What happens when you preserve duck eggs in a mixture of salt, clay, ash, quicklime and rice hulls?
Also known as hundred year eggs, thousand year eggs, and millennium eggs, this Chinese delicacy dates back to the Ming Dynasty. The name suggests that they take forever to make, but in reality only take 4-5 weeks. During this time, the pH of the eggs rises and chemically alters the proteins and fats. The white turns amber and gelatinous while the yolk turns dark green with a creamy consistency.
The strong aroma of sulfur and ammonia can be overwhelming on its own but balances nicely with light Chinese soy sauce, citrus, and fresh herbs.