We all have our comfort foods. It may be mom’s homemade chicken noodle soup, or mac & cheese from a box—or even caviar and champagne, depending on your economic (and snobbery) status. But one common theme between any kind of comfort food is the safe familiarity it provides. It’s something you’ve had many times before, and something you know for sure that it will satisfy.
Yes, comfort food rocks. But come on—it can also be boring and humdrum. Sometimes, you just need a little…pizazz in your life…especially if you call yourself a foodie. After all, I’m sure without the few more adventurous foodie ancestors, many of you might not have even gotten the chance to try your beloved sushi, or chana masala, or hummus. You might still be sticking to pot roast and jell-o.
So I ask you to keep an open mind, and bring out your adventurous spirit. God knows I love my oatmeal and sweet potatoes too, but what about trying something totally different for a change? It would be exciting. You might not end up liking it, but for pete’s sake, you have a few thousand more meals ahead of you to make up that one challenging meal.
You know where I’m going with this. I’m going to introduce a rather…exquisite ingredient. Here’s a hint: It’s one of my favorite ingredients…except, it’s really, really “old”.
Say hello (and welcome) Mr. Century Egg from the fine land of China: 
It’s also called Hundred-Year Egg. Or Thousand-Year Egg. In Chinese, it’s called Pi Dan. It’s basically preserved egg (usually duck) which have been kept in a mixture of clay, ash, salt, lime, and rice hulls for several weeks to several months. So no, it’s not really a hundred years old. Who can wait that long? 
Unlike the regular egg, the yolk is a dark green, incredibly creamy substance, while the white is a dark, transparent jelly. The white itself has no flavor, but it has the consistency of chewy jelly. But the yolk? It’s got this phenomenally intense flavor. It’s hard to describe; it’s just something you’ve got to try for yourself.
Not too scary, right? I mean, it’s just a very black duck’s egg. The Chinese like to eat this as sort of an appetizer with cold tofu and ground pork. They also cook this into a rice porridge, called pi dan zhou. I drew inspiration from that to make my dish:
Century Egg Multi-Grain Porridge
- 1/4 cup cabbage, diced
- 1/2 onion, diced
- 1 clove garlic, minced
- about 3 shitake mushrooms, chopped
- Kikkoman Ponzu sauce (or soy sauce)
- 1/2 cup rolled oats
- 1/4 cup oat bran
- 1/4 cup bulgur
- chicken broth
- 2 century eggs, chopped
- 2 stalks green onions, chopped
- salt and pepper
Cook the cabbage, onion, garlic, and mushrooms with the Ponzu sauce in a big pot until softened and fragrant: Once the grain has been properly cooked, turn off the heat, and stir in the century eggs and green onions. Season with salt and pepper as needed. I finished mine with a drizzle of Ponzu sauce. The Kikkoman Ponzu soy sauce I used was provided through the Foodbuzz Tastemaker Program: Question of the day: Do you tend to stick to the same meals and ingredients over and over again, or are you more adventurous in your cooking? What is one (or several) new ingredients you have tried over the last few weeks? 
Pour in the oats, oat bran, and bulgur, stir fry for less than a minute to coat, and then pour in enough chicken broth to cover. Bring to a boil, simmer, and add more chicken broth as needed. 
I’ve tamed this dish down as much as possible. Hopefully it’s not so intimidating now? 
It’s like my new favorite condiment now. It’s a lighter version of soy sauce, kind of, but with a fresh, delightful citrusy-lime burst. I’ve also cooked cabbage with this, and it livens up any drabby dish. Highly recommend trying it out yourself! 
Sometimes the best way to introduce yourself to a new challenge ingredient is to tame it down by blending it into a comfort dish, like porridge, or soup. 
I only used two century eggs, but because they have such a strong, bold flavor, it was very pronounced in this dish. 
I also thought it went really well with the sweet cabbage, the meaty shitake mushrooms, and the citrusy Ponzu soy sauce.
I think this actually looks pretty inviting! Would anyone dare to join me for lunch? 
Most of us won’t have a whole century to live…so why not live it up a little, and try something new and unexpected?
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I used to stick to the same ingredients and overall similar recipes/meals. However, lately I’ve been super adventurous and trying lots of new recipes. I just tried beets for the first time this weekend and ended up making a Balsamic Beet Ravioli dish for Valentine’s Day dinner. Yum.
Happy Monday Sophia! Um, I’ll take a pass on this one – while I am sure it is delicious, I am like a 5 year old that has to be presented with something 10 times before even TASTING it!
I’ll have to look for that Ponzu with lime – now that sounds delicious!
Hmm…those eggs kind of scare me, but I am up for trying anything! I get bored so easily, so I NEVER cook the same thing. I may used alot of similar ingredients, tho.
I’m not opposed to trying new foods, but I definitely stick with what I like. Hence, the fact that I eat a tortilla pizza or hummus like three nights a week!
Hey there!
I tend to get in cooking ruts and use the same ingredients. But hey- its hard to cook for one person! I buy fresh groceries and have to use them up in a week before they go bad. I d o want to try and branch out more though. Those ingredients look so unique/interesting! Thanks for introducing them!
xo
Jocelyn
That egg is so cool! I had no idea it even existed!! Love what you made with it!
