Unstable Concoction

Century egg, also known as preserved egg, hundred-year egg, thousand-year egg and thousand-year-old egg is a Chinese cuisine ingredient made by preserving duck, chicken or quail eggs in mixture of clay, ash, salt, lime, and rice straw for several weeks to several months, depending on the method of processing. After the process is completed, the yolk becomes a dark green, cream-like substance with a strong odor of sulfur and ammonia, while the white becomes a dark brown, transparent jelly with little flavor or taste. The transforming agent in century egg is its alkaline material, which gradually raises the pH of egg from around 9 to 12 or more. This chemical process causes an "inorganic version" of fermentation, which breaks down some of the complex, flavorless proteins and fats into simpler, flavorful ones. 

As my family normally have brown rice, my recipe will be based on brown rice, which needs more water compared to the white rice.. so.. Just use the "AGAK-AGAK" style okay? =)

You need,

2 cups of brown rice, 10 cups of water.


2 century eggs, diced.


2 salted duck eggs, boiled and diced.


Thinly sliced ginger.


Chopped mushroom.


Minced meat, mixed with seasonings.


Braised peanuts. Can be bought from the supermarket which are normally found in cans.


Chopped chilis, spring onion and ginger for garnishing.

1. Wash the rice and put it in the rice cooker with 10 cups of water. Change it to porridge mode or something and let it cook.
   
2. When it's almost 3/4 cooked, add in all the ingredients and stir but be careful not to damage the diced eggs. Then, add in seasonings according to your taste and preferences.
3. Let it cook and serve hot. =)