[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"article-detail":3,"wwai-promo-links":55},{"lang":4,"article":5,"alternate":21,"related":26,"latest":35},"en",{"id":6,"slug":7,"title":8,"content":9,"summary":10,"thumbnail":11,"metaDescription":12,"metaKeywords":13,"created":14,"modified":15,"author":16,"authorEn":17,"categoryId":18,"commentCount":19,"thumbnailToContent":20},13249,"why-century-eggs-turn-black3","Why Are Century Eggs So Dark? They’re Not Rotten Eggs","\u003Ch2 data-pm-slice=\"1 1 []\">\u003Cspan>Why Are Century Eggs So Dark? Are They Really Safe to Eat?\u003C\u002Fspan>\u003C\u002Fh2>\n\u003Cp>\u003Cspan>For anyone seeing a century egg for the first time, its appearance can be surprising.\u003C\u002Fspan>\u003C\u002Fp>\n\u003Cp>\u003Cspan>A normal duck egg has a pale or translucent egg white and a yellow or orange yolk.\u003C\u002Fspan>\u003C\u002Fp>\n\u003Cp>\u003Cspan>A century egg looks completely different:\u003C\u002Fspan>\u003C\u002Fp>\n\u003Cp>\u003Cspan>\u003Cstrong>The egg white becomes dark brown, sometimes almost black, with a translucent jelly-like texture, while the yolk may appear deep green, gray-green, or dark brown.\u003C\u002Fstrong>\u003C\u002Fspan>\u003C\u002Fp>\n\u003Cp>\u003Cspan>So the first reaction is often:\u003C\u002Fspan>\u003C\u002Fp>\n\u003Cp>\u003Cspan>\u003Cstrong>“Has this egg gone bad?”\u003C\u002Fstrong>\u003C\u002Fspan>\u003C\u002Fp>\n\u003Cp>\u003Cspan>The answer is no.\u003C\u002Fspan>\u003C\u002Fp>\n\u003Cp>\u003Cspan>The unusual color and texture are created by a controlled preservation process involving alkaline conditions, rather than ordinary food spoilage.\u003C\u002Fspan>\u003C\u002Fp>\n\u003Cp>\u003Ciframe style=\"border-style:none;display:block;margin:0 auto;max-width:100%;\" src=\"https:\u002F\u002Fwww.youtube.com\u002Fembed\u002F84qwHPIfKqw?rel=0&modestbranding=1\" title=\"皮蛋黑成這樣，最早到底是誰敢吃第一口？原來它不是「放壞的蛋」\" width=\"315\" height=\"560\" frameborder=\"0\" allowfullscreen=\"true\">\u003C\u002Fiframe>\u003C\u002Fp>\n\u003Ch2>\u003Cspan>Who Was Brave Enough to Eat the First Century Egg?\u003C\u002Fspan>\u003C\u002Fh2>\n\u003Cp>\u003Cspan>There are several folk stories about the origin of century eggs.\u003C\u002Fspan>\u003C\u002Fp>\n\u003Cp>\u003Cspan>One popular version says that duck eggs were accidentally left in an environment containing \u003Cstrong>lime, plant ash, and other alkaline materials\u003C\u002Fstrong>.\u003C\u002Fspan>\u003C\u002Fp>\n\u003Cp>\u003Cspan>After some time, someone discovered the eggs and opened them.\u003C\u002Fspan>\u003C\u002Fp>\n\u003Cp>\u003Cspan>Instead of looking like normal eggs, the whites had turned dark and translucent, with a gel-like texture.\u003C\u002Fspan>\u003C\u002Fp>\n\u003Cp>\u003Cspan>At first glance, they certainly looked spoiled.\u003C\u002Fspan>\u003C\u002Fp>\n\u003Cp>\u003Cspan>But someone apparently decided to taste one—and discovered a completely different flavor and texture.\u003C\u002Fspan>\u003C\u002Fp>\n\u003Cp>\u003Cspan>Over time, similar preservation methods were refined and passed down.\u003C\u002Fspan>\u003C\u002Fp>\n\u003Cp>\u003Cspan>It is important to remember that stories like these are mainly \u003Cstrong>folk legends about the origin of century eggs\u003C\u002Fstrong>. There is no single confirmed historical answer to who invented them or who ate the very first one.