pidan

“Creating Clarity, Color, and Flavor The real transforming agent in pidan is the alkaline material, which gradually raises the already alkaline egg from a pH of around 9 to 12 or more.”

Simon & Schuster: On Food and Cooking, The Science and Lore of the Kitchen

“Alkaline-fermented foods: A review with emphasis on pidan fermentation.”

Simon & Schuster: On Food and Cooking, The Science and Lore of the Kitchen

“Pine-Blossom Eggs An especially prized variant of pidan is one in which the aspic-colored white is marked throughout with tiny, pale, snowflake traceries.”

Simon & Schuster: On Food and Cooking, The Science and Lore of the Kitchen

“They owe their popular name—the Chinese term is pidan, or “coated eggs”—to their startlingly decrepit appearance: the shell encrusted with mud, the white a transparent brown jelly, and the yolk a semisolid, somber jade.”

Simon & Schuster: On Food and Cooking, The Science and Lore of the Kitchen

“There are only two essential ingredients for making pidan, in addition to the eggs: salt, and a strongly alkaline material, which can be wood ash, lime, sodium carbonate, lye sodium hydroxide, or some combination of these.”

Simon & Schuster: On Food and Cooking, The Science and Lore of the Kitchen

“Nouveaux Pidan Recently, two Taiwanese food scientists devised a method for making a striking, toned-down version of pidan.”

Simon & Schuster: On Food and Cooking, The Science and Lore of the Kitchen

“A mild, soft-yolked version of pidan is sometimes made by adding some lead oxide to the cure.”

Simon & Schuster: On Food and Cooking, The Science and Lore of the Kitchen

“No tengo la primera parte .. por favor no la pidan ..”

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“Pero no hay que generalizar a los españoles (asi como tampoco hay que generalizar con los argentinos, ni con los brasilleros, etc) estuve viendo las repercusiones alla y la mayoria esta re enojada por esto, les parece re de mal gusto y piden a los que hicieron esto que pidan perdon por ESTO que hicieron! ”

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