What Are Century Eggs?

Reactions Science Videos | March 13, 2018

These green and black preserved eggs don’t really look like food, but the chemistry of fermentation turns pidan, or century eggs, into a Chinese comfort food. In this week’s Reactions episode, we’re talking about the science of these unusual treats.

Sources:

Wang J and Fung DYC. (2008). Alkaline-fermented foods: a review with emphasis on pidan fermentation. Crit. Rev. Microbiol. 22(2):101-138.

The 500-year-old-snack

Preserved eggs: appearances can be misleading

Molecular cooking: physical transformations in Chinese ‘century’ eggs

Changes of Amino Acid Composition and Lysinoalanine Formation in Alkali-Pickled Duck Eggs

Nondestructive Discrimination of Lead (Pb) in Preserved Eggs (Pidan) by Near-Infrared Spectroscopy and Chemometrics

Yolk of  the Century Egg (Pidan) Contains a Readily Digestible Form of  Free Vitamin B12

CHEMICAL COMPOSITION, PHYSICAL PROPERTIES AND MICROSTRUCTURE OF PIDAN WHITE AS AFFECTED BY DIFFERENT DIVALENT AND MONOVALENT CATIONS

Hunger and technology

Unless You Like Toxic Chemicals, Skip This Chinese Delicacy

Black eggs and ripe guava lead Taiwan's tech revolution

How does excessive basicity denature proteins?

File:Tiangong Kaiwu Pulley Wheel.jpg

Ever wonder why dogs sniff each others' butts? Or how Adderall works? Or whether it's OK to pee in the pool? We've got you covered: Reactions a web series about the chemistry that surrounds you every day. Produced by the American Chemical Society.