The thousand-year egg is an ingredient in some Chinese cuisine dishes. The egg is made by “preserving” chicken, duck or quail eggs in a combination of ash, salt, clay as well as lime and rice. The egg is left for several weeks or even months to “mature”.
Needless to say the egg changes colour (as shown in the picture below) If you want more gross info, you’re welcome to read up on Wikipedia. They go on explaining how the whole process changes the PH levels of the egg, and how – after the process is completed – the yolk becomes a dark green, cream-like substance with a strong odor of sulphur and ammonia, while the white becomes a dark brown, transparent jelly with little flavor or taste.
Century Egg
I cannot imagine that ANYONE would want to eat this, but indeed this is considered a delicacy!
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This was one of the first things I ever tasted at my first lunch in China, not knowing what it was (was part of a soup).
After one bite, I never wanted more.
Hi
Why are there always Asian Americans at American Chinese Restaurants? Isnt real Chinese cuisine different?
Because our culture doesn’t eat that kind of cuisine…….