Reproduction / Globe
Flavia Assis ate the 100day egg in No Limite’s food test
The dreaded Proof of Food was featured on Tuesday’s episode (14) of No Limite, and one dish caught viewers’ attention for its hideous appearance: the 100day egg, a Chinese delicacy easily found in Asian restaurants can be found and not only the appearance has something rotten, but also an extremely strong taste.
Flavia Assis and Clécio Barbosa were the “lucky ones” who swallowed the 100dayold egg during the clash between the tribes. The massage therapist stated on the show that the dish had a very strong sulfur taste and she almost threw up during the test.
Although rotten in appearance, the 100day egg was created by the Chinese during a time of food shortages. Some records indicate that the technique, developed more than 600 years ago, was the result of an attempt to make food last longer.
There is also a legend that the 100day egg (also called hundredyearold egg, thousandyearold egg, or preserved egg) was made during the Ming Dynasty in China in the 14th century. In the Hunan region, a boy found an egg that had been lost in the mortar for two months. When he tasted it, he liked the taste and spread the culture of preservation.
And to achieve the consistency we saw at Globo, the eggs are preserved in a mixture of clay, ash, salt, clay and rice husks. Thanks to this mixture, there are farms that store eggs longer and exceed the oneyear limit.
With the storage period, the yolk takes on a greenish color and tastes much more pronounced, with a distinct sulfur flavor that gives the feeling that the food has spoiled. In some records, consumers compare the yolk to a stronger cheese. The whites, on the other hand, have a gelatinous texture and are completely dark, but almost tasteless.
In China, the delicacy is usually sold individually or vacuumpacked in supermarkets. But in São Paulo you can find it in typical restaurants in the Liberdade neighborhood and it starts from R$5.