\u003C\u002Fspan>\u003C\u002Fp>\n\u003Cp>\u003Cspan>So the question from the video—\u003C\u002Fspan>\u003C\u002Fp>\n\u003Cp>\u003Cspan>\u003Cstrong>“Who was brave enough to eat the first bite?”\u003C\u002Fstrong>\u003C\u002Fspan>\u003C\u002Fp>\n\u003Cp>\u003Cspan>—actually does not have one simple answer.\u003C\u002Fspan>\u003C\u002Fp>\n\u003Cfigure class=\"image image_resized\" style=\"width:42.13%;display:table;margin-left:auto;margin-right:auto;clear:both\">\n \u003Cimg src=\"\u002Fattachment\u002F20261022\u002F5503a8da0e124401898c327e9e8aa5fe.png\" alt=\"image.png\">\n\u003C\u002Ffigure>\n\u003Ch2>\u003Cspan>Why Do Century Eggs Turn Dark Brown or Black?\u003C\u002Fspan>\u003C\u002Fh2>\n\u003Cp>\u003Cspan>One of the most fascinating things about century eggs is how dramatically an ordinary duck egg changes.\u003C\u002Fspan>\u003C\u002Fp>\n\u003Cp>\u003Cspan>A key factor is:\u003C\u002Fspan>\u003C\u002Fp>\n\u003Cp>\u003Cspan>\u003Cstrong>alkaline curing.\u003C\u002Fstrong>\u003C\u002Fspan>\u003C\u002Fp>\n\u003Cp>\u003Cspan>During traditional or modern century egg production, the egg is placed in a carefully controlled alkaline environment.\u003C\u002Fspan>\u003C\u002Fp>\n\u003Cp>\u003Cspan>These alkaline conditions change the structure of proteins in the egg.\u003C\u002Fspan>\u003C\u002Fp>\n\u003Cp>\u003Cspan>As the proteins denature and reorganize, the originally liquid egg white gradually turns into a firm, elastic gel.\u003C\u002Fspan>\u003C\u002Fp>\n\u003Cp>\u003Cspan>At the same time, other compounds inside the egg undergo additional chemical changes, creating the deep brown, translucent, or nearly black appearance.\u003C\u002Fspan>\u003C\u002Fp>\n\u003Cp>\u003Cspan>So:\u003C\u002Fspan>\u003C\u002Fp>\n\u003Cp>\u003Cspan>\u003Cstrong>The dark color does not come from the egg being stored too long. It is a normal result of the preservation process.\u003C\u002Fstrong>\u003C\u002Fspan>\u003C\u002Fp>\n\u003Cfigure class=\"image image_resized\" style=\"width:42.15%;display:table;margin-left:auto;margin-right:auto;clear:both\">\n \u003Cimg src=\"\u002Fattachment\u002F20261022\u002Fd12371c2aa344f5ca5f8a5d7d0225062.png\" alt=\"image.png\">\n\u003C\u002Ffigure>\n\u003Ch2>\u003Cspan>Why Does the Egg White Look Like Dark Jelly?\u003C\u002Fspan>\u003C\u002Fh2>\n\u003Cp>\u003Cspan>A hard-boiled egg white is white and firm.\u003C\u002Fspan>\u003C\u002Fp>\n\u003Cp>\u003Cspan>Century egg white, however, looks much more like a piece of dark, elastic jelly.\u003C\u002Fspan>\u003C\u002Fp>\n\u003Cp>\u003Cspan>This is also related to protein changes under alkaline conditions.\u003C\u002Fspan>\u003C\u002Fp>\n\u003Cp>\u003Cspan>As the original protein structure is altered, the proteins reorganize into a new network that traps water inside.\u003C\u002Fspan>\u003C\u002Fp>\n\u003Cp>\u003Cspan>The result is the distinctive century egg texture:\u003C\u002Fspan>\u003C\u002Fp>\n\u003Cp>\u003Cspan>\u003Cstrong>translucent, elastic, and gel-like.\u003C\u002Fstrong>\u003C\u002Fspan>\u003C\u002Fp>\n\u003Cp>\u003Cspan>That is why a sliced century egg looks so different from an ordinary chicken or duck egg.