eggs, Chinese

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Known as pidan, houeidan, and dsaoudan, depending on variations in the method of preparation. Prepared by covering fresh duck eggs with a mixture of caustic soda, burnt straw ash, and slaked lime, then storing for several months (they are sometimes referred to as ‘hundred-year-old eggs’). The white and yolk coagulate and become discoloured, with partial decomposition of the protein and phospholipids.

Subjects: Medicine and Health.

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