Eggs have a long history in Chinese cuisine and are used in a variety of dishes, from savoury to sweet.
Eggs have been an integral part of Chinese culture for centuries, deeply ingrained in traditional customs, culinary practices, and symbolic meanings. As one of the most versatile and nutritious foods, eggs hold a significant place in Chinese cuisine, ranging from classic dishes to symbolic offerings during festivals and celebrations.
In Chinese tradition, eggs symbolise fertility and new beginnings, making them a popular food during celebrations and festivals, such as Chinese New Year. Eggs are also believed to have health benefits and are often used in traditional Chinese medicine. Eggs have played an important role in Chinese cuisine for centuries, with tea eggs, century eggs, and steamed egg custards being just a few of the many dishes that feature this versatile ingredient. It’s likely eggs have such a place in the cooking of most of China’s regions because they’re such an accessible food; even when people couldn’t afford cattle or meat, they could raise chickens, ducks or quails (whose eggs also feature widely in Chinese food).
Tea eggs
One of the most popular ways eggs are prepared in Chinese cuisine is through tea eggs. Tea eggs are hard-boiled eggs that are then cracked and simmered in a mixture of soy sauce, tea, and spices. It is also known as marble egg because cracks in the egg shell create darkened lines with marble-like patterns on the surface of the egg.
Tea eggs originated in Zhejiang province as a way to preserve foods for a long time; it’s now found in all provinces and around the world. The original recipe uses various spices, soy sauce, and black tea leaves. A commonly used spice for flavouring tea eggs is Chinese five-spice powder, which contains ground cinnamon, star anise, fennel seeds, cloves and Sichuan pepper. The longer the eggs are allowed to steep in the tea mixture, the richer the flavour of the final product.
The tea egg is a flavourful and savoury snack that’s often sold as street food in China. Tea eggs can also be used as a flavourful ingredient in other dishes, such as noodle soups or rice bowls.
Century eggs
Another popular dish that features eggs in Chinese cuisine is century eggs, also known as preserved eggs or thousand-year-old eggs. Century eggs are made by preserving duck, chicken, or quail eggs in a mixture of clay, ash, salt, and quicklime for several weeks or months. The result is a gelatinous, black-coloured egg with a creamy, pungent flavour.
It’s likely century eggs also came about through the need to preserve eggs and make them last longer. The process essentially cures the eggs.
The century egg is said to have been invented around 600 years ago in Hunan during the Ming Dynasty, when a builder discovered duck eggs that had been left in some slaked lime being used for construction, liked how they tasted and decided to make more.
Century eggs can be served as a cold appetiser or snack, or used as an ingredient in congee, a type of rice porridge. There are also many dishes that incorporate century eggs as an ingredient, often alongside ginger, soy sauce and sesame oil to enhance their strong flavour.
Chinese steamed egg
Steamed egg (or water egg or egg custard) is a popular comfort food in Chinese cuisine. This dish is made by mixing eggs, salt and water, beating it together and then steaming the mixture until it sets, like a custard, Seasonings like soy sauce, ginger, and scallions or spring onions are often added. The result is a silky smooth custard with a delicate flavour that is often served as a side dish or a light meal. It’s a popular food for children, too.
Steamed egg is similar to other egg custard dishes in other cuisines, such as Chawanmushi in Japan, or Gyeran-jjim in Korea.
Eggs are used in many other ways in Chinese cooking. They’re added to stir-fries; cooked like omelettes; fried and served on rice; dropped into soup and a staple of fried rice. They’re also used in sweets and baking.
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