Chinatodo
Explore China’s iconic egg dishes—tea eggs, century eggs, braised eggs, steamed custard, sweet poached eggs, and salted duck eggs. Learn their stories, flavors, and where to find them.
1. Tea Leaf Eggs (茶叶蛋 chá yè dàn)
What it is: Hard-boiled eggs cracked and simmered in black tea, soy sauce, and spices like star anise.
Why it’s iconic: A staple at Chinese breakfast stalls and convenience stores. The marbled pattern from cracked shells makes it Insta-worthy.
Taste: Savory, earthy, with a subtle tea aroma.
Pro tip: Best enjoyed warm from street vendors or 7-Eleven-style shops.
2. Century Eggs (皮蛋 pídàn/松花蛋 sōng huā dàn)
What it is: Duck/chicken eggs preserved in clay, ash, and lime for weeks. The yolk turns creamy; the white becomes a translucent, amber jelly.
Why it’s iconic: Love it or hate it—this “fermented” egg divides global foodies but remains a Chinese banquet essential.
Taste: Bold, umami-rich, with a faint ammonia tang.
Try it: Pair with pickled ginger or tofu for balance.
3. Soy Sauce Braised Eggs (卤蛋 lǔ dàn)
What it is: Eggs slow-cooked in soy sauce, sugar, and Chinese spices until deeply browned. Often sold pre-packaged.
Why it’s iconic: A protein-packed snack for travelers. Look for vacuum-sealed versions at train stations.
Taste: Salty-sweet, with a chewy, meat-like texture.
Hack: Add to instant noodles for a gourmet upgrade.
4. Steamed Egg Custard (蒸蛋羹 zhēng dàn gēng)
What it is: Silky eggs steamed with water or broth, sometimes topped with minced pork or shrimp.
Why it’s iconic: A comfort food for all ages—toddlers’ first solid food, adults’ lazy-day meal.
Taste: Delicate, jiggly, mildly savory.
Secret: Perfect custard requires a 1:1.5 egg-to-water ratio and gentle heat.
5. Sweet Poached Eggs (糖水蛋 táng shuǐ dàn)
What it is: Eggs poached in sweetened water, often served with goji berries or glutinous rice balls.
Why it’s iconic: A humble dessert for postpartum recovery or chilly days.
Taste: Lightly sweet, with runny yolks as a contrast.
Culture note: Symbolizes “sweetness” in life during festivals.
6. Salted Duck Eggs (咸鸭蛋 xián yā dàn)
What it is: Duck eggs cured in brine or packed in salted mud for 20-30 days. The yolk turns oily, bright orange, and crumbly—the star of many dishes.
Why it’s iconic: A pantry staple for centuries, used in zongzi (sticky rice dumplings) and mooncakes. The yolk is now a trendy “luxury” ingredient in fusion snacks.
Taste: Salty, rich umami from the yolk; the egg white is firmer and saltier.
Pro tip: Smear the yolk on congee or try “salted egg yolk fries” at trendy cafes.
