My cousin Anne-Marie, a fellow century egg aficionado, said the photo accompanying the original post would probably scare most people off. She recommended that I show a more appealing photo, say...of century egg used in an actual recipe, such as congee.
Congee is a rice porridge eaten in several Asian countries. I crave it all the time as a comfort food, but it's traditionally served for breakfast or late night supper. The simplest congee is made with 2 ingredients (water and rice), so it's easily digested by babies and the infirm. A perfect recession food because it can stretch one cup of rice to feed several people. My favorite congee is made with century egg and pork, which I recently learned how to make myself.
So Tangled Noodle, this one's for you: