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Eggs preserved by fermentation or by alkaline curing.
3 entries listed here.
| Ferment | Region | Main step | Temperature | Salt | pH |
|---|---|---|---|---|---|
| Century egg (boundary: alkaline, chemical) | China | 28–42 days | 10 | ||
| Khai-khem (boundary: salt-cured, not fermented) | Thailand | 30 days | 26 % | ||
| Zaodan | China | 24 h |
Bold names have a full page with the animated steps. Blank cells: no sourced value yet.
What the sources record about each of these so far.
Also called 糟蛋, wine-lees preserved egg, Pinghu zaodan, Xufu zaodan.
soft-shelled egg with wine aroma, eaten without cooking
Numbers come from cited sources and carry a label that says how each is known. How this atlas is made
