Century Eggs in China

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A century egg, also known as a hundred-year egg, thousand-year egg, or preserved egg, is a Chinese delicacy made by preserving duck, chicken, or quail eggs in a mixture of clay, ash, salt, quicklime, and rice straw for several weeks to several months. This process causes the yolk to develop a creamy texture and the white to become a jelly-like consistency with a strong flavor. Despite its name, century eggs are typically only preserved for a few weeks to a few months. They are often used in Chinese cuisine as a condiment or ingredient in various dishes.
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