Pickling | How to eat ginger pickle, a perfect condiment for century egg.

Hi everyone my name is Michele and it’s 5:40pm now and time to prepare dinner

and before I do the main cooking I would like to show you how I prepare the century egg

and I’m going to serve it with my sliced ginger I prepared in my previous video

and I would like to take this opportunity to show you how our family eat it for dinner.

usually we buy century eggs in packs of 6

or there are packs of 4 available.

and there are good brands and not so good brands.

but so far this is quite a good one that we trust.

the not so good brands when you peel the eggs,the eggs tend to be soft and gooey and not solid.

which means it hasn’t cured well enough but so far this brand hasn’t disappoint us.

so I’m going to show you we clean it.

Ok let’s begin, we will clean up 2

we will prepare 2 century eggs.

and then for ease of cleaning

I am going to use the newspaper and clean it inside the newspaper.

once again I usually so this over the sink

and just throw it into the rubbish bin

but for the sake of the video

I am going to do it on the newspaper.

I’m trying to knock the shell and crack the shell but not too hard.

and if the egg is well cured, it’s pretty solid and it wont

come off with the shell

if it does it is very difficult to clean.

sometimes its not even,

sometimes you can’t even…uh….

sometimes you can’t even eat it.

because there’s too much taken off with the shell,

that there’s nothing left to eat, maybe just the yolk.

So just gently peel off the egg shell

these are duck eggs.

and then…

gently peel them off

See how the egg whites are coming off.

I mean, yeah, they are not white but they are egg whites

You have to be really gentle.

Sometimes some people would actually remove the clay and the rice husk.

but I don’t, I find that this method is the easiest.

I don’t want to wet the rice husk.

I try not to wet the rice husk.

and clay because it gets really messy.

and I don’t want to dirty the egg with the…

I don’t want to dirty the vulnerable egg with

the messy mud and rice husk.

so I’m gonna put this aside and I’m gonna wash that later.

and continue with this one.

this one’s a bit soft

so you have to be even gentler than the previous egg.

It’s nice to eat it with the pickled ginger

because the pickled ginger is a bit sour, acidic and spicy. It refreshes your palate.

It refreshes your palate after you eat…

It refereshes your palate after you take the century egg which is very alkaline and

Slightly bitter with after taste

It like….sort of cleanse your palate.

Ooo, that’s egg white, nothing came off

but I’m gonna put this in a bowl of water. Usually I just rinse it in the sink.

and…. but for the video I’m going to

wrap this rubbish up and throw this away.

and then soak it….wash it in this bowl of water.

gently, wash my hands first.

and then I’m going to…

actually I think I should bring it over to the sink to rinse it.

and I’ll be right back.

That’s how it looks when it’s clean.

but I’m going to re-rinse it.

and I’ll be right back.

So I have brought along a plate.

to put century egg on one side, pickled ginger on one side and

soya sauce and sesame oil on one side.

let’s get started cutting

and I have also prepared a kitchen towel and a knife

to wipe every time I cut, you don’t have to do this but

if you want it to look good you can wipe it every cut, like this

Ok, I’m going to put it here, maybe I will put it at this section.

So…

Cut it into half with a sharp knife.

See how sticky that is.

So if you don’t want it to stain your…

If you want your century egg to look good, you can wipe it, usually we don’t.

but for this video,

I’m gonna show you how you can do that.

Quarter it.

and this is too big of a slice, you still need to half the quarter.

or else the flavour is too intense.

If there’s too much egg yolk stain on your knife, it gets very difficult to cut too.

Like there’s a lot of resistance.

So it’s totally up to you if you want to wipe it.

This one will be more difficult to cut because it’s really soft.

Wipe the knife.

I think I’ll put the other egg here.

You can cut it like this too.

Cut it into even smaller portions.

Alright,

Then

I’m gonna bring out the ginger slices.

Man, that’s tight.

Okay,

Oops…

Let me taste the ginger slices.

I like to flip them and soak them under the solution, because previously they were floating so..

Probably they didn’t absorb enough vinegar and sugar, so let me taste..

Hmm, yeah, really good…really spicy, really sweet and sour.

When you serve..

You don’t have to take the juice..

When we serve we just take the slices of ginger, and we take more than..

more than what the restaurants usually serve because it’s really good for your health

and we try to eat it as much as we can.

As much as we can take, because the flavour is quite intense, the gingery flavour is quite intense.

and I think maybe slightly more..

And maybe slightly more, we can always add later..

Another thing that goes with the century egg is..

Soya sauce and sesame.

Mix a bit of dark soya sauce, the one that’s not so salty and a bit sweet.

Dark soya sauce and sesame oil

Pour enough so that you can see a layer of oil floating on top.

So whenever you dip, you will dip some sesame oil and some soya sauce.

Hmm, the fragrance is really appetising, if only you can smell it.

So now, when you serve, serve it like this.

and when you eat, serve it like this…

and I’m going to show you how we usually eat it.

when you eat you take a slice of century egg.

Dip it into your sesame oil and soya sauce mix.

and make sure the yolk…you have dipped in the yolk too..

especially the yolk, because the..

the egg white doesn’t absorb much of the oil and..

soya sauce..

and no double dipping…

and then some ginger slices..

like that..

Just that..

one gulp into your mouth..

one gulp into your mouth..

Tastes really good..

Mmmm…~~~

We’re gonna have that for dinner..

I’m gonna try another piece just to show you…

So here we have…

Pickled ginger..

I think I want more..

Pickled ginger..

A bit of acidic sour and sweet..

Spicy and alkaline egg..

With bitter and some umami taste and some funky flavour..

and then some sesame oil and soya sauce..

some rice…

will be very good…

give it a try and let me know how you find it..

we love it..

we chinese love it..

we have it in restaurants..

and at home, during festivals like today…

like today, today is Winter solstice festival..

I forgot what we’re celebrating though..

Maybe I have to search it up..

but if you don’t like it, it’s ok, you might like my next dish..

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