Not many people like century eggs because of their pungent flavor. It is indeed an acquired taste. For a lot of Westerners, the look of it does not appeal to them and usually is a “No-No” for them. I guess my hubby is among the few quaylos that eat century eggs but he is not crazy about it like me and my Mum. We like to eat them with sweet and sour sliced ginger. However, I did not began to like century eggs until I am a adult. When we are younger, we tend to have a more sensitive palate that rejected strong flavors like the century egg yolk. Usually in the Chinese Restaurant, century eggs are a delicacy, and they are served in small quantities as an appetizer course. You will often see it in a Dim Sum Menu.
The Chinese word for Amonia is “Ma Liu” literally means horse urine. When I was a little girl, I always thought that it was used in making these eggs. This is probably one reason that I don’t like it then. Of course now I know this just a myth. To make century eggs, you need an alkaline substance for the preservation so horse urine which is acidic won’t work (thank goodness).
Stir fry Baby bok choy with quail century eggs
300 gms baby bok choy
2 slices ginger
2 tb soya sauce
1/4 cup water
½ cube chicken stock
A few drops sesame oil
1 1/2 tb vegetable oil for stir-frying
Salt and white pepper to taste
5 quail century eggs (halfed)