century egg, also known as preserved egg, hundred-year egg, or thousand-year egg, is a traditional Chinese food item 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. The result is a translucent jelly surrounding a yolk with a creamy texture, and a translucent, slightly salty white. Century eggs are commonly eaten as a snack, side dish, or ingredient in other dishes, such as congee or noodle soup. They are considered a delicacy in many East Asian cultures.
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