Recently, two Taiwanese food scientists devised a method for making a striking, toned-down version of pidan. They minimized the chemical stress, and thus the alteration of color and flavor, by limiting the alkaline treatment to eight days in a solution of 5% salt and 4.2% lye. Such eggs don’t solidify on their own. But when the unfolding and bonding are supplemented by gentle heating at 160°F/70°C for 10 minutes, these eggs set to a golden yolk and a colorless, clear white!
From the book On Food and Cooking (2nd edition) by Harold McGee. © 2004 Harold McGee. By permission of Scribner, a division of Simon & Schuster, Inc.