Hundred- year Egg
Hundred- year Egg Also called century egg, thousand-year egg and Ming Dynasty egg, all of which are eggs that have been preserved by being covered with a coating of lime, ashes and salt before being shallowly buried for 100 days. The lime “petrifies” the egg, making it look like it’s been buried for at least a century. The black outer coating and shell are removed to reveal a firm , amber-colored white and creamy dark green yolk. The flavor is pungent and cheeselike. Eggs from chickens are generally used , though duck and goose eggs are also preserved in this manner. Hundred-year eggs are sold individually and can be found in Chinese markets. They will keep at room temperature for up to 2 weeks or in the refrigerator up to a month. These preserved eggs are usually eaten uncooked, either for breakfast or served as an appetizer, often with accompaniments such as soy sauce or minced ginger.