Chinese red eggs

Chinese red eggs

Chinese red eggs (Chinese: 紅蛋, 紅雞蛋; pinyin: hóng dàn；Cantonese (Jyutping): hung⁴ daan^6-2), also known as Xi'Dan(喜蛋), are bright-pink-coloured cooked chicken eggs used in Chinese cuisine. The eggs are first hard boiled, then dye the outside with red food coloring, or wipe with a wet red calligraphy paper over the eggs to create a pink coloring.

Red eggs hold a profound cultural and symbolic significance in Chinese tradition in some regions. It is common to find red eggs at the celebrations of the baby's first month, first birthday, or people's weddings. One might find a bowl of brightly coloured cooked chicken eggs on the guests' buffet or serving tables, or the hosts might hand out the red-dyed eggs, symbolising joy and renewed life.

Red-dyed eggs distributed during birthdays and baby celebrations by the Chinese community in Singapore

Origin and Folklore

Western Easter eggs and Chinese red eggs are both color dyed, the origin of color dyed egg is obsure.

Traditional Culture

An ancient Chinese myth is associated with the colour red in traditional Chinese culture. Associating itself with life-giving forces (such as the sun, blood, and fire), red is considered auspicious in China and is symbolised by festivities and prosperity.

Eggs possess a distinct symbolic importance in numerous cultures. In Chinese culture, eggs are considered to be a symbol of fertility.

Red eggs are commonly presented during significant life events. Following the birth of a baby, parents often organise a "red egg and ginger party" to celebrate, during a newborn's first month which they offer round hard-boiled eggs as a way to announce the birth, known as the "Full Moon" celebration.

In Chinese folklore, there has long been a tradition of sharing Chinese Red Eggs. Additionally, it is customary to give red eggs as return gifts to guests at traditional wedding or after the new birth. Typically, pairs of red eggs are presented to symbolise auspiciousness and good luck. Chinese idiom "好事成双"(Hao Shi Cheng Shuang), which means good things come in pairs, or double happiness arrives at the door, emphasises that auspicious events or good fortune often occur simultaneously.

The tradition of red eggs continues to be upheld to this day in some subgroups in China:

Subgroup with Red Eggs Tradition

• Hakka [1]
• Cantonese people
• Teochew people
• ...

Influence outside China

Mauritius

In Mauritius, Sino-Mauritians continued the tradition of sharing red eggs to their family members to share the joy of a newborn; this tradition occurs in what is now called "baptême chinois" (literally translated as Chinese baptism).

Method of Making Red Egg

To make Chinese red eggs

• start by washing the eggs for cleanliness
• then boil them in a pot with water, 3 teaspoons of salt, and 3 tablespoons of vinegar( in order to prevent cracking and ease peeling)
• the eggs are boiled for 5 minutes
• left to sit off the heat for 3 minutes,
• and then cooled in cold water.
• next, prepare a dye with water and red food coloring
• after drying the eggs to remove any moisture, dip each into the dye for 30 seconds to achieve a vibrant red color, ensuring they are ready for display or gifting during celebrations.

See also

• Smoked egg
• Tea egg
• Century egg
• Ester egg