However, the century duck egg produced by the traditional method had a difference of In terms of energy, the chicken century egg produced by the traditional method had the lowest while the century egg bought on the market had the highest. The duck century egg produced by the traditional method had a similarly high energy composition to the market bought century egg. For the protein composition, the chicken century egg produced by the traditional method had the highest protein content while the century egg bought from the market had the lowest protein content.
The duck century egg produced by the traditional method had a 0. Since the production of century eggs was thought to be by accidental discovery rather than developed specifically, this meant that the method was likely to be passed down by word of mouth and therefore slightly altered over the generations.
Although there is not an ideal nutritional composition for century eggs, the idea of having nutritional benefits that will contribute to our daily nutritional intake is important, but not specifically ideal to century eggs alone. Other ideal century egg formation processes may not be in terms of their nutritional composition but rather reducing cost and time, for example, having the most efficient amount of ingredients and reducing the time it takes to form these century eggs.
The major difference between the traditional and industrial method was the time factor. The industrial method was completed over a duration of 45 days to allow the eggs to be left in an inaccessible place. Whereas, the traditional method was completed over a suggested duration of 10 days and is likely the reason for the large difference in stage of century egg formation observed [9].
However, only those eggs in the last 2 days showed unexpectedly slow progression towards completion, so this may be due to problems that only posed to the eggs and conditions in these two batches. One possible explanation could be that these containers were not fully airtight, but to conclusively show this would require further investigation. Additionally, the ingredients used were slightly different between the two methods, which was expected because traditional methods use more old fashioned techniques and some of the chemicals used in the industrial method may not have been readily available at the time of its development.
Although there were slight differences in ingredients, it is believed that this was not very significant in altering the timing of century egg completion observed at the end of the two experiments.
Finally, the eggs involved in the industrial method were left outdoors in the UK and the eggs involved in the traditional method were left indoors in China, suggesting there may be slight differences due to the temperature because China generally has a higher temperature in the summer than the UK. Temperature affects the rate of reaction in general and the rate of diffusion, which means it could alter the speed of century egg formation since the alkaline conditions could penetrate the eggshell to alter the protein structure faster at its optimum temperature [10].
The eggs from the industrial method were not able to be sent to a laboratory for composition analysis so only the composition of the eggs of the traditional method could be discussed. The eggs did not completely form into century eggs using the suggested traditional method and therefore the composition was compared to a store-bought century egg to see if the stage of formation the eggs were at could be concluded [9].
This can be seen from Table 2 as there is a noticeable difference between the duck century egg produced through the traditional method and the century egg bought on the market. This could mean that the century eggs produced were still not close to completion. Since the eggs in the traditional method were not completed during the 10 days, it can not be said which method would have taken longer. Furthermore, the eggs in the industrial method were only opened after 45 days, meaning they could have been completed at an earlier date.
Without a mathematical or scientific technique to extrapolate the results in the traditional method, it could not be determined which method would have taken longer for completion. Another plausible explanation would be due to the individual compositional differences between eggs.
Since the differences shown in Table 2 are not very large and not all the composition differences fall between both the bought duck egg and century egg, this explanation may be more likely. Furthermore, it can be concluded that the industrial method was developed as an improved method for manufacturing purposes.
A lot of effort was required in terms of preparing the eggs during the traditional method since each had to be physically wrapped with a layer of the clay mixture and then rice hulls. This would certainly require manual work from employed workers and thus it is not only a time-consuming preparation process but it would also require more money to hire employees.
On the other hand, the industrial method only required placing the eggs in the feed solution, which could be done by machines, and does not require as much time for the preparation process. This would cut down the cost of production and increase the profit margins for large factories dramatically. Table 3 has many differences when compared to the results found for the traditional method. First, there is an 80 kJ 19 kcal energy difference between the century egg from Table 3 and the duck century egg, from the traditional method, in Table 2.
Also, the duck century egg produced from the traditional method was It is most likely down to the unique nutritional composition of each egg. Table 3. As there was very limited time available, it would be optimal to repeat the two experiments, especially since the traditional method did not see the completion of the process.
This would allow observations to be confirmed and for a more complete set of results to be given. In the future, an experiment that alters the ingredient composition could be done to see which one of the ingredients is the most important and which ingredients can be reduced. This would involve two sets of experiments that involves both of the methods while altering the amount of only one ingredient at a time.
This should show which ingredient impacts each method the most, allowing for optimised mixtures to be identified and to reduce the cost of production, to bring a potential economic benefit.
There could also be an experiment done to see if it matters which alkaline is best in forming century eggs. This is because fundamentally it is the alkaline conditions in which these eggs are placed under that causes them to transform into century eggs.
So, a possible question that could be answered is if the strength and type of alkali would affect the time it takes to form century eggs. Further research should investigate the effect of temperature change has on century egg formation to find the optimum temperature.
This could be done by doing both of the methods under different temperature conditions and within the same geographical location. Lastly, a potential experiment could be set up to observe whether a change in the permeability of duck eggs would allow the compounds to penetrate faster and hence reduce the time it takes for the century eggs to form.
