100 year old eggs are also known as Century eggs, Millennium eggs and Thousand year eggs. This Chinese delicacy is made by preserving chicken, duck or quail eggs in a mixture of clay, ash, salt and lime for months.
We bought 4 eggs, one for each of us, at a local Asian grocery. No one was too keen to try these out. But when I put them on the table, there was some excitement at the prospect - mixed of course with fear.
Hubby scraped the preserving coating off, and the girls rinsed the eggs. That's when we noticed the eggs seemed kind of "sloshy" on the inside.
We had the foresight to crack the egg over a plate, and out "sloshed" the egg, along with its sulphuric smell. Yum...
The yolk is supposed to be creamy, and the white (though no longer white) is supposed to have a jelly texture. Here's what the eggs were supposed to look like:
|Photo Credit: Stephen Thomas|
The last egg we tried had a darker ash covering than the rest, but still seemed a little sloshy, and in a way it was closer to what it was supposed to be than the others - it was darker at least. It was in fact, a sight that sent Hubby running out of the room gagging.
And that lovely sulphuric smell? Much stronger...
I'm not sure I'll be able to convince anyone to try them again, should we come across some solid 100 year old eggs.