Well, for a food safety attorney, I was living a bit dangerously in Hong Kong a month ago.  I swear I only ate one.

According to Wikipedia, the century egg, also known as preserved egg, hundred-year egg, thousand-year egg and thousand-year-old egg is a Chinese cuisine ingredient made by preserving duck, chicken or quail eggs in a mixture of clay, ash, salt, lime, and rice straw for several weeks to several months, depending on the method of processing. The yolk of the egg is concentrically variegated in pale and dark green colors while the egg white is dark brown and transparent, like cola. The yolk is creamy with a strong aroma and an almost cheese-like flavor. The egg white has a gelatinous texture similar to cooked egg white, but has very little taste. Some eggs have patterns near the surface of the egg white which are likened to pine branches. The egg is considered a delicacy in the west, but is quite common in the Far East.


Well, I did have a scotch or two with it.