No matter how many egg recipes there are in the world, it would be just boring without Chinese preserved eggs. 

Many visitors have heard of it for a long, but few have the chance or guts to try it. While salted egg yolks are celebrated and put in nowadays egg waffles, Pei Daan a.k.a century eggs are considered extreme. But let me tell you, it is A. Not a century but a few weeks old, and B. It’s beautiful if you taste it with your eyes closed.

Located at Western Wholesale Food Market, Hoi Yuen Egg Company has been selling the best eggs since the 1950s. Selling 30 million eggs per year, the family business has its credibility well earned by making their own salted eggs and Pei Daan that are supplied to many restaurants and retailers all over the city.

The recipes are simple, but the skills are not. For making Pei Daan, quality fresh duck eggs are to be covered with a muddy paste made of tea leaves, salt, soda powder, and lime. It’s all about timing- After 40 days of a chemical process where the eggs are cooked with the alkaline paste, you will have the best aromatic eggs with a soft heart. 

Though never rare in Hong Kong’s food culture, Pei Daan, nowadays, has gained even bigger popularity among local youths. The classic combination with pickled young ginger is the best way to enjoy a fine dark egg, while some find red wine a great compliment.
After the third generation of the owner’s family took over the business, Hoi Yuen established an online shop making it more convenient for everyone to enjoy their fine products.