Is a 100-year-old egg nog really 100 years old?
In this article, we will answer the question “Is a 100-year-old egg nog really 100 years old?”, and what are Century eggs.
Is a 100-year-old egg nog really 100 years old?
No, 100-year-old egg nog is not exactly 100 years old. The 100-year-old egg nog is made by preserving eggs in a saline solution for weeks or months. Read on if you want to know what century eggs are.
What are Century eggs?
Century eggs( chicken, duck, or quail) are eggs that have been preserved in a solution containing salt, clay, but can also include ash, quicklime, and rice hulls.
As a result of the preservation process, the egg yolks develop a creamy, cheese-like texture, and egg whites morph into dark-colored jelly. Century eggs taste great on their own but make a great pair with pickled ginger root, congee, or rice porridge.
The century eggs are originally a Chinese discovery. In China, the century eggs are referred to as “pine-patterned eggs” owing to the complex woodland-looking patterns on the egg surface. The eggs develop a pungent odor during production, due to which they are given the Thai name, Khai yiao ma, which means “horse urine eggs”.
The safety of the century eggs has been a concern since the beginning. The century eggs cannot get contaminated on their own unless malpractices are adopted. For example, back in 2013, 3 factories of the Jiangxi province were caught using industrial copper sulfate in century egg production to reduce the production time of the century eggs. The industrial copper sulfate
What are the uses of Century eggs?
Century eggs can be eaten after peeling and rinsing. But there are other creative ways you can enjoy this dish. Chunks of the century eggs wrapped with pickled ginger root is a famous starter option and street food for the Cantonese. The Taiwanese like to top off their cold tofu with sliced century eggs, katsuobushi, with a drizzle of soy sauce, and sesame oil. Moreover, chunks of century eggs stir-fried with veggies is a famous food of Taiwanese cuisine.
Chunks of century eggs cooked with rice porridge to make “century egg and lean pork congee” is a famous entree in the Chinese dim sum restaurants. The century egg congee is paired with Fried dough sticks known as youtiao.
How to make the early American eggnog?
- 1 cup brandy
- ½ cup sherry wine
- ½ cup Jamaican rum
- ½ cup whiskey
- 12 eggs, separated
- ¾ cup white sugar
- 1-quart whole milk
- 1-quart heavy cream
- 1-quart vanilla ice cream, for serving
- 1 tablespoon freshly grated ground nutmeg, for
- Take a bowl and pour the brandy, sherry, rum, and whiskey into it.
- Crack the eggs one by one and keep the egg whites and egg yolks in two separate bowls.
- Whip the egg yolks until light and frothy. Beat in the sugar until the mixture fades in color. Last but not the least, beat in the liquor mixture, milk, and heavy cream until well-combined.
- Use a clean and dry beater to whip the egg whites until you get soft peaks. Fold the fluffy egg white mixture into the milk mixture. Then divide the batter into two clean, gallon-size plastic milk containers. Refrigerate for as long as 10 days and at least 5 days. Shake the container during storage to prevent alcohol separation.
- Serve the eggnog in a punch bowl. Beat in the milk mixture. Top with a quart of vanilla ice cream and sprinkle some nutmeg.
How to make Duck Egg Nog?
- 1 cup cream
- 1 – 1½ cups milk
- Pinch of salt
- 1 teaspoon vanilla extract
- ¼ teaspoon fresh ground nutmeg or whole nutmeg shavings equivalent
- 3 medium-sized duck eggs, separated
- ¾ cup organic sugar
- 12 ounces rum, brandy or bourbon, or to taste
- Pour 1 cup of milk, cream, and cream into a saucepan. Stir in some salt, nutmeg, and vanilla. Mix well. Bring the mixture to a light simmer.
- Beat the egg yolks and sugar in a bowl. Slowly stir in ½ cup the hot milk and cream mixture. Mix vigorously to prevent the eggs from cooking. Then stir in another ½ cup of the milk and cream mixture. Do this until all of the milk mixture is used up.
- Set a strainer over a bowl and place the bowl in an ice-water bath containing 50% ice and 50% water. Pour the milk and yolk mixture into the strainer.
- Return the strained mixture to the saucepan and cook over medium heat to thicken the mixture. Use a spatula to stir the mixture and prevent it from sticking to the bottom.
- When the mixture starts to coat the back of your spoon, remove the saucepan from heat and tip it into the strainer. Stir in the remaining milk and let it cool.
- Refrigerate until ready to serve.
- Before serving, mix 4 ounces of eggnog with 2 ounces of rum, brandy, or bourbon; add some ice and shaved nutmeg for flavor.
Other FAQs about Eggs that you may be interested in.
In this article, we answered the question “Is a 100-year-old egg nog really 100 years old?”, and what Century eggs are.