Century eggs and smoked ham congee

Century egg and smoked ham congee

‘Century eggs’ are fascinating – after a period of preservation, the egg yolks are magically layered with green and gray, and the egg white are translucently red-brown and beautifully shiny.

A traditional century egg congee is cooked with salted pork. I like to use smoked ham which has enhanced flavor.

Chinese century eggs (preserved eggs or skin eggs 皮蛋)
Chinese century eggs (preserved eggs or skin eggs 皮蛋)


  • 2 preserved duck eggs (century eggs), sliced into smaller pieces
  • 1 cup of smoked ham, diced
  • 1 cup of medium grain rice
  • 8 cups of water (more or less depending on your preference for the congee’s thickness)
  • sliced green shallot (scallion), to garnish
Century eggs
Century eggs, shop bought


  • Add 1 cup of rice, smoked ham and 6 cups of water to a non-stick saucepan, bring to boil; simmer for 2 hours or until the congee to your desired texture, adding more water as it cooks.
  • Bring to boil again, add century eggs and and simmer for 15 more minutes.
  • To serve, garnish congee with green shallot or coriander (optional)


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