Century eggs with green peppers or 青椒皮蛋 (qīngjiāo pídàn), is a relatively new dish for me that I first tried in a Hunan restaurant about 10 or 15 years ago. It quickly became one of my favorite dishes and a must-order for us at this particular restaurant.
Fried spicy peppers offer a spicy, fresh contrast to the umami-filled, savory century eggs, and while it may seem unusual, the dish just works!
What is a Century Egg?
A century egg, or 皮蛋 (pídàn in Mandarin or pei dan in Cantonese), is a Chinese delicacy made by preserving duck, chicken, or quail eggs (most often duck eggs) in a mixture of clay, ash, salt, quicklime, and rice hulls for weeks to months, which results in a gelatinous, translucent dark egg white and a creamy, dark-colored yolk.
The curing process creates a strong, unique ammoniated flavor, making it an acquired taste that is often enjoyed as an appetizer in cold dishes, with congee (porridge), or as an ingredient in stir-fries and other dishes.
What Does a Century Egg Taste Like?
The flavor of a century egg is intense and unique, described as pungent, with distinct flavors of sulfur or ammonia, due to the preservation process. The texture of the egg white is gelatinous and jelly-like, while the yolk is rich, creamy, and soft.
So you can imagine that some people find it offensive like a rotten egg. The first reaction to a century egg may be similar to someone trying a strong brie, camembert, or blue cheese for the first time.
For more information on century eggs, check out our Complete Guide to Century Eggs and other Century Egg recipes: Smashed chilies with century egg, Three colored steamed eggs, Spicy Cold Tofu, and 20 Minute Congee.
Why You Should Give Century Eggs a Chance
Century eggs, also sometimes called thousand year old eggs, millennium eggs, or simply “preserved eggs,” are a food that I grew up with. I don’t remember if I liked them at first taste, but over time they grew on me through eating them in various dishes my parents prepared.
Banquet dishes like a cold platter with century egg served with slices of pickled ginger were a bit difficult for me as a kid – I mean, it’s a black, strongly flavored egg with ginger – you see my point!
However, century eggs with congee and pork or in cold tofu mixed with doubanjiang, soy sauce, garlic, and spices were always welcome sights at the table.
This is all to say that…if you encounter a century egg, we don’t suggest trying it all by itself on your first go. Rather, try it incorporated into a dish like congee, or like this century egg with peppers! It’s an ingredient that supports other flavors and adds umami to dishes.
Whether you’re new to them or you already enjoy century eggs, I hope you give this recipe a try!
Recipe Instructions
Deseed and slice peppers into 1½ to 2-inch thick slices. Prepare the century eggs by peeling them and giving them a quick rinse. Cut the eggs in half, then cut each half into 3 to 4 wedges.
Tip!
Periodically clean and rinse the knife when you slice the eggs to prevent the eggs from sticking to the knife. Unwaxed dental floss or cotton thread also work great to cleanly slice the eggs.
In a small bowl, add the chicken stock, light soy sauce, dark soy sauce, sugar, white pepper, and sesame oil. Set aside.
Heat a wok until it starts to smoke lightly, and add two tablespoons of oil around the perimeter. Add the peppers, and sear on both sides, turning occasionally. After the peppers are blistered on both sides, turn the heat down to medium so they don’t burn. Continue to cook the peppers (3 to 5 minutes) until they are tender and wilted. Remove them to a plate.
Add the remaining tablespoon of oil, along with the minced ginger, and cook until fragrant – about 20 seconds. Add the garlic, and cook over medium heat until fragrant (watch for burning!)
Next, add the peppers back to the wok with the Shaoxing wine.
Stir well, then add the seasoned broth you prepared earlier. Stir, bring to a simmer, then add the eggs.
Give everything a stir. When the mixture is simmering, cover and cook for 1 minute. Uncover, and increase the heat to high to reduce the liquid while stirring gently and occasionally, taking care not to break up the century egg wedges. Once the sauce has reduced, plate and serve immediately with steamed rice.
Learn more about century eggs in our YouTube video below!
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Recipe
Century Eggs with Green Peppers
Ingredients
- 3 green bell peppers (can also add jalapeño peppers if you like it spicy)
- 3 century eggs
- ½ cup low sodium chicken stock
- 1 tablespoon light soy sauce
- 1 teaspoon dark soy sauce
- ¼ teaspoon granulated sugar
- ⅛ teaspoon ground white pepper
- ½ teaspoon sesame oil
- 3 tablespoons neutral oil (such as vegetable, canola, or avocado oil; divided)
- 1 teaspoon minced fresh ginger
- 10 cloves garlic (sliced)
- 1 tablespoon Shaoxing wine
Instructions
- Deseed and slice peppers into 1½ to 2-inch thick slices. Prepare the century eggs by peeling them and giving them a quick rinse. Cut the eggs in half, then cut each half into 3 to 4 wedges.
- In a small bowl, add the chicken stock, light soy sauce, dark soy sauce, sugar, white pepper, and sesame oil. Set aside.
- Heat a wok until it starts to smoke lightly, and add two tablespoons of oil around the perimeter. Add the peppers, and sear on both sides, turning occasionally. After the peppers are blistered on both sides, turn the heat down to medium so they don’t burn. Continue to cook the peppers (3 to 5 minutes) until they are tender and wilted. Remove them to a plate.
- Add the remaining tablespoon of oil, along with the minced ginger, and cook until fragrant – about 20 seconds. Add the garlic, and cook over medium heat until fragrant (watch for burning!)
- Next, add the peppers back to the wok with the Shaoxing wine. Stir well, then add the seasoned broth you prepared earlier. Stir, bring to a simmer, then add the eggs.
- Give everything a stir. When the mixture is simmering, cover and cook for 1 minute. Uncover, and increase the heat to high to reduce the liquid while stirring gently and occasionally, taking care not to break up the century egg wedges. Once the sauce has reduced, plate and serve immediately with steamed rice.
