We had a small potluck last Friday, which would have been super easy to prepare for had I not cut my finger and have to go to the hospital for stitches on Wednesday. It really wasn’t too bad (the tetanus shot was worse) except that the ER doc instructed me to not cook, wash dishes, or do much else with my left hand for a few days. Great!

savory sprinkles

My mom saved the day (probably for the umpteenth time in my life) and came over to cook for my potluck. I know: my mom is the BEST. She asks me what I want her to go buy and cook? (I know! She went grocery shopping for me too.) I explain that we’re having a “No Kitchen Required” viewing party so I wanted to make something a little out of the ordinary. Seems suitable right? How about century eggs? a.k.a “1,000-year old eggs” a.k.a. “peedan”. How about that Chilled Peedan and Tofu dish?


My mom says, are you having white friends over? They won’t like that… I say yea, a mix of people, and they all love food and are adventurous. Don’t worry. My mom is not convinced. She tried to suggest some other dishes and I pushed on for century egg. She gave in and compromised offering another dish with century egg chopped up with regular eggs and salt duck eggs? It’s less noticeable. I said, “I don’t know what dish you’re talking about but it’s a deal.”

diced peedan diced salt egg

That is how making this dish at my place came about and since this is a Kelly Hsu Lee original, I had to come up with a name. I know that sprinkles usually refer to sweet sugary colorful bits so allow me this departure. As I ate this dish (which is such a good intro into century eggs and salt eggs), I just kept thinking about how it’s a delicious savory sprinkle for my rice. It is an ingenious mixture of regular hard boiled eggs, century eggs (peedan), and salt duck eggs, paired with the classics of bacon and scallion. Hence, Three Egg Sprinkles.

Three Egg Sprinkles
~8-10 servings

  • 4 slices thick cut bacon, chopped
  • 4 century eggs, chopped
  • 5 hard-boiled eggs, chopped
  • 2 hard-boiled egg whites, chopped
  • 2 salt duck eggs, chopped

Instructions –

1. Heat a wok on medium-high heat until smoke just starts to come off the wok. Add bacon and stir, breaking up and clumps. Reduce heat to medium. Stir periodically as the fat renders out and the bacon gets crispy.

frying bacon

2. Add the century egg and stir-fry until the mixture dries up the moisture from the yolks. Stir in the hard-boiled eggs and extra whites toss until combined. Add the salt egg and toss until well combined. Add the scallions and toss until mixture looks dry. Serve with rice.

add peedan
Add salt egg
add scallion
Three Egg Sprinkles 6

Left-overs can be kept in an air-tight container in the fridge for up to five days. Refresh the dish by tossing in a heated wok until warm.

Three Egg Sprinkles 3

posted by jessica at 10:26 PM Filed under Chinese, Recipes. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.