全球网友围观皮蛋（century egg）的化学原理和制作过程

How Do Century Eggs Get Black?

2021-02-25 yzy86 43286 127 10 收藏纠错&举报

译文简介

我就喜欢吃完它以后唇齿间留下的那种框框方方的不自然感，我也说不好，反正这种感觉特别好。

正文翻译

美拉德反应（maillard reaction），又称梅纳反应、羰胺反应，是广泛分布于食品工业的非酶褐变反应，即食物中的碳水化合物与氨基酸／蛋白质在常温或经加热时发生的一系列反应，其结果是生成了棕黑色的大分子物质类黑精或称拟黑素

（视频简介）
2020年6月3日发布，播放数76万，1.6万人点赞，624人点踩；
作者为Goldthread，介绍了皮蛋变黑的化学原理，并走访了四川一家研制黄色皮蛋的老牌家族企业~

评论翻译

1、I feel like her answer was more “we make ours yellow so people don’t associate them with the black ones that historically have contained lead” and less “they’re yellow because if they’re black they’d have lead them...”

我感觉她给出的答案，更像是在说“我们制作的是黄色皮蛋，这样人们就不会把它们和过去那些含铅的黑色皮蛋联系在一起了”，而并不是在说“它们是黄色的，因为如果它们是黑色的，那里头就含铅…”

Hers is more like spice flavored half-cured century egg.

（回复）她家这种更像是增香版的半熟皮蛋。

I also think because yellow is much better looking as well. Like you wouldn't eat somethat was that black. You would think it was rotting, but if you have it as yellow as with a yolk of the egg people would most likely eat it because it still looks like an egg.

（回复）我也觉得是这样，因为黄色皮蛋的颜值也高出了很多。你是不会愿意吃那么漆黑的玩意儿的。你会觉得它已经腐烂了，但如果你吃到的是黄色的皮蛋，而且那蛋黄也像是蛋黄的样子，那人们很有可能愿意吃它，因为看上去还挺像个蛋的。
The yellow variety of pidan is called “biandan (变蛋)” or “changing egg”, because it is in the process of changing from a regular egg to pidan. A lot of people buy it not because of fear of lead content, but because it is more visually appealing and has a milder taste.
（回复）这种皮蛋的黄色变种叫做“变蛋”，因为它尚处在普通的蛋向皮蛋转化的过程中。很多人会买它，但不是因为害怕含铅，而是因为外观更勾人，而且味道更柔和。

2、I ate these as a child. They are good with Rice and soy sauce.

我在孩提时吃过这种东西。配上米饭和酱油，便会很美味。

I like to eat them with rice congee/porridge...

（回复）我喜欢和大米粥一起吃。

Especially when you're sick like for some reason, it tastes even better haha

（回复）特别是在你生病的时候吃，不知为何味道会更好哈哈

I eat this with indomie

（回复）我是配营多捞面吃的

3、My parents say they're very rich (high caloric) but it's just Soo good

我父母说，它们特别腻（高卡路里），可它们实在是太美味了

4、I was okay with it but I would say the taste is kind of weird to me since I ain’t an egg loving person
But eating those makes my grandma feel happi

我倒是能接受它，但我感觉那味道怪怪的，因为我本来就不是个喜欢吃蛋的人
但我奶奶吃得可开心了

5、I still eat them, I used to hate them. I love the plastic feeling after eating it, idk it just feels good.

我仍然会吃，但我以前挺讨厌它的。我就喜欢吃完它以后唇齿间留下的那种框框方方的不自然感，我也说不好，反正这种感觉特别好。

6、Yall see this and go "ew" but it genuinely tastes amazing

看到这个，然后心说“好恶心”，但尝着还真挺惊艳的

7、I am curious, how does it taste exactly?

我开始好奇了，它到底是什么味道啊？

Actually, it tastes like regular egg. But, the texture is similar to those of soft-boiled eggs but the center is more creamy and gooey while the outer part is more gelatinious. Century eggs don't have distinct smell, though. There's also no aftertaste. Usually, these eggs are used as ingredients rather than eating them plain. Honestly, i eat it for the texture. It's one of my favorite foods.

（回复）其实它那味道很像普通的蛋。但口感和溏心蛋差不多，不过蛋黄部分更像奶油也更粘稠，而蛋白部分更像凝胶。但皮蛋没有自己独有的味道。也没有后味。这种蛋通常是烹饪用的原料，不会直接吃。老实说，我吃它就是为了那种口感。这是我最爱的食物之一。

Truth be told I never gotten used to the taste or developed a liking to it despite being introduced to it as a little kid, and lived in China for 6 years and century eggs are placed on the table almost daily. Most people say it tastes good but I really hate it. It triggers my gag reflex even just sniffing it.

（回复）说实话，尽管我还是个小孩子的时候就接触它了，而且在中国生活的六年中，皮蛋几乎每天都会出现在餐桌上，但我一直都不习惯这种味道，也没有培养出对它的爱好。大部分人都说它的味道很好，但我是真的讨厌它。单是闻到那味儿，也会引发我的呕吐反应。

8、I dont even know why do I end up here? Literally it is 5AM tf

我都不知道我为什么要来看这个，这才凌晨5点

9、im asian and i actually thought those were 100 yrs old i was like, "howcouldpeopleeatthat"
my life is a lie

我是亚裔，我真的以为这玩意儿的岁数有100年，我心说，“人们怎么会去吃这种东西”
我被骗了一辈子

10、I wonder how many foods were discovered by alchemists.

