Silky rice porridge with preserved egg and pork
Century Egg Congee
Prep Time
10 min
Cook Time
1 hr
Total Time
1 hr 10 min
Servings
4
4 bowls
Difficulty
Easy
Cost
Budget
$
Century Egg Congee
Silky rice porridge with preserved egg and pork
★4.7(9)
Ultra-creamy rice porridge studded with cubes of century egg and tender shredded pork. Pi dan shou rou zhou is the most popular congee in Cantonese cuisine, beloved for its rich, savory depth.
10m
Prep Time
60m
Cook Time
70m
Total Time
4
Servings
Easy
Difficulty
Budget $
Cost
Sarah Chen
(Updated )
Century egg congee is pure comfort in a bowl. The preserved eggs melt into the porridge as it cooks, adding a creamy, slightly sulfuric richness that is utterly unique and addictive.
Chinese cooking techniques — high heat, quick movement, and precise timing — produce flavors that no other method can match. This recipe captures that magic.
The flavors in this dish reflect centuries of culinary tradition, adapted for the modern home kitchen. What makes Century Egg Congee special is the balance — every element serves a purpose, and the interplay between ingredients creates something greater than any single component. With the right technique and a few key ingredients, you can achieve restaurant-quality results at home.
The best breakfasts feel effortless but taste exceptional. The secret is preparation — have your ingredients measured and ready before you start cooking, get your pan to the right temperature, and work with confidence. Morning cooking rewards speed and decisiveness.
Ingredients
Instructions
- 1
Bring rice and broth to a boil in a large pot. Reduce heat to low and simmer, stirring occasionally.
- 2
After 30 minutes, add pork slices and one diced century egg. Continue simmering and stirring.
- 3
Cook for another 25 minutes until the congee is thick and creamy and pork is tender.
- 4
Stir in soy sauce and white pepper. Fold in the remaining diced century egg.
- 5
Ladle into bowls and top with sliced scallions, a drizzle of sesame oil, and crispy fried shallots.
Serving Suggestions
Ways to Serve This Dish
Serve over steamed jasmine or sticky rice
Pair with a side of pickled vegetables or kimchi
Add a drizzle of sesame oil and toasted sesame seeds for extra flavor
Serve alongside fresh fruit and your favorite morning beverage
Substitutions
Century eggsSalted duck eggs
Different flavor but similarly traditional in congee
Lean porkGround pork or shredded chicken
Both cook quickly and add savory depth
Tips & Storage
Pro Tips
Freeze the rinsed rice overnight to help the grains break down faster during cooking.
Stir the congee frequently in the last 20 minutes to prevent sticking and ensure creaminess.
Preheat your pan or griddle properly. An evenly heated surface is the difference between golden perfection and uneven cooking.
Room temperature eggs cook more evenly than cold ones. Pull them from the fridge 15 minutes before cooking.
Storage
Refrigerate for up to 3 days. Congee will thicken; thin with broth when reheating.
Reheating
Warm over medium heat, stirring constantly and adding broth or water to reach desired consistency.
Recipe Notes from Our Kitchen
Editor's Note
Editor's note: Temperature control is everything for breakfast cooking. Medium heat, patience, and resisting the urge to flip too early will give you the best results every time.
Nutrition Facts
Per serving (55mg) · 4 servings
Calories320
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein20g
Carbohydrates8g
Fat42g
Fiber680mg
Sugar0g
Sodium2g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- What do century eggs taste like?
- They have a rich, creamy, slightly sulfuric flavor with an umami depth similar to aged cheese.
- Where can I buy century eggs?
- Most Asian grocery stores carry them, usually near the fresh eggs or in the preserved foods aisle.
- Can I make this for a crowd?
- This recipe scales well for groups. Double or triple as needed and keep finished portions warm in a 200 degree oven while you cook the rest.
- Can I prep this the night before?
- Many components can be prepared ahead. Batters can rest in the fridge overnight, and cooked items reheat well in a 350 degree oven for 5 to 10 minutes.
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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