Century egg
Century eggs (Chinese: 皮蛋; pinyin: pídàn; Jyutping: pei4 daan2), (also called preserved egg or 100-year egg) also known as alkalized or preserved eggs, is a Chinese dish made by preserving duck, chicken, or quail eggs in a mixture of clay, ash, salt, quicklime, and rice hulls for several weeks to several months, depending on the processing method. Through the process, the yolk becomes dark greenish-grey in color, with a smooth consistency and strong flavor due to the hydrogen sulfide and ammonia present, while the white becomes dark brown in color, with a translucent jelly-like appearance, a gelatinous texture, and salty and umami flavor.