Preserved Duck Egg Congee (Century Egg Congee)

Preserved duck egg congee or century egg congee is a Chinese-style congee made with marinated pork strips and bite-sized chunks of century egg. In Cantonese, it is called ‘pei dan sau yuk jok’ and it’s my favorite Chinese congee of all time. When life comes at me in full force, I seem to crave food that triggers a memory of simpler times and lately what comforts me is a simple homey meal like a bowl of this congee. If you need a pick-me-up or you simply want flavors that remind you of home, give this congee a try!

Why you’ll love this recipe

This century egg congee is surprisingly light yet delightful, with pockets of umami bombs from the marinated pork and century egg exploding through your mouth in each bite. Traditionally, congee is made with rice grains. However, to speed things up, I used day-old cooked rice to prepare this congee which is also a great way to use up leftover rice. Using pre-cooked rice will only require 45 minutes to prepare this congee, which is a game changer since congee usually takes quite a long time to make.

Additionally, this congee is meal-prep friendly. You can make a big batch, store it in the fridge for later, and reheat it when ready to serve! You’ll have a hot bowl of congee ready in no time.

What is Preserved Duck Egg (Century Egg)?

Century egg or preserved duck eggs is a Chinese delicacy made by curing duck eggs in a mixture of clay, ashes, salt, sugar, rice hulls, and quicklime or calcium oxide. This curing process creates a chemical reaction that develops the eggs into a deep-colored jelly-like texture, with a distinct strong pungent smell. As for the flavor, it is savory, funky, and mildly salty. Preserved duck eggs can be consumed on their own or as additional ingredients for noodles, soup, or congee, like what I did for this recipe!

Preserved Duck Egg Congee Ingredients & Substitutions

Cooked long-grain rice: I like to use long-grain rice for Chinese-style congee but you can also use short-grain or medium-grain rice. 

Water: Used to cook the rice to make congee

Salt: For seasoning

Ginger: For seasoning and aroma; Adds warmth and spice to the congee, making it extra delicious and comforting

Preserved duck eggs: Also called century eggs; this egg is preserved for several months in a mixture of salt and clay. The texture of the eggs becomes gelatinous and the flavor develops into something slightly salty, aromatic, and umami-rich. They can be found in the refrigerated section at your local Chinese market. 

Pork Marinade Ingredients & Substitutions

Pork shoulder: Aside from the preserved duck eggs, pork is another main component in the congee. It’s important to cut them into thin strips to allow the marinade to penetrate deeper and quicker and it also helps to tenderize the pork. I like using pork shoulder because it has a good meat-to-fat ratio, however, you can also use pork loin as a leaner option. 

Soy sauce: For seasoning; it adds flavor and umami to the pork. I like using soy sauce by Pearl River Bridge.

Shaoxing cooking wine: Enhances the flavor and aroma of the pork and also helps to tenderize the meat

Sugar: Balances out the salty and savory flavors

Garlic powder: For seasoning the pork

Onion powder: For seasoning the pork

Chicken bouillon powder: Also for seasoning the pork; it packs the pork strips with umami and savory flavor. I recommend using Lee Kum Kee brand.

Garnish Ingredients & Substitutions

Chopped scallions: For added freshness, bright color, and a mild onion flavor

White pepper powder: For added spice and peppery flavor

How to Prepare Preserved Duck Egg Congee

Step 1: Prepare congee

In a pot, add rice, water, salt, and neutral oil. Stir until thoroughly mixed. Heat over medium heat and bring to a boil. Once boiling, reduce the heat to low. Let this simmer for 30 minutes, making sure to stir every 10 minutes to prevent the rice from sticking or burning on the bottom.

Step 2: Marinate pork

While the rice is cooking, prepare the pork marinade. In a small mixing bowl, combine the thinly sliced pork, soy sauce, Shaoxing cooking wine, sugar, garlic powder, onion powder, and chicken bouillon powder. Mix until well combined. Set this aside in the fridge to marinate.

