What is it with people that have this awkward attraction towards bad smelling or bad tasting or bad looking food. The Chinese millennium egg or century egg has all of the above. I was served at a very high class lunch in Shanghai couple of years ago, among other disgusting things, traditional of course, like boiled donkey, or fried jellyfish.
But the worst was this black egg, bad smelling and especially bad tasting. It does not beat the balut egg of Philippines, but it is in the bottom of my list of traditional foods, zero stars.
The process of preserving the eggs actually takes anywhere from a few weeks to a few months, and involves soaking eggs in a saline solution. Duck, quail or chicken eggs can be used. The solution usually consists of clay and salt, but can also include ash, quicklime and rice hulls. It causes the yolk of the eggs to take on a creamy, cheese-like texture, and transforms the whites into a dark-colored jelly.
I leave the pictures speak for themselves.