The century egg, a.k.a. preserved egg, thousand-year egg, thousand-year-old egg, is a Chinese delicacy made by preserving duck (or less commonly chicken) eggs in a mixture of clay, ash, salt and lime for around only 100 days, despite the name. The yolk of the egg is concentrically variegated in pale and dark green colors while the egg white is dark brown and transparent like cola. The yolk is creamy and somewhat cheese-like in flavor with a strong aroma. The egg white has a gelatinous texture similar to cooked egg white, however with very little taste. The surface of the egg white is sometimes patterned with a snow-flake pattern.
Has anyone ever tried one? Do we dare make them ourselves?