With these further research ideas, the processing of century eggs could be optimised. This may be by processing the eggs with the fewest ingredients required and leaving the eggs in a temperature that reduces the time it takes for century eggs to form. Also, there could be methods of chemically altering the eggshells so that the chemicals would diffuse into the egg faster. All these improvements could lead to even cheaper production price and greater production yield so the profits of these century eggs would be maximised.
Through the two experiments, the observational results for the industrial method saw the century eggs fully form, meanwhile the eggs both chicken and duck in the traditional method showed some progress towards the completed formation of century eggs. There are a few hypothesized explanations for this incompletion, including the possibility that the containers opened towards the end were not an airtight environment or there was not enough time given under those conditions.
Through this research, it remains unclear as to which method took the longest for century eggs to fully form from. This is due to an insufficient time period of 10 days for the traditional method and only opening the eggs made using the industrial method after 45 days [8][9]. Secondly, there was a difference in temperature environment, indicating that the rate of reaction and diffusion would have been different for the two experiments and thus a more reliable comparison is needed.
Although the results may not be very reliable, a comparison can still be produced. There were slightly differences in the nutritional composition within Table 2, which is likely down to the uniqueness in the nutrition of individual eggs. This research also may act to provide sufficient scientific knowledge for the educational purposes to the general public, since such knowledge is not commonly known even for those that consume century eggs regularly.
The alkaline environment is essential for the formation of century eggs since it alters the protein structure, allowing the physical and chemical changes to be observed during the century egg development process.
One of the possible future research projects should include removing the eggshell and see if this would have any effect on both the rate of formation and the ingredients required. I would like to thank my supervisor throughout this project for continued guidance and professional advice. I would also like to thank Mr. I also appreciate the University of Jilin for accepting my experiment samples and analysing the nutritional composition for the traditional method.
Finally, I would like to thank my secondary school, Dulwich College, for providing the chemicals in the industrial method, and Mr. Willet a chemistry teacher at Dulwich College for supervision during the industrial method experiment. Duck eggs submerged in the feed solution in the Industrial Method. Picture showing all the Containers with all the eggs that were used in the Traditional Method. The first column showed the composition of the normal duck eggs.
The second column showed the composition of the duck eggs produced at the end of the traditional Method and the third column showed the chicken egg produced via the same method. The final column showed the composition of a century egg bought from the market. Hao likes to play the piano and badminton in his free time. Jimin is thinking of studying medicine after he finishes his undergraduate degree. Zihao likes to play the violin and football in his free time.
Hongming likes to work with drones in his spare time. For traditional method, if you had lain the eggs out in the sun for the 10 days, guaranteed it would have ripened successfully. Your email address will not be published. Save my name, email, and website in this browser for the next time I comment.
Sign me up for the newsletter! Don't worry will send you cool content only a few times a month! Skip to content. Abstract Century eggs are one of the traditional delicacies originating from China. Introduction Century eggs are a traditional Chinese delicacy not only widely consumed in China but are also famous on an international level, due to their distinctive colour and look [1]. Methods Industrial Method A feed solution was made using a combination of chemicals in which the duck eggs were placed into see Table 4 in the Appendix.
Traditional Method This experiment involved making a feed clay that was used to wrap the eggs in see Table 5 in Appendix for ingredient list. Results Industrial Method At the end of the industrial method, a few eggs were randomly picked out of the batch to be opened and examined. Traditional method Overall, the 10 days allowed for the eggs to be wrapped in the feed clay did not show much progression in century egg formation.
Observations Recorded Everyday During the Traditional Method Observations were made for the full duration of the recommended 10 days. Day Figure Observations Day 1 Figure 2.
The egg is surprisingly creamy, velvety and succulent. When eaten with the slices of the pink ginger, the sweet and spicy flavour adds another element to the dish that refreshes the palate between bites.
Century eggs are eaten throughout the day — with breakfast, for dinner or as a snack or appetiser — and oenophiles are adamant that they pair beautifully with full-bodied Bordeaux wine or bubbly champagne. The eggs are also baked into pastries.
Opened in as a dim sum restaurant, Hang Hueng has garnered a following for their version of the eggs, wrapped in a golden-brown crust. The relatively simple recipe — using a century egg, pickled ginger, puff pastry dough and bean paste — has been the same for as long as Hang Hueng has been in business, with each sifu , a skilled tutor or worker, passing down the techniques from generation to generation.
The result is a crispy and buttery pastry shell with a soft, flavourful egg inside. The humble snacks are ubiquitous — from dim sum restaurants to pastry shops — and chefs throughout Hong Kong are still preserving this nostalgic bite of culinary heritage. These golden cakes have a surprising creamy centre Credit: Kate Springer. The year-old snack.
Share using Email. Measure ad performance. Select basic ads. Create a personalised ads profile. Select personalised ads. Apply market research to generate audience insights. Measure content performance. Develop and improve products. List of Partners vendors. Share Flipboard Email. Anne Marie Helmenstine, Ph. Chemistry Expert. Helmenstine holds a Ph.
She has taught science courses at the high school, college, and graduate levels. Facebook Facebook Twitter Twitter. Updated December 09, Featured Video. Cite this Article Format. Helmenstine, Anne Marie, Ph.
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