Can pregnant moms eat century eggs?
by admin ~ February 9th, 2008. Filed under: Pregnancy.
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Century eggs are one of those things that many find as delicacy while others find revolting. However, many women, including me find it irresistible during pregnancy. The urge to eat it is so great and yet, I wonder if it is safe? Was it made with lots of chemicals? Since it is so black, is it toxic? Did they say it is made by soaking the eggs in horse urine?
Well, here’s how century egg is made :
preserving duck, chicken or quail eggs in mixture of clay, ash, salt, lime, and rice straw for several weeks to several months
After the process is completed, the yolk becomes a dark green, cream-like substance with a strong odor of sulfur and ammonia, while the white becomes a dark brown, transparent jelly with little flavor or taste.
The transforming agent in century egg is its alkaline material, which gradually raises the pH of egg from around 9 to 12 or more. This chemical process causes an “inorganic version” of fermentation, which breaks down some of the complex, flavorless proteins and fats into simpler, flavorful ones.
I got the above from Wikipedia.
In general, I do eat one or two slices when it is available. Like every thing, do not take anything in excess. Note also that alkaline stuffs in foods may cause bleeding so stay away during your period or post-natal period. Even the yellow noodles can cause bleeding because I suppose the alkaline content in them do make the blood thinner or something. I have personally experience it so I can tell you to avoid drinking Chinese tea, eating yellow noodles or anything with karn sui (alkaline water) and that includes century eggs.
But one or two slices with the preserve ginger will not do you harm, I guess.
