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Eggs from China
Fresh duck eggs are soaked in, or coated with, a strong alkaline mix of sodium hydroxide (or lime and soda ash), salt and tea for about four to six weeks. The alkali soaks through the shell and turns the white into a translucent jelly and the yolk dark green. This is a chemical cure, not a microbial fermentation. Made in 3 steps over 28 days – 42 days. The longest step, soak in alkaline pickle, or coat with alkaline paste, takes 28–42 days (Gao B 2022).
| Main step | 28–42 daysReported[gao2022][zheng2023] | Soak in alkaline pickle, or coat with alkaline paste |
|---|---|---|
| Acidity | pH 10Measured[gao2022] | Soak in alkaline pickle, or coat with alkaline paste |
| Fresh, uncracked duck eggs[gao2022] | |
| 4.5 % (m/v) | Sodium hydroxide in the pickling solution[gao2022] |
| 3.0 % (m/v) | Salt (NaCl)[gao2022] |
| 0.4 % (m/v) | Copper sulfate · Copper or copper-zinc salts help seal the shell pores late in pickling; lead is prohibited[gao2022][zheng2023] |
| Black tea (traditional)[zheng2023] | |
| Starter | none (chemical cure) |
Total time across the recorded steps: 28 days – 42 days
What changes: Starting material: fresh, uncracked duck eggs
Output: fresh, uncracked eggs.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Century egg is cured by alkali, not microbes. The pH inside rises to about 10, the opposite of a lactic ferment. Salted eggs such as khai-khem use salt alone and keep a normal white.
Lead oxide was once used to speed the cure and is now strictly prohibited because of lead poisoning. Copper and copper-zinc salts are used instead, but residual heavy metals remain a concern, and heavy-metal-free methods are being developed.
Hazards the sources name: Bacillus cereus (reported among the predominant bacteria).
Every number is labelled with how it is known. How this atlas is made
The earliest record is from 1504 (Song Xu, 竹嶼山房雜部), which calls it 混沌子. A 1633 text describes a salt-and-ash soak turned three times in a month.
