Months Long Preserved Eggs in China
Century egg, also known as thousand-year egg, is a Chinese delicacy made by preserving duck, chicken, or quail eggs in a mixture of clay, ash, salt, quicklime, and rice straw for several weeks or months. The eggs are not actually preserved for a thousand years. The name refers to the traditional method of preserving the eggs, which dates back over 500 years. The egg white turns brown and translucent, while the yolk becomes a dark green or gray color. The eggs develop a pungent aroma that some describe as similar to ammonia. Chinese century eggs are a good source of protein, healthy fats, and various micronutrients such as iron and selenium. Century eggs are a popular ingredient in many Chinese dishes and are often served as a side dish or as a topping for congee (a type of rice porridge). They are also used in salads, dumplings, and other dishes.