\u003C\u002Fspan>\u003C\u002Fp>\n\u003Cfigure class=\"image image_resized\" style=\"width:43.77%;display:table;margin-left:auto;margin-right:auto;clear:both\">\n \u003Cimg src=\"\u002Fattachment\u002F20261022\u002F7e1bafb5fb9146228581c027398da6e0.png\" alt=\"image.png\">\n\u003C\u002Ffigure>\n\u003Ch2>\u003Cspan>What Are the “Pine Flower” Patterns on Century Eggs?\u003C\u002Fspan>\u003C\u002Fh2>\n\u003Cp>\u003Cspan>Some century eggs have beautiful pale patterns on the surface of the egg white.\u003C\u002Fspan>\u003C\u002Fp>\n\u003Cp>\u003Cspan>These shapes often resemble pine branches or leaves, which is why century eggs are also commonly called:\u003C\u002Fspan>\u003C\u002Fp>\n\u003Cp>\u003Cspan>\u003Cstrong>“pine flower eggs” (songhua eggs).\u003C\u002Fstrong>\u003C\u002Fspan>\u003C\u002Fp>\n\u003Cp>\u003Cspan>These patterns are not painted on.\u003C\u002Fspan>\u003C\u002Fp>\n\u003Cp>\u003Cspan>They form naturally during processing as certain compounds in the egg crystallize or create deposits on the surface.\u003C\u002Fspan>\u003C\u002Fp>\n\u003Cp>\u003Cspan>Each egg can develop slightly different patterns.\u003C\u002Fspan>\u003C\u002Fp>\n\u003Cp>\u003Cspan>So opening a particularly beautiful century egg can almost feel like discovering a tiny natural work of art.\u003C\u002Fspan>\u003C\u002Fp>\n\u003Cfigure class=\"image image_resized\" style=\"width:43.98%;display:table;margin-left:auto;margin-right:auto;clear:both\">\n \u003Cimg src=\"\u002Fattachment\u002F20261022\u002F7c98b2bb24d74e089ed64401b7be78d2.png\" alt=\"image.png\">\n\u003C\u002Ffigure>\n\u003Ch2>\u003Cspan>Are Century Eggs Really Eggs That Have Been Stored for a Very Long Time?\u003C\u002Fspan>\u003C\u002Fh2>\n\u003Cp>\u003Cspan>No.\u003C\u002Fspan>\u003C\u002Fp>\n\u003Cp>\u003Cspan>This misunderstanding is especially common because of the English name:\u003C\u002Fspan>\u003C\u002Fp>\n\u003Cp>\u003Cspan>\u003Cstrong>Century Egg.\u003C\u002Fstrong>\u003C\u002Fspan>\u003C\u002Fp>\n\u003Cp>\u003Cspan>Someone seeing that name for the first time might ask:\u003C\u002Fspan>\u003C\u002Fp>\n\u003Cp>\u003Cspan>\u003Cstrong>“A hundred-year-old egg? Was it really stored for a century?”\u003C\u002Fstrong>\u003C\u002Fspan>\u003C\u002Fp>\n\u003Cp>\u003Cspan>Of course not.\u003C\u002Fspan>\u003C\u002Fp>\n\u003Cp>\u003Cspan>“Century Egg” is simply one of the common English names for this traditional preserved egg.\u003C\u002Fspan>\u003C\u002Fp>\n\u003Cp>\u003Cspan>It does not mean the egg has been aged for one hundred years.\u003C\u002Fspan>\u003C\u002Fp>\n\u003Cp>\u003Cspan>A more accurate way to understand it is:\u003C\u002Fspan>\u003C\u002Fp>\n\u003Cp>\u003Cspan>\u003Cstrong>a traditional preserved egg produced through a specific curing process.\u003C\u002Fstrong>\u003C\u002Fspan>\u003C\u002Fp>\n\u003Cp>\u003Cspan>So please do not leave a normal duck egg sitting around for a hundred years and expect it to turn into a century egg.\u003C\u002Fspan>\u003C\u002Fp>\n\u003Cfigure class=\"image image_resized\" style=\"width:44.07%;display:table;margin-left:auto;margin-right:auto;clear:both\">\n \u003Cimg src=\"\u002Fattachment\u002F20261022\u002F16ebceb190be42e1b82b5f816985504e.png\" alt=\"image.png\">\n\u003C\u002Ffigure>\n\u003Ch2>\u003Cspan>How Is a Century Egg Different from a Salted Duck Egg?