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Twenty-Four Flavours: Century Egg

Twenty-Four Flavours: Century Egg

Brandon Chew
4/5 ( ratings)
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We take a sniff at the strange black egg in this second issue of TWENTY-FOUR FLAVOURS. You either love it or hate it, this ‘food’, this ‘hundred-year-old’ legend: there’s no in-between. Despite its name, though, the century egg isn’t really kept over a century. You know—by now !—that the curing process needs only several months at the most; and that the chemical changes cause snowflake or pine-branch-like patterns to appear near the surface of the egg white. Hence its other name, pine-patterned egg.
Language
English
Pages
52
Format
Unbound Broadsheet
Publisher
Math Paper Press
Release
July 01, 2013
ISBN 13
9789810770495

Twenty-Four Flavours: Century Egg

Brandon Chew
4/5 ( ratings)
Read Download
We take a sniff at the strange black egg in this second issue of TWENTY-FOUR FLAVOURS. You either love it or hate it, this ‘food’, this ‘hundred-year-old’ legend: there’s no in-between. Despite its name, though, the century egg isn’t really kept over a century. You know—by now !—that the curing process needs only several months at the most; and that the chemical changes cause snowflake or pine-branch-like patterns to appear near the surface of the egg white. Hence its other name, pine-patterned egg.
Language
English
Pages
52
Format
Unbound Broadsheet
Publisher
Math Paper Press
Release
July 01, 2013
ISBN 13
9789810770495

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