Hundred-Year-Old Eggs

Also known as thousand-year-old eggs, the name given to this Chinese delicacy is deceptive because the eggs are never more than a few months old. Raw eggs, usually duck’s eggs, are coated with a mixture of ashes, tea, salt, lime and rice husks.

The eggs are then buried for a few months, during which time they solidify and acquire a greenish hue.

Hundred-year-old eggs are shelled and eaten as appetizers.

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