Thank you for helping us by reporting bad content.
Hello everyone! What we have here is a delicacy that is usually served up on special occasions in Hong Kong. I will start off by saying that these aren`t "really" a thousand years old but they sure do look like they could have been sitting on the shelf at you`re grandmother`s house for decades. Made from duck, chicken or even quail eggs, these are traditionally cured in a mixture of clay, ash, salt, lime, and rice hulls for several weeks to several months depending on the look and flavour you`re trying to achieve. Generally, the yolk becomes a tantalizing dark green to grey colour, with a creamy consistency and a strong odor of sulphur and ammonia, while the white becomes a dark brown and translucent jelly. In Thai and Lao, the people once believed that these eggs were delicately soaked in horse urine, which gave the eggs their distinct smell. However, this is actually a myth! Would you ever dare to try these puppies?