<3 jess
xoxo
wowza look at those eggs! I think if you made that dish for me I would totally eat it, but the idea of eating the eggs plain kinda freaks me out not going to lie! haha
oh and thank you for answering my question about poaching eggs in such depth! I’m making eggs tomorrow, and I might try to poach one!
AHHHHHHHHHH!!!!!!!! Sophia, I LOVE pi dan!!!:D I would definitely join you for your stir-fry porridge if I were there… You should put your recipes into a book or something.
woah that looks interesting! You made it look really good though! It’s not intimidating at all in the rice dish, though I admit the egg itself kind of scares me lol.
Did you celebrate the new year yesterday?
Eee… I am usually pretty adventurous but that looks a little wonky. I would try it if YOU made it for me though!
That’s a pretty crazy ingredient! I think I would try it if I had the chance, though. My husband, on the other hand…well, let’s just say he thinks squash is adventurous (and he refuses to eat it).
i’m definitely not very adventurous. i tend to stick to the same meals and just rotate them through.
What an interesting dish! I would totally try it – but only if YOU made it for me!!
How interesting…I had no idea this egg existed before! I love learning about new foods. You are so adventurous Sophia!
I unfortunately am a creature of habit. I really want to be more adventurous but unfortunately this crazy thing called work and Maya prevent me from doing a better job with food! I am inspired to do better! I am going to try.
I’ve always been a very picky eater and hesitant to try new things. Most of my life I’ve hated pickles, never ate them, thought they stunk. Then just as recently as this summer, I started eating them for some reason and now I can’t get enough. I guess my taste will just mature as I get older.
Wow, I never really ate this kind of egg. It looks pretty horrid to me, but I am pretty sure that the taste is great. it must be right, or else … nobody wouldn’t want it. Your porridge though, look awesome.
I will admit that I’m a little scared of those eggs but I would probably still try them. I try to be adventurous with my cooking but sometimes I get in a rut of making the same things over and over again.
Wowwww definitely an interesting lookin’ egg!
I tend to stick to similar ingredients- but I’m always up for trying new stuff! Especially condiments/toppings/etc
I am pretty sure I would try that – it looks good anyway!!! I tend to me more adventurous, but there are somethings I won’t eat (heart, intestine etc. of any animal).
I really want to try bone marrow! I have heard it is great!
Ok, that egg is scary. I know I only think this because it’s new to me, and I haven’t seen it before. I would be willing to try it though!
I gotta find some of this lime ponzu sauce! I’ve never heard of it, but it’s definitely a food in my comfort zone. I wouldn’t hesistate to try that!
you’re brave to enjoy 1000 year old eggs, my fam eats those too but i’m just too baby to try them
. part of the reason i started blogging was to get myself to be more adventurous about my eats. i get into food ruts really easily (hello, i’ve been eating the same dinner almost every night for a month!) because i get so comfortable, but i know in order to really shake off my ED for good i’ve got to branch out there! i’m workin on it! sophia just fyi, i LOVE your blog. just thought you should know
There’s a store down the street from my house called the World Market and they have imported food from all over the world (mainly Asia). I was walking down an aisle and saw these dark packaged duck eggs and thought “Ewwww who would actually eat those?!”
Sophia would.
Hi! Thanks for the support!
I admit the first photo of those eggs were a little scary. Then again that photo of your recipe looks harmless enough.
I would like to think I have an adventurous palate even though I’ve only started cooking/experimenting with different ingredients.
I love 100 year egg with the rich creaminess of the yolk! This looks like an incredibly flavorful and satisfying porridge!
OK, you have me questioning these century eggs…a bit curious and slightly freaked out!! Your porridge looks great. Yes, if I was at your place for lunch I would try ‘em. Love ponzu too! Thanks for the info on the secret ingredient deal, yes pls keep me posted.
Oooohh that looks really scary. Not going to lie. I’ve never been much of an egg person though after seeing one to many scary ones growing up with chickens. I can’t believe that is safe to eat…but it is? We’ve probably had some eggs in my family’s fridge stay in there that long so that they preserve themselves. I’m kidding.But almost not. Do you eat the egg raw?
I like trying new things, just vegan things.
I try to keep things interesting in the kitchen, but I definitely have a group of ingredients that make a lot of frequent appearances! I don’t know if crazy century eggs are going to be making it onto my grocery list any time soon though…
I think I’m a mixture (depending on time and planning) b/w sticking w/ old dishes and trying new ones. It all depends on how much time and effort I have to devote to seeking new recipes, ingredients, and the new process. It’s so funny how the first time you cook a recipe it seems like it takes forever to keep checking the recipe over and over and then by the time you’ve cooked it a few times you’re a seasoned pro!
