Bacon Eggs – From Scraps To Delicacies

Soaked in a black tea solution for 7 weeks to 5 months, herbal eggs have a pungent odor but taste delicious and nutritious.
Bacon eggs - from scraps to specialties
Tonkin eggs or century eggs, horse urine eggs is a dish originating from China. They are readily available in grocery stores and restaurants in this country. Despite its unpleasant odor, this age-old dish is loved for its deliciousness and richness in nutrients.
Food from 500 years ago
According to the BBC, scientists estimate that boiled chicken eggs were born 500 years ago, in the Ming Dynasty

. According to legend, at that time in Hunan province, a farmer discovered many duck eggs buried long time in mud and slaked lime (a type of calcium hydroxide). Instead of leaving, he tasted the eggs and discovered they tasted delicious with strange colors. Then he made his own batches of eggs, adding tea and salt to taste better
The basil eggs after soaking are dark green or dark brown and the whites are clear like jelly.



Photo: Yang Yang Fang.
Today, the recipe for herbal eggs has not changed much. The eggs of chickens, ducks or quails are soaked in a solution of thick black tea, lime, salt, and wood ash from 7 weeks to 5 months. After soaking, the egg whites look like jelly, dark brown, dark gray, or green. The yolk of the egg is dark green and soft. Some eggs, after soaking, have a snowflake-like pattern in the shell.
Due to their odor, they are often thought to be soaked in horse urine However, this hypothesis has been completely rejected because the pH in the urine is not enough to make this type of egg.



Despite the unpleasant smell, the savory eggs have the flavor of Camember, creamy and spicy.
Nutritious specialties
After hundreds of years of being handed down by the locals, herbal eggs appeared in Hong Kong restaurants in the 1940s. During this time, one of the most famous restaurants in the area was born. In addition to roasted duck, the chefs also serve the savory eggs as an appetizer, with salt ginger.
Crispy fried savory egg tarts at Hang Heung dimsum restaurant. Photo: Chan Sin Yan.
The dish gradually became popular and has many different versions. Bacon eggs are usually served with chilled tofu, pork, soy sauce, black vinegar and sesame oil.



In addition, with a high content of protein, iron and vitamin D, eggs are cooked with hot porridge to serve the sick.
In addition to traditional dishes, dimsum shops also sell savory egg cakes with red bean paste or Sichuan kung pao style. Beyond China, the dish appears in many Southeast Asian countries. Thais like to eat fried eggs with minced pork or chicken and chili. In Vietnam, herbal eggs are also produced and sold in supermarkets. When you eat, you just need to wash the hulls off and peel them off.
According to Lan Huong / Vnexpress
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