So I tried what is known as a century egg in Vietnam when I saw it on display at the breakfast buffet in Manja Manja restaurant at the Holiday Inn & Suites Saigon Airport hotel property — and the experience was recorded on video.
Video: So I Tried a Century Egg in Vietnam…
I had no idea what was a century egg before I tried it — which was probably a good thing — so I researched it when I had a moment.
Also known as pidan, century eggs are considered to be a delicacy in China. The eggs of either ducks, chickens, or quails are cured in a mixture of clay, ash, salt, quicklime, and rice hulls for a duration of anywhere between several weeks to several months at a time and not for a century, as its name implies. The white part of the egg turns into a dark and gelatinous jelly during the alkaline curing process; while the yolk transitions from yellow to a creamy substance that is dark green or grey.
The actual origin of the alkaline curing process is unknown; but it was used as early as the seventeenth century to preserve eggs from becoming spoiled.
For a more authentic experience, I probably should have used chopsticks to eat the century egg instead of a fork.
I also tried a salted duck egg in the video as a bonus.
Final Boarding Call
I rarely publish videos of myself; but please let me know if you would like to seen more short and unrehearsed videos similar to this one in the future.
Photograph and video ©2026 by Brian Cohen.
