Century Egg with Ham and Ginger
Century egg with ham and ginger is a cold Chinese plate that sets rich, creamy preserved egg against salty cured ham and sharp pickled ginger. Century eggs are duck eggs cured for around 100 days in charcoal and lime, which gives them a green tint, a soft texture like cheese and a strong aroma. The ham and ginger cut through that richness, and the vinegar adds a final sour note.
Instructions
Wash the century eggs clean, then peel off the shells.
Cut each shelled egg into 4 slices. Cut the pickled stem ginger into thin slices.
Cut the Jinhua ham into thin slices and soak them in water for a while.
Build each bite by sandwiching a slice of ginger between a slice of ham and a slice of century egg.
Serve the stacks with a small bowl of dark vinegar for dipping.
Make it personal.
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