Century Egg Tofu

The Story

Century eggs — also called preserved eggs or “thousand-year eggs” — are one of China’s most iconic (and to Western eyes, alarming) ingredients. Regular duck eggs are preserved in a mixture of clay, ash, salt, and rice hulls for weeks or months until the white turns into a translucent, dark amber jelly and the yolk becomes a creamy, dark green-gray paste. Despite their appearance, they are considered a delicacy and have been eaten in China for over five hundred years.

Pairing them with cold, plain silken tofu is a Shanghainese stroke of genius — the bland, cooling tofu provides the perfect canvas for the rich, complex flavors of the century egg. This dish is a staple cold appetizer at restaurants and a beloved home-cooking classic.

What to Expect

A plate of snow-white silken tofu cut into cubes, topped with dark, jewel-toned pieces of century egg and a drizzle of soy sauce and sesame oil, with a scattering of green scallion. The visual contrast is striking and, frankly, a little startling if you have never seen a century egg before. The egg white is a translucent dark brown, and the yolk is a mottled gray-green.

Take a deep breath and try it. The tofu is cool and silky, essentially flavorless on its own. The century egg has a rich, deeply savory flavor — think of a very intense egg yolk with a slight sulfurous edge and the umami depth of aged cheese. Together with the soy sauce and sesame oil, it becomes a harmonious, creamy bite that is much more approachable than it looks.

Tips

This is a cold appetizer — one of the easiest “adventurous” dishes to try in China. The tofu mellows out the century egg flavor significantly, so even if you are nervous, you will likely find it much milder than expected. If you enjoy it, you have unlocked an entire category of Chinese preserved egg dishes. Some versions include a splash of chili oil — request it if you want a little heat to complement the richness.