One Thousand Year Old Egg for Sale

A thousand year old egg, also known as century egg or pidan, is a Chinese preserved food product made by preserving duck, chicken or quail eggs in a mixture of clay, ash, salt, quicklime, and rice hulls for several weeks to several months.

The taste of thousand year old eggs is complex and an acquired taste for many. The yolk is rich and creamy, often described as cheese-like, while the whites become a dark colored, translucent jelly with a salty, sulphurous taste.

Yes, provided they are prepared correctly and not past their use-by date, century eggs are safe to eat.

While thousand year old eggs can be cooked, it is often eaten cold, as heating can alter the texture and complex flavors of the egg.

Yes, like other eggs, century eggs should be stored in the fridge once the packaging is opened.

Pregnant women should consult their doctor before consuming thousand year old eggs due to their high sulfur and ammonia content.

A century egg is high in protein, calcium, zinc and other essential nutrients but also relatively high in cholesterol.

Once opened, a thousand year old egg should be refrigerated and eaten within a few days for best taste.

The eggs are preserved in a mixture of clay, ash, salt, quicklime, and rice hulls for several weeks to months, causing the yolk to take on a creamy, cheese-like texture and a strong flavor due to the hydrogen sulfide and ammonia produced during fermentation.

No, despite the name, thousand year old eggs are usually only preserved for a few weeks to a few months.

Thousand year old eggs can be eaten on their own, or used as an ingredient in other dishes. They are often cut into slices or wedges and served with pickled ginger or soy sauce.

No, as they are made from duck, chicken, or quail eggs, thousand year old eggs are not suitable for vegetarians.

You can buy it at Weee! Asian Market, www.sayweee.com.

The yolk of a thousand year old egg is dark green or black with a creamy consistency while the white is a dark brown, translucent jelly.

Yes, the type of egg used (duck, chicken or quail) and the precise method of preservation can result in different flavors and textures.

While it's technically possible to make a thousand year old egg at home, it requires specific ingredients for the preservation process and careful temperature control. Most people prefer to buy professionally made ones for convenience and safety reasons.