I’LL HAVE WHAT PHIL’S HAVING

HONG KONG

MONDAY, OCTOBER 19 @ 8:00PM

Would you eat a century old egg? The idea of eating anything that old—let alone an egg—may be off-putting. But the name of this Chinese delicacy (along with its many other nicknames, like millennium egg and thousand-year old egg) is a misnomer. It takes anywhere from a few weeks to a few months to prepare the eggs, far less than the name purports. 

To make century old eggs, duck, chicken or quail eggs are preserved in a mixture of clay, ash, salt, quicklime, and rice hulls. The chemicals present in the process turn the yolk a dark grey-green color and the egg white a translucent brown. When the aging process is complete, the eggs can be eaten on their own or used as an ingredient in a dish.

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