Eggs and tofu are frequently used in Chinese and Asian cooking. They are cheap sources of protein often prepared as side or “filler” dishes served during meal times.
Pi dan (century eggs) are preserved or cured in a mixture of salt, lime, and ash wrapped in rice husk for several weeks. After curing, the white turns amber and is gelatinous. The yolk turns into a dark green to grey color with a creamy consistency. They are often eaten as is with pickled ginger or chopped and added to pi dan juk (congee).
In Malaysia most chicken eggs are brown eggs. In contrast, duck eggs have white shells and are larger. They are often used to make salted eggs.
Commercial kiam nui (salted eggs) are usually made with the richer duck eggs packed in damp salted charcoal. They are relatively inexpensive and easily available. Salted eggs are often eaten with plain congee. The golden orangey yolks are prized as garnishes in many appetizers and used in mooncakes.
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