Culture & Lifestyle • Food

Century Egg

Century egg is a preserved egg of Chinese origin, usually made from duck eggs but sometimes chicken or quail eggs.

By Ethan Anderson| Reviewed by Olivia Bennett, Standards & Fact-Checking Lead| Updated July 26, 2026|2 min read| Fact-checked

Century egg is a preserved egg of Chinese origin, typically made from duck eggs but also chicken or quail eggs. Despite its English name, the curing process takes weeks to months, not years, and results in a dark, translucent white, a creamy yolk, and a pungent flavour. In Canada, century eggs are commonly available in Chinese and Asian grocery stores and restaurants, particularly in cities with large Chinese-Canadian communities.

Description

Century egg is a preserved egg with a dark, translucent white and a creamy to dark yolk. According to Britannica, it is a preserved egg of Chinese origin, often noted for its strong smell and distinctive texture.

Preparation

The eggs are coated or packed in an alkaline mixture containing clay, ash, salt, quicklime, and rice hulls, then left to cure for several weeks to several months. This high-alkaline environment transforms the egg’s colour, texture, and taste, giving it its characteristic appearance and flavour.

History and origin

Century egg is commonly associated with China and the Ming dynasty, though the exact historical details are uncertain. The dish later spread widely in Chinese regional cuisines and across parts of Asia, including Hong Kong, Taiwan, and Southeast Asia.

Culinary use

Century eggs are eaten on their own, as a side dish, or used to add flavour to dishes such as congee. They are considered a delicacy in many Chinese-speaking and other East Asian food traditions.

Key facts

Century egg is a traditional Chinese preserved egg.
The name is misleading; the eggs are not aged for a century.
The curing process uses a strongly alkaline mixture that changes the egg’s texture, colour, and flavour.
Century eggs are often eaten with congee, tofu, or as a side dish.
They are associated with Chinese cuisine and are also common in Hong Kong, Taiwan, and parts of Southeast Asia.

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Canadian context

Century eggs are available in many Chinese and broader Asian grocery stores and restaurants in Canada, especially in cities with large Chinese-Canadian communities.

Frequently asked questions

Is a century egg actually 100 years old?

No. Century eggs are usually cured for only a few weeks to a few months.

What eggs are used to make century eggs?

Duck eggs are most common, but chicken and quail eggs are also used.

Why does a century egg look and smell different from a fresh egg?

The alkaline curing process changes the egg’s proteins and texture, creating a dark, translucent white, a creamy yolk, and a stronger smell.

Where did century eggs come from?

They originated in China and are often linked to the Ming dynasty, though the exact origin is not firmly documented.

How are century eggs usually eaten?

They are often eaten with congee, tofu, soy sauce, sesame oil, or served as a side dish.

References

Britannica — https://www.britannica.com/topic/century-egg
Supports: Century egg is a preserved egg of Chinese origin.
Wikipedia — https://en.wikipedia.org/wiki/Century_egg
Supports: Common names, egg types used, and preservation ingredients/process.
Great British Chefs — https://www.greatbritishchefs.com/features/what-is-a-century-egg
Supports: Origin in ancient China, typical curing time, ingredients, and culinary uses.
BBC Travel — https://www.bbc.com/travel/article/20151208-the-rotten-egg-people-love-to-eat
Supports: Historical origin story, Ming dynasty association, and spread in Asia.
American Chemical Society — https://www.acs.org/content/dam/acsorg/pressroom/reactions/infographics/what-are-century-eggs.pdf
Supports: Chemical explanation of alkaline-fermented eggs and origin in China.