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Tried a century egg at a market in Oakland and now I keep a pack in my fridge
Stall owner handed me a slice on a toothpick and said most folks spit it out on the first bite, but the creamy yolk with pickled ginger actually won me over. Been putting half of one in my lunch rice for 3 weeks now. Anyone got a brand or a sauce that beats plain soy on these?
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stellaa696d ago
Man, I used to be that person who gagged at the smell alone. My ex kept them in the fridge and I literally made him store them in a ziplock inside a tupperware cause I couldn't handle it. Then a friend dared me at dim sum and something just clicked, that soft dark yolk is basically umami butter once you get past the look of it. Now I do the same thing you do, half of one over rice with a little chili oil and it makes a boring lunch way better. Try it with a splash of black vinegar and a pinch of sugar mixed into the soy, sounds weird but it cuts the strong taste real nice.
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