What Are Century Eggs?

From Reactions.

These green and black preserved eggs don’t really look like food, but the chemistry of fermentation turns pidan, or century eggs, into a Chinese comfort food. In this week’s Reactions episode, we’re talking about the science of these unusual treats.

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Credits:
Executive Producer: George Zaidan
Producer: Elaine Seward
Writer: Alexa Billow
Scientific Consultant: Palanivel Ganesan, Ph.D.

Music:

Mako Yama – At Starry Night
Roberto Daglio – Bisbossa

Sources:
Wang J and Fung DYC. (2008). Alkaline-fermented foods: a review with emphasis on pidan fermentation. Crit. Rev. Microbiol. 22(2):101-138. http://www.tandfonline.com/doi/abs/10.3109/10408419609106457

http://www.bbc.com/travel/story/20151208-the-rotten-egg-people-love-to-eat
https://www.shine.cn/archive/feature/ideal/Preserved-eggs-appearances-can-be-misleading/shdaily.shtml
http://pubs.rsc.org/en/content/articlepdf/2009/sm/b902575h
http://pubs.acs.org/doi/10.1021/jf980951k
https://www.hindawi.com/journals/jspec/2014/253143/
https://www.jstage.jst.go.jp/article/jnsv/62/5/62_366/_pdf/-char/en
http://onlinelibrary.wiley.com/doi/10.1111/j.1745-4514.2010.00475.x/abstract
http://archive.unu.edu/unupress/food/8F032e/8F032E03.htm
https://www.smithsonianmag.com/smart-news/unless-you-like-toxic-chemicals-skip-this-chinese-delicacy-696090/
http://www.bbc.com/news/technology-21929307
https://www.quora.com/How-does-excessive-basicity-denature-proteins
https://en.wikipedia.org/wiki/File:Tiangong_Kaiwu_Pulley_Wheel.jpg

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