Recipes for Century Egg

Ingredients

• 2 expired century eggs, peeled and diced
• 2 cups mixed greens
• 1/2 cucumber, sliced
• 1/2 red onion, thinly sliced
• 1/4 cup cherry tomatoes, halved
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1 teaspoon Dijon mustard
• Salt and pepper to taste
• Optional toppings: croutons, roasted nuts, cheese

Instructions

1. In a large bowl, combine the mixed greens, cucumber slices, red onion, and cherry tomatoes.
2. In a separate small bowl, whisk together the olive oil, lemon juice, Dijon mustard, salt, and pepper to make the dressing.
3. Add the diced century eggs to the salad ingredients.
4. Drizzle the dressing over the salad and toss gently to coat all the ingredients.
5. Serve the century egg salad with optional toppings like croutons, roasted nuts, or cheese.
6. Note: Ensure the century eggs have been properly stored and do not show any signs of spoilage before using.

Ingredients

• 2 cups cooked rice
• 2 slightly expired century eggs, peeled and diced
• 1/2 cup diced carrots
• 1/2 cup diced bell peppers
• 1/2 cup peas
• 2 cloves garlic, minced
• 2 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 1 tablespoon vegetable oil
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 2 green onions, sliced for garnish

Instructions

1. Heat the vegetable oil in a large skillet or wok over medium heat.
2. Add the minced garlic and cook for 1 minute until fragrant.
3. Add the diced carrots, bell peppers, and peas to the skillet. Cook for 3-4 minutes until the vegetables are slightly softened.
4. Push the vegetables to one side of the skillet and add the diced century eggs to the other side. Cook for 2 minutes to heat through.
5. Add the cooked rice to the skillet. Stir well to combine with the vegetables and century eggs.
6. Pour the soy sauce and oyster sauce over the rice mixture. Season with salt and black pepper. Stir fry for 5-6 minutes until the rice is heated through and well coated with the sauces.
7. Remove from heat and garnish with sliced green onions.
8. Serve the century egg fried rice hot and enjoy!

Ingredients

• 1 cup rice
• 6 cups chicken or vegetable broth
• 2 expired century eggs, peeled and sliced
• 1 tablespoon ginger, minced
• 1 tablespoon soy sauce
• 1 tablespoon sesame oil
• Salt and pepper to taste
• Green onions, thinly sliced (for garnish)

Instructions

1. Rinse the rice under cold water until the water runs clear.
2. In a large pot, bring the chicken or vegetable broth to a boil.
3. Add the rinsed rice and minced ginger to the pot, reduce the heat to low, and cover. Cook for about 1 hour, stirring occasionally to prevent sticking.
4. Once the rice has broken down and the congee has thickened to your desired consistency, add the sliced century eggs, soy sauce, and sesame oil. Stir well to combine.
5. Continue cooking for another 10-15 minutes to heat the century eggs thoroughly.
6. Season with salt and pepper to taste.
7. Serve the century egg congee hot, garnished with sliced green onions.
8. Note: Ensure the century eggs have been properly stored and do not show any signs of spoilage before using.

Ingredients

• 2 slightly expired century eggs
• 4 cups chicken broth
• 1 cup sliced mushrooms
• 1/2 cup diced tofu
• 2 green onions, thinly sliced
• 1 tablespoon soy sauce
• 1 teaspoon sesame oil
• Salt and pepper to taste

Instructions

1. 1. In a pot, bring the chicken broth to a boil.
2. 2. Peel the century eggs and cut them into small pieces.
3. 3. Add the century eggs, mushrooms, tofu, and green onions to the pot.
4. 4. Season with soy sauce, sesame oil, salt, and pepper.
5. 5. Simmer for 15-20 minutes, or until the mushrooms and tofu are cooked through.
6. 6. Serve hot and enjoy!