Chinese preserved eggs



  • Hen and duck eggs preserved by coating them in a mixture of lime, wood ash, salt and rice husks and packing them into earthenware tubs for 3 to 4 months. The yolk becomes a greyish green and the white a pale amber and translucent. They are served shelled as an appetizer. Variously known with characteristic modesty as 1000 year old eggs, 100 year old eggs, century eggs, Ming dynasty eggs and ancient eggs.