That egg definitely sounds intriguing! The house rule growing up was that you always had to take at least one bite of something – even if it was something you knew you didn’t like. My parents told us tastes change, or different cooking techniques create different flavors, which is very true. We weren’t ever allowed to just say no to trying something, so SURE I’d join you for lunch!!
whoa! That is so cool girl. I have never seen a black duck’s egg actually. I would love to try one out though. Where would you buy them? Your dish looks amazing and super comforting too. Oh yum! I actually love ponzu sauce! I havent tried the lime yet, although that sounds awesome. Ive only had a citrus flavored sauce which was a tad more orange-y to me. I tend to stick to the same foods only because Im in a time crunch now. But when I have time I love to tear it up and try new things..Im pretty much up for anything. Have an awesome night girl!
This is superb nice and I love the way you cooked it. I always cooked century egg with lean meat in porridge or century eggs with ginger pickles.
I remember seeing that egg in several travel channel food shows. Probably on Bizarre Foods. I’m actually intrigued by it.
I do like to go adventurous in terms of ingredients sometimes (or once in a while), but mostly stick to the stuff I know.
Not the last few weeks, but in the last year i have gotten really into coconut oil, nooch, stevia, and cocoa powder. Before that, i used them, but not so much. Now, it’s daily i swear
Your food and challenges are sooo creative, i love reading these posts, Sophia! Kitchen Stadium said they want you to come try out for Iron Chef
I’m pretty ‘adventerous’ in cooking and ingredients and love to experiment.
Heard a lot about these eggs and so cool to see them on your blog and get a proper explanation! Love the fact that besides alllll the other things, I can also learn things like this from you:) You’re the best!
xxx Julia (Taste of Living)
I’d totally join you for lunch… I almost forgot those eggs. they’re the best for porridge… actually i don’t even like to eat it plain, but in porridge, it tastes amazing!!!
Recently I’ve been sticked to my usual eats… over and over again.. I know I should not do that, but it’s such a comfort not have to think about what to eat for lunch everyday when I’m in the middle of working hard. so stir-fry soba noodle has been the solution. I guess I’ll stick to it for lunch until I get sick of it.
Ah, yes, comfort foods. So very needed sometimes.
I love this sauce too! I wasn’t too sure at first, but I was very impressed with the flavor.
Hope you are having a wonderful week darling!
We tend to stick to tried and true favorites. I’m always up for trying different sauces and flavors to incorporate into things, but the main part of the dish will still be cooked a similar way. So same food, just different taste I guess. I’ve been known to screw things up in the kitchen so I keep it simple
I have to admit, those eggs scare me! I’m not a big fan of eggs as it is, so I don’t know about eating them black! That being said, I do like trying new ingredients and things I haven’t had before. Sushi is my favorite place to do this…I had cold raw squid salad once!
Oh my gosh I’m drooling. What an interesting ingredient!! It looks so strange, all dark and black, but it sounds fantastic. I love eggs, so I would think this would taste pretty amazing. I have been really trying to expand my culinary creations lately (not quite as fancy as yours though) and I’ve been buying different spices, cheeses, breads, flours, etc. The reason why I created my cookbook was to force myself to actually MAKE food for dinner, rather than just throwing together a bunch of random stuff like I usually do. One new thing Nick and I tried this week was lobster. Yes we’ve both had it before, but neither of us had ever made it!! It was a success.
This is why I love your blog! Such an interesting dish!
I’m an adventurous eater who has similar things day-to-day for convenience. But absolutely nothing in this world would stop me from wolfing down a century egg for A) the bragging rights and B) my intense curiosity of dangerous-looking food.
Again, I will beg: please open a restaurant someday. Your dishes are always amazing!
I was planning to try that soy sauce this week – great to hear your thoughts about it!
Those are definitely a tad different from American eggs–but I usually will give everything a shot once! When I went to Florida I ate a blue stuffed crab which was very good but different. Ever since I have started cooking I have branched out MUCH more than I used to.
I am trying to be more adventurous with foods; I find that I go through streaks where for a few weeks I’m all about comforting, familiar food, and then all of a sudden all I want to do is try new foods and new recipes. I’m in one of the latter streaks right now and let me tell you, chia seed pudding is delicious!
I tend to buy the same main ingredients every time I’m at the store, but every once in a while I’ll find something new and interesting that I’ll try to incorporate into a meal. I’m not going to lie; that egg doesn’t look like anything I’ve ever seen before! I don’t consider myself to be a picky eater, but it would take me a while to get the guts to try one.
How neat! I’ve never seen this century egg before! Thanks for introducing this fascinating ingredient!
Hooray for adventuresome cooking!
I tend to get board if I fix a recipe more than once – sometimes I have to remind myself to re-fix recipes that we particularly enjoy! 
I’m so excited to learn about century eggs – they sound SO cool! Especially with shitake mushrooms, which are one of my favorite ingredients ever… 
Haha..here we get to eat this everyday w porridge! And i love eating them with “lok-lok” (the road side van with pots of boiling water whr u get to dip sticks of raw meat/balls/etc to cook.
Oh, i’m adventurous w food! Eat almost anything but it doesnt mean i will like it tho! ;p
Those eggs are kind of scary looking but the dish looks amazing! I love being crative but I rarely use products that are completely unknown to me.
i love trying new things but am guilty of getting stuck in a rut when i cook just for myself. that’s why food blogs are great – offer so many new ideas!
I’m partial to all things porridge-y. Fun creation!
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