transparent hard boiled egg
When we cook the clear egg white, we all know what happens. Can you imagine a transparent cooked egg white? Apparently it's all about the pH and temperature.
In a nutshell, The recipe is this. You would marinate the eggs in an alkaline solution made with salt and wood ash for 8 days. Then it's cooked in very low heat (160F/70C) for 10 minutes. The egg white sets solid and transparent.
Abracadabra. A testament to this age of molecular gastronomy.
Yes, these are both "pidan".
The transparent version limits chemical stress and does not use tea. The dark traditional one is cured over several months, and the new transparent one is cured for a much shorter time, and it doesn't become solid on its own. You have to cook it at low temperature to make it solid.