我好想知道有多少食物是炼金术士发现的。

"I'll try conjuring gold with duck egg this time..."
"nope, no gold. maybe I'll wrap the duck egg in mud for 3 months..."
"nope, no gold. maybe I'll add some soda ash..."
"nope, still no gold but it's edible...hmmm, let me add some spices to it..."
"well, forget about gold, I'm eating this!"

“这次，我要试试用鸭蛋变出金子...”
“失败了，没变出金子，也许我可以用泥巴把鸭蛋裹起来放三个月...”
“失败了，没变出金子，也许我可以加点苏打灰...”
“失败了，还是变不出金子，不过它可以吃...唔，那我就再加点香料吧...”
“好吧，别惦记金子了，我准备吃这个了！”

I don't think alchemist have anything to do with this. Someone probally drop the egg in the mud and later on find out that it's edible

（回复）我不觉得炼金术师能和它扯上任何关系。可能是某个人把鸭蛋掉进烂泥里了，后来发现它可以吃

11、as it's highly alkaline, it's best eaten with some pickled veggies and vinegar to neutralize the alkali

由于它的碱性很强，最好配上腌制的蔬菜和醋一起吃，以此中和它的碱性

12、the ammonia in century egg makes it hard to consume by itself, but eaten with rice or congee, it's a match made in heaven.
Taste testing pitan should be done with those because kids who tasted pitan just by itself often get traumatized by it and hates it forever.

皮蛋中因为含氨，单独食用的话就会很难吃，但配上米饭或粥一起吃，便是天作之合了。
尝皮蛋的味道时，就该配上那些东西，因为直接试吃皮蛋的小孩子，常会留下阴影，然后就会讨厌它一辈子。

yea, every food that contains ammonia often taste like shit on it's own. But when pitan is combined with other things like rice or bread or congee, the ammonia dissipates, leaving intense umami flavor and creamy savory egg flavor that can be enjoyed by anyone who likes egg.
But on it's own, the ammonia will overpower all other taste and it'll ruin your experience with it.

（回复）是啊，只要是含氨的食物，单独吃通常都难吃得要死。但皮蛋如果配上了其他食物，比如米饭、面包或粥，氨就消散了，留下的是浓烈的鲜味，以及散发着奶油香的蛋味，任何喜欢吃蛋的人都会喜欢的。
但单独食用的话，氨味就会压倒其他所有味道，这样就会毁掉你的体验。

It’s like when you see these “Americans Taste English Foods” video and they give them a spoon of Marmite to eat. Nobody eats Marmite on its own in the UK, that’s not what it’s made for. I absolutely love the stuff and I wouldn’t enjoy eating it from a spoon so it’s no wonder everyone in those videos hates it.

（回复）这就像是那些“美国人试吃英国食物”的视频，他们会给美国人一勺子马麦酱让他们试吃。在英国，没有人会单独吃马麦酱，这玩意儿就不是这么吃的。我是真的喜欢吃这玩意儿，但要是让我直接吃上一勺子，我也会很难受，所以那视频里的所有人都讨厌它，也就不奇怪了。

（译注：马麦酱（Marmite）是用啤酒酿造过程中最后沉淀堆积的酵母制作而成的，浓棕色且质地粘稠，主产于英国和新西兰）

Toast, butter, little bit of marmite... now that’s the stuff. You have to eat these things in context to truly enjoy them.

吐司抹上黄油，再加上一点点马麦酱…这样才像话嘛。这种东西，要吃就必须吃全套，这样才能真正享受到它的美味。

13、The pickled eggs have snowflake patterns on it, honestly it looks really cool.

这种腌渍过的蛋，表面上有雪花般的纹路，老实说看上去真的很酷

14、I’m Swiss and I love these eggs so soo much, you really can’t judge them from the appearance or from the name. I first tried them at the Shanghai airport, they were in this pork congee, the little pieces of eggs were bouncy and delicious, the congee was sooo good

我是瑞士人，我超喜欢这种蛋的，你绝不能从它的外表或名字来评判它。我第一次试吃它还是在上海的那机场里，那是一道皮蛋瘦肉粥，切成小块的皮蛋很有弹性，也很美味，那粥可太好吃了

15、I thought it was just an egg but expired

我以前以为那只是一种过期了的蛋

16、I’m happy I found this video, I now know why the eggs are fowl.

很高兴找到了这则视频，我现在知道为什么这种蛋和珍珠鸡一样黑了。

17、I thought that you make these by putting eggs under your couch for a 5 years

我还以为这种蛋的做法是在你的沙发底下放五年。

18、Yeah no kidding, they do taste like wet socks, especially "some" when the yolks are too runny.

我不开玩笑，它那味道就像是打湿的袜子，特别是蛋黄过于流质化的“那些”。

19、In south borneo we named this egg as "pindang" hmm close enough

在我们婆罗洲南部，我们管它叫“pindang”，呵呵发音很接近

20、I ate these from child and i ate them with noodles its really delicious yumm

这种东西我从小就吃，是配着面条一起吃的，真的很美味哦
原创翻译：龙腾网 https://www.ltaaa.cn 转载请注明出处

21、It tastes great with green tomatoes salad

配上绿番茄沙拉，人间美味啊

22、In Thai, it is called "Khai Yiao Ma", which literally means horse pee egg

在泰国，它被称为“Khai Yiao Ma”，字面意思是马尿蛋

23、pork and century egg congee is my favorite dish with the egg

皮蛋瘦肉粥是我最喜欢的蛋菜

24、Ah, umami

（韩）啊，这个很鲜的

全球网友皮蛋 化学原理 制作过程

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