On Facebook on the 12th, another of Stephanie Shih’s still lifes:
(#1)
Artichoke flowers at the top, lots of oval imagery at the bottom.
Stephanie noted that the egg was not just any egg, but
a Chinese century egg! (The kind that’s all black and rubbery–so good)
On the eggs, from Wikipedia:
(#2) A century egg, sliced open (Wikipedia photo)Century eggs, also known as preserved egg, hundred-year egg, thousand-year egg, thousand-year-old egg, millennium egg, skin egg and black egg, are a Chinese preserved food product and delicacy made by preserving duck, chicken or quail eggs in a mixture of clay, ash, salt, quicklime, and rice hulls for several weeks to several months, depending on the method of processing.
Through the process, the yolk becomes a dark green to grey color, with a creamy consistency and strong flavor due to the hydrogen sulfide and ammonia present, while the white becomes a dark brown, translucent jelly with a salty flavor. The transforming agent in the century egg is an alkaline salt, which gradually raises the pH of the egg to around 9–12, during the curing process. This chemical process breaks down some of the complex, flavorless proteins and fats, which produces a variety of smaller flavorful compounds.
… Century eggs can be eaten without further preparation other than peeling and rinsing them – on their own, or as a side dish. As an hors d’œuvre, the Cantonese wrap chunks of this egg with slices of pickled ginger root (sometimes sold on a stick as street food). A Shanghainese recipe mixes chopped century eggs with chilled tofu. In Taiwan, it is popular to eat sliced century eggs placed on top of cold tofu with katsuobushi, soy sauce, and sesame oil, in a style similar to Japanese hiyayakko. A variation of this recipe common in northern China is to slice century eggs over chilled silken (soft) tofu, adding liberal quantities of shredded young ginger and chopped spring onions as a topping, and then drizzling light soy sauce and sesame oil over the dish, to taste. They are also used in a dish called old-and-fresh eggs, where chopped century eggs are combined with (or used to top) an omelette made with fresh eggs. The century eggs may also be cut into chunks and stir fried with vegetables, which is most commonly found in Taiwanese cuisine.
Some Chinese households cut them up into small chunks and cook them with rice porridge to create “century egg and lean pork congee”. This is sometimes served in dim sum restaurants. Rice congee, lean pork, and century egg are the main ingredients. Peeled century eggs are cut into quarters or eighths and simmered with the seasoned marinated lean slivers of pork until both ingredients are cooked into the rice congee. Fried dough sticks known as youtiao are commonly eaten with century egg congee. Another common variation of this dish is the addition of salted duck eggs into the congee mixture.
For comparison to #1, this well-known “Still Life with Golden Goblet”, by Pieter de Ring (1640):
(#3)
On the artist, from Wikipedia:
Pieter de Ring, or Ryng (1615/1620 – 22 September 1660) was a Dutch Golden Age painter of still lifes [, who] became famous for his opulent, flashy still lifes or banquet pieces with fruit, a lobster, a goblet, shrimps, oysters, a rug and Chinese porcelain. His signature is often a painted ring or with the Latinised form of his name, P.Ab.Annulo.
(but no Chinese century eggs)
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