Shell shocked: Chinese boiled egg that time forgot turns into blood-red ‘ruby’ (2024)

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Shell shocked: Chinese boiled egg that time forgot turns into blood-red ‘ruby’? ›

A carefully kept, two-decades-old boiled egg has turned into a "ruby". The keeper of the 20-year-old egg is called Fu. When held up to the light, Fu's translucent egg turns blood-red.

The keeper of the 20-year-old egg, surnamed Fu, shared her precious fossil on social media platform Douban and it soon attracted the attention of curious online observers, with one nicknaming it “the pharaoh egg”. Translucent, it is of the size of a pistachio nut and feels like a hard plastic ball.

Shocking your recently boiled eggs by submerging them into a bowl of ice water is key. The quick cooling of the hard-boiled eggs causes the egg whites to contract, freeing them from the membrane. If you let them cool for about 15 minutes, the peeling is much easier.

Leave eggs in the ice bath for 10+ minutes to allow for thorough cooling/easy peeling (you can place them under running cold water instead, but without the cold shock from the ice bath, you may have a harder time peeling, especially if your eggs are farm fresh like ours).

When it is heated the runny yolk and white (albumen – which is the major source of protein) turn solid. The proteins in the egg start to thicken, a process known as coagulation. Egg whites coagulate at 60°C, egg yolks 65°C, with full coagulation occurring at 70°C. This process also happens when you cook meat.

A century egg is a cured duck egg. They are made by putting the egg in a mix of clay, salt, quicklime, and ash. A century egg is not really 100 years old.

Century eggs prepared in traditional ways are generally safe to consume. However, there have been incidents of malpractice in century egg production that causes eggs to be contaminated.

You can keep the boiled eggs in the water for up to 2 hours to let them stay hard and then store them in your refrigerator.

Starting with cold water lets you heat the egg more slowly, which keeps the whites from getting rubbery. But this method takes longer and gives you less control over the cooking time. (How long it takes the water to reach boiling depends on the size and shape of your pot, among other things.)

Use a pin to punch a small hole at the widest end of the egg. If you do not have a pin, a paring knife can be used by gently poking the egg shell with the tip and twisting the knife. The purpose of this step is to help air escape from the egg when cooking, resulting in a perfectly round shape.

Why is an egg kicked out of a bottle when air is blown inside the bottle? ›

When air is blown into the bottle through the side, the air pressure inside the bottle will increase and will push the egg and excess air out of the 'mouth of the bottle'.

Having your eggs extracted and stored for future use (called cryopreservation) may give you the best chance of conceiving later on, especially if you're facing a medical treatment — such as chemotherapy, treatment of severe endometriosis or gender affirming surgery — or a health condition such as an autoimmune disease ...

But if the egg is reheated and the temperature of the yolk skyrockets, those tiny pockets of water can start to boil — leading to a potential explosion. And those explosions aren't exactly quiet.

Eggs are a delicious, nutritious protein source. While each carton of eggs is marked with an expiration date, if properly stored at 40°F or lower, they should be safe to eat for longer—usually two to three weeks past the expiration date.

How To Safely Store Hard-Boiled Eggs. According to the Food and Drug Administration, you can keep hard-cooked eggs in the refrigerator for up to seven days after they have been cooked. 1 And it doesn't matter whether the eggs are already peeled or still in the shell. Either way, they will last for a week.

A century egg tastes rich, complex, and pungent, like ripe blue cheese with a very faint hint of ammonia. (A spoiled century egg has a strong ammonia scent.) The texture of its white (which the treatment turns amber or black) is gelatinous, and its yolk is soft.

Century eggs take about 4-5 weeks to make, a few minutes to work up the courage to open, and a few seconds to eat. Traditionally century eggs were made by preserving chicken or duck eggs in a mixture of salt, lime and ash, then wrapping in rice husks for several weeks.