My understanding of the process fell apart very early into the explanation of how song hua eggs are made, but it involves soaking them in something, wrapping them in something, and then leaving them to sit for 2 months. The name (which I think translates to cedar frond) has to do with the snowflake-like designs that appear on the egg post-jellifying.
When you buy them you remove the woodsy coating and peel the shell off. The egg white tastes like nothing-jelly, and the yolk is just chewy. We ate them dipped in a garlic and vinegar sauce. However, you "can't eat these often", says Host Mother, since they are on the list with 1,000 other things (stinky tofu, oranges, cheese, etc.) that cause inflammation, esp. in the throat.
When you buy them you remove the woodsy coating and peel the shell off. The egg white tastes like nothing-jelly, and the yolk is just chewy. We ate them dipped in a garlic and vinegar sauce. However, you "can't eat these often", says Host Mother, since they are on the list with 1,000 other things (stinky tofu, oranges, cheese, etc.) that cause inflammation, esp. in the throat.
1 comment:
wow. most of this stuff looks delicious. or atleast inocuous. those eggs are giving me the shivers. you are quite brave for risking the throat inflammation as well as sudden death from listeria poisoning.
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