Step 3: Prepare duck eggs

Peel the duck eggs then slice them into bite-sized pieces.

Step 4: Check congee consistency

After 30 minutes, check on the rice for consistency. It should be very starchy and the rice grains should be very small. If it isn’t thick enough, let it simmer for an additional 10 minutes. If it’s too thick, add a few tablespoons of water to loosen it up.

Step 5: Add congee ingredients

When the consistency is to your liking, add the marinated pork, ginger, and preserved duck eggs. Mix until the pork has fully cooked, about 3 to 4 minutes.

Step 6: Garnish & serve

Serve with chopped scallions and white pepper powder. Enjoy!

Preparation Tips for Preserved Duck Egg Congee

Here are some helpful tips for making the best preserved duck egg congee every time.

• Stir the mixture frequently while cooking. This will prevent the congee from sticking to the bottom of the pan and burning.
• If your congee is too thick simply add a splash of water until it reaches your desired consistency. On the other hand, if the mixture is too loose, just let it simmer for a few minutes until it thickens up. 
• For a vegetarian option, you can substitute the pork with mushrooms or skip the pork completely. You can also substitute the pork with chicken or beef.
• If making a big batch for meal prep, first, cool the congee to room temperature. Then ladle them into portion-size containers and transfer them to the fridge. You can either reheat it in the microwave or over the stovetop. The congee will thicken up as it sits so you may need to add a splash of water to loosen it up while reheating. 

Frequently Asked Questions

What are preserved duck eggs?

Preserved duck eggs are a delicacy originating in China. It is made by curing raw duck eggs in clay, quicklime, salt, and rice hulls for several weeks up to a month. During the curing process, the egg darkens in color and develops into a jelly-like texture and a strong pungent smell with a savory and salty taste. 

Can preserved duck eggs congee be made in advance?

Like with most congee, you can also prepare preserved duck eggs congee in advance. Simply, prepare the congee according to the recipe instructions and allow it to cool to room temperature. Transfer to individual portion containers and store in the fridge for up to 4 days. If adding toppings to the congee, I recommend keeping them separate and top right before serving. 

What toppings can I put over congee?

There’s a wide variety of toppings you can put over congee to make it even more delicious. For freshness, you can add chopped scallions, chives, or cilantro. For more protein, dried pork floss would be great. For some crunch, you can add fried shallots, fried garlic, or sesame seeds. If you are a fan of spicy food, you can top it with chili oil! 

How can preserved duck egg congee be stored?

Store the congee in an airtight sealed container. Plastic takeout containers also work well as they are great for portioning. It’ll stay good in the fridge for up to a week or in the freezer for up to a month.

How can preserved duck egg congee be reheated?

To reheat, simply blitz it in the microwave on high for a minute or until fully heated through. You can also reheat the congee on the stove for a few minutes 3-5 minutes or until it reaches a gentle simmer. If the congee is too thick, add a splash of water to loosen it up. 

Are preserved duck eggs safe to eat?

Yes, preserved duck eggs are safe to eat. The brining or curing process itself already inhibits the growth of potentially harmful bacteria. In addition, the century egg is cooked together with the congee. But just like any other food, century eggs can go bad. Signs of spoilage to watch out for include cracked shells, slimy texture, any liquid seeping out of the shells, and a foul odor. If you see any of these signs of spoilage, discard and do not consume the egg.

Is a century egg healthy?

Century egg is a good protein source. It is also rich in Vitamin B12 which is vital in the production of red blood cells. However, due to its preparation process, century eggs have a high sodium content. Therefore, it’ll still be best to consume them in moderation. Treat them as a delicacy and not as a part of your daily diet.

Should preserved duck eggs be refrigerated?

Store-bought packaged century eggs usually don’t need to be refrigerated but I recommend keeping them stored in the fridge to extend their shelf life. Once the shells have been peeled off the eggs, they must be stored in the fridge and used within 2 days. 

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