What is special about the century eggs Madam Lim uses?

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The century eggs Madam Lim uses have a creamy centre made from duck eggs
Madam Lim’s Century Egg and Pork Porridge uses century eggs made from duck eggs, and those duck-egg century eggs have a creamy centre. The stall contrasts this with “rubbbery” century eggs that bounce more than they flavour, positioning her version as smoother and more flavour-forward.
They are made from duck eggs and come with a soft, creamy centre
The porridge is served with a century egg that has a soft, sweet profile and a creamy centre. These century eggs are specifically made from duck eggs, which is part of why the texture is described as creamy rather than bouncy.
They differ from “rubbbery” century eggs that bounce more than they taste
The stall’s porridge is explicitly contrasted against “rubbbery” century eggs, described as bouncing more than they flavour. In that comparison, Madam Lim’s duck-egg century eggs are presented as delivering creaminess first, instead of a springy bite.
They are served in the Century Egg and Pork Porridge (RM10)
The creamy-centred century eggs are used in the Century Egg and Pork Porridge, priced at RM10. Alongside the century egg, the porridge is cooked with fragrant jasmine rice, contributing to the overall creamy texture and fragrance described for the dish.

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What is special about the century eggs Madam Lim uses?

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