Century Eggs

This classic Asian delicacy is preserved for a long time in a curing concoction

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Although black in appearance, these eggs are rich in flavour

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These eggs are made by preserving for several weeks or months in a solution of clay, salt, wood ash and quicklime.

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The interior of the egg yolk turns deep green throughout this process while the outside egg white turns dark brown or black.

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The century eggs taste salty and creamy with a silky texture

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They are widely used in congee, a type of rice porridge or served as an appetizer

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According to popular beliefs, this Chinese delicacy was discovered about 600 years ago in Hunan during the Ming dynasty.

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