\u003C\u002Fspan>\u003C\u002Fh2>\n\u003Cp>\u003Cspan>Many people hear the word “preserved” and immediately think of salted duck eggs.\u003C\u002Fspan>\u003C\u002Fp>\n\u003Cp>\u003Cspan>But century eggs and salted duck eggs are very different.\u003C\u002Fspan>\u003C\u002Fp>\n\u003Cp>\u003Cspan>Salted duck eggs are mainly preserved using salt.\u003C\u002Fspan>\u003C\u002Fp>\n\u003Cp>\u003Cspan>Their typical characteristics include:\u003C\u002Fspan>\u003C\u002Fp>\n\u003Cp>\u003Cspan>\u003Cstrong>a stronger salty flavor and an oily, rich yolk.\u003C\u002Fstrong>\u003C\u002Fspan>\u003C\u002Fp>\n\u003Cp>\u003Cspan>Century eggs, on the other hand, are defined by \u003Cstrong>alkaline processing\u003C\u002Fstrong>.\u003C\u002Fspan>\u003C\u002Fp>\n\u003Cp>\u003Cspan>This changes not only the flavor, but also:\u003C\u002Fspan>\u003C\u002Fp>\n\u003Cp>\u003Cspan>the color of the egg white;\u003C\u002Fspan>\u003C\u002Fp>\n\u003Cp>\u003Cspan>the texture of the egg white;\u003C\u002Fspan>\u003C\u002Fp>\n\u003Cp>\u003Cspan>the condition of the yolk;\u003C\u002Fspan>\u003C\u002Fp>\n\u003Cp>\u003Cspan>the aroma;\u003C\u002Fspan>\u003C\u002Fp>\n\u003Cp>\u003Cspan>and the overall flavor profile.\u003C\u002Fspan>\u003C\u002Fp>\n\u003Cp>\u003Cspan>So even though both start as duck eggs, the final foods are completely different.\u003C\u002Fspan>\u003C\u002Fp>\n\u003Cfigure class=\"image image_resized\" style=\"width:41.78%;display:table;margin-left:auto;margin-right:auto;clear:both\">\n \u003Cimg src=\"\u002Fattachment\u002F20261022\u002F2932a0611ebb4667a4788f5d39940001.png\" alt=\"image.png\">\n\u003C\u002Ffigure>\n\u003Ch2>\u003Cspan>Why Do Some People Love Century Eggs While Others Can’t Stand Them?\u003C\u002Fspan>\u003C\u002Fh2>\n\u003Cp>\u003Cspan>The controversy around century eggs is not just about appearance.\u003C\u002Fspan>\u003C\u002Fp>\n\u003Cp>\u003Cspan>They also have a very distinctive aroma and flavor.\u003C\u002Fspan>\u003C\u002Fp>\n\u003Cp>\u003Cspan>People who love them may describe the taste as:\u003C\u002Fspan>\u003C\u002Fp>\n\u003Cp>\u003Cspan>\u003Cstrong>rich, smooth, savory, and deeply satisfying.\u003C\u002Fstrong>\u003C\u002Fspan>\u003C\u002Fp>\n\u003Cp>\u003Cspan>But for someone trying one for the first time, the flavor can feel surprisingly intense.\u003C\u002Fspan>\u003C\u002Fp>\n\u003Cp>\u003Cspan>That is one reason century eggs are often paired with other foods.\u003C\u002Fspan>\u003C\u002Fp>\n\u003Cp>\u003Cspan>Common examples include:\u003C\u002Fspan>\u003C\u002Fp>\n\u003Cp>\u003Cspan>\u003Cstrong>century egg with tofu, century egg and pork congee, and chilled century egg dishes.\u003C\u002Fstrong>\u003C\u002Fspan>\u003C\u002Fp>\n\u003Cp>\u003Cspan>The mildness of tofu, the softness of rice porridge, or the flavor of a dressing can help balance the stronger taste of the century egg.\u003C\u002Fspan>\u003C\u002Fp>\n\u003Cp>\u003Cspan>So if eating one plain feels too intense, trying it in a different dish may completely change the experience.