The Truth About Century Eggs

Despite the name, century eggs are not a hundred years old. Instead, they are chemically cured in a mixture of clay and ash for just a few months to turn the yolk creamy and dark.

The curing process uses high-alkaline ingredients to transform the texture and flavor of the egg. This chemical reaction turns the yolk a dark, custard-like green and makes the egg whites become a transparent, salty jelly. It is an ancient preservation technique that gives the dish its unique, complex profile. You might be surprised to find that the process only takes a few weeks to a few months to complete.