The Mixer & Server, volume 21, number 11, page 35:
- Almonds, parched watermelon seeds—esteemed as a great delicacy—spareribs covered with a mixture of molasses sugar, fried fish, chicken livers and century eggs were put on the table at once.
1922 December 20, E. C. Heinsohn, “Eggs and Poultry in China”, in The Egg Reporter, page 28:
- More or less is heard about the Chinese "century eggs." These are duck eggs which have been preserved by a coating of mud, rice hulls, lime and wood ashes.
1953, Dorothy Snapp McCammon, We tried to stay, page 95:
- In the middle of the platter were century eggs, eggs which have been left in lime for a long, long time until the yolk has become dark and the white gelatinous.
2015, Deborah Lowe Kwok Yun, The Little Cantonese Cookbook:
- There are many varieties of congee but the most common is this salted pork with century egg.
- preserved egg, hundred-year egg, thousand-year egg, thousand-year-old egg, millennium egg, pidan, songhuadan