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Thousand-year eggs or hundred-year eggs (皮蛋pidan) are a Chinese delicacy that have been fermented in a long process. Westerners initially find it difficult to eat them because, as the saying goes, the eye eats with it. This is not necessarily the case with the almost transparent dark egg white and the yellow-green yolk. Depending on the variety, the latter can be hard or semi-soft, which doesn't make it any more attractive. Once you get over yourself and don't mind the slightly chemical smell, then thousand-year-old eggs are a delicacy. They usually taste slightly salty, somewhat indefinable but delicious!
Thousand-year eggs or hundred-year eggs (皮蛋pidan) are a Chinese delicacy that have been fermented in a long process. Westerners initially find it difficult to eat them because, as the saying goes, the eye eats with it. This is not necessarily the case with the almost transparent dark egg white and the yellow-green yolk. Depending on the variety, the latter can be hard or semi-soft, which doesn't make it any more attractive. Once you get over yourself and don't mind the slightly chemical smell, then thousand-year-old eggs are a delicacy. They usually taste slightly salty, somewhat indefinable but delicious!
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