KUALA LUMPUR, May 23 — Firstly, if you’ve got any concerns regarding century eggs (and I think I might know what your concern is exactly), let me assure you they are NOT made by soaking eggs in horse urine.

In fact, they were never ever made this way. Century eggs are actually made by packing eggs with a mixture of clay, ash, salt, lime and rice hulls for several weeks as a method of preservation.

Also known as thousand-year or millennium eggs, they are a popular ingredient in Chinese cuisine, where they are either consumed as it is or accompanied by other ingredients.

The preservation process it undergoes results in its white turning into a gelatinous dark brown with little flavour, whereas the yolk becomes a dark greyish-green with a creamy, savoury flavour.

The yolk will also smell quite strongly of sulphur and ammonia, and perhaps this is why some believe horse urine is used somewhere in their preparation.

Let me reassure you further — horse urine is acidic. To prepare century eggs, it is the alkaline medium of the preserving ingredients that brings about the changes in their texture and flavours, which further eliminates any need of anything acidic.

During the preservation process, the complex, flavourless proteins and fats in the eggs are broken down into smaller compounds which have a much richer flavour, producing the century eggs as we know it.

Century eggs with tofu is quite a popular way of serving them in China, with their methods differing with each different province.

When served on top of cold soft tofu, the flavours from the century eggs are further intensified, allowing you to appreciate them much better. It is also a delight to sink your teeth into the delicate blocks of perfectly chilled snowy white tofu and allow your taste buds to savour the fusion of tastes in this dish.

I should probably mention that century eggs are an acquired taste though... I don’t blame you if your palate doesn’t fancy it much. But it’s really a pity, especially as the cold tofu does the century eggs much justice.

Century eggs on top of cold soft tofu

Preparation time: Less than 10 minutes

Serves: 4

1 block store bought soft tofu, rinsed quickly to remove any impurities

3 century eggs, soaked in hot water for 1 minute, discard water then roughly dice

1 tablespoon fried shallots

2 bird’s eye chillies, finely chopped

1 stalk spring onions, roots removed and finely chopped

1 tablespoon oyster sauce

1/2 teaspoon sesame oil

1. Place soft tofu on a flat plate.

2. Scatter diced century egg, spring onions, chillies and fried shallots over tofu.

3. Drizzle with sesame oil and oyster sauce.

4. Serve immediately. Alternatively you can leave it in the refrigerator for 1/2 an hour before serving.