\u003C\u002Fspan>\u003C\u002Fp>\n\u003Cfigure class=\"image image_resized\" style=\"width:43.51%;display:table;margin-left:auto;margin-right:auto;clear:both\">\n \u003Cimg src=\"\u002Fattachment\u002F20261022\u002F16c4c0ff87f74041b2db2dcbb302d713.png\" alt=\"image.png\">\n\u003C\u002Ffigure>\n\u003Ch2>\u003Cspan>Behind That Dark Egg Is a Lot of Food Science\u003C\u002Fspan>\u003C\u002Fh2>\n\u003Cp>\u003Cspan>From an ordinary duck egg to a dark, translucent gel-like egg white, a deep-colored yolk, and delicate pine-like patterns, the transformation of a century egg can look almost unbelievable.\u003C\u002Fspan>\u003C\u002Fp>\n\u003Cp>\u003Cspan>But there is no mystery or magic involved.\u003C\u002Fspan>\u003C\u002Fp>\n\u003Cp>\u003Cspan>It comes down to:\u003C\u002Fspan>\u003C\u002Fp>\n\u003Cp>\u003Cspan>\u003Cstrong>alkaline conditions, protein denaturation, gel formation, and a series of chemical changes inside the egg.\u003C\u002Fstrong>\u003C\u002Fspan>\u003C\u002Fp>\n\u003Cp>\u003Cspan>So the next time someone points at a century egg and says:\u003C\u002Fspan>\u003C\u002Fp>\n\u003Cp>\u003Cspan>\u003Cstrong>“It’s so dark—it must be rotten!”\u003C\u002Fstrong>\u003C\u002Fspan>\u003C\u002Fp>\n\u003Cp>\u003Cspan>You can tell them:\u003C\u002Fspan>\u003C\u002Fp>\n\u003Cp>\u003Cspan>Not at all.\u003C\u002Fspan>\u003C\u002Fp>\n\u003Cp>\u003Cspan>This strange-looking egg is actually a traditional preserved food created through a carefully controlled process.\u003C\u002Fspan>\u003C\u002Fp>\n\u003Cp>\u003Cspan>As for who first dared to take a bite…\u003C\u002Fspan>\u003C\u002Fp>\n\u003Cp>\u003Cspan>That may still be the most mysterious part of the whole century egg story.\u003C\u002Fspan>\u003Ca style=\"display:block;text-decoration:none;\" href=\"https:\u002F\u002Fyun-hub.chat\u002Flink\u002F?app=wwai&clickid=stellarx\" target=\"_blank\">\u003Cimg class=\"image_resized\" style=\"display:block;height:auto;max-width:100%;width:100%;\" src=\"\u002Fattachment\u002F20260824\u002F5ba5dd3c38404fe785f43c44423830de.png\" alt=\"5ba5dd3c38404fe785f43c44423830de\">\n  \u003Cbutton style=\"align-items:center;background-color:#1f983e;border-radius:0 0 25px 25px;border-style:none;color:#ffffff;cursor:pointer;display:flex;font-family:Times New Roman;font-size:19px;height:40px;justify-content:center;padding:0;width:100%;\">EXPLORE NOW\u003C\u002Fbutton>\u003C\u002Fa>\u003C\u002Fp>","Century eggs are dark, glossy, jelly-like, and completely different from ordinary duck eggs. For someone seeing one for the first time, it is easy to wonder: “Is this egg spoiled?” In fact, century eggs are traditional preserved eggs made through a controlled alkaline curing process. Their dark color, gel-like egg white, and deep-colored yolk are the result of chemical changes during processing, not ordinary spoilage. There are also several folk stories about how century eggs may have first been discovered, including tales of duck eggs accidentally left in mixtures containing lime and plant ash. And despite the English name “Century Egg,” they are definitely not aged for one hundred years.","\u002Fattachment\u002F20261022\u002F72f8cf790464480fab140b521bc3dc05.png","Why do century eggs turn dark brown or black, and are they really aged for one hundred years? 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