To the uninitiated, I must admit they are quite a gruesome sight and colour. Tastewise, like strong cheese, belachan, durian, escargots and the like, it's simply something you love or hate and eat or don't. I really don't think you can be 'in between'. Mum used to tell me that a sign of a 'good' century egg is the snowflake like markings in them.
I will only eat century eggs in my porridge and this was what we had last Thursday. Meatball rice porridge with dried scallops, served with sliced ginger/spring onions, a light drizzle of light soy and white pepper.
Being Cantonese, I love my porridge boiled to a gruel to an almost creamlike texture and consistency.
Lovely comfort food which we all yearn for every so often. I cooked 2 small cups of rice with hot water and a handful of dried scallops in a crockpot before I went to work.
If anybody else thinks this is yummy, please let me know!
2 comments:
Of course they're yuuuuummy. The eggs look gorgeous. Where did you get them if you don't mind me asking? Oh and what about salted eggs? I always get woried picking salted eggs cos you never know if they're all good.
Hi M - SS Mabohai. I can never be sure about them or salted eggs, just buy and hope for the best.
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