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Thousand eggs, also known as century eggs or pidan, are a Chinese delicacy 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.

Thousand eggs are high in protein, fat, vitamins and minerals such as selenium and phosphorus. However, they also contain a high amount of sodium.

Yes, thousand eggs are safe to eat when prepared correctly. The high alkaline environment of the preserving process eliminates bacteria, making the eggs safe for consumption.

Unopened, thousand eggs can last for several months. Once opened, they should be eaten within a few days.

The yolk in a thousand egg is dark green or gray with a creamy consistency.

No, thousand eggs are not vegetarian as they are made from duck, chicken or quail eggs.

You can find recipes for dishes using thousand eggs in Chinese cuisine cookbooks or on food blogs and websites.

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

Thousand eggs have a unique taste. The yolk is creamy with a strong flavor, while the egg white has a gel-like consistency with a slight salty taste.

Thousand eggs are typically peeled and cut into slices, then served with pickled ginger or tofu. They can also be used in a variety of dishes, like congee and salads.

Yes, thousand eggs are also known as century eggs.

No, thousand eggs do not need to be cooked before eating. They are already preserved and ready to eat.

No, thousand eggs are available year-round.

Yes, thousand eggs have a strong, sulfurous odor due to the preservation process.

Thousand eggs are generally safe to eat but they are high in cholesterol and sodium, which may pose health risks if consumed in high amounts.

Eggs are preserved in a mixture of clay, ash, salt, quicklime and rice hulls for weeks to months. This creates a pH level of 9-12, making it a high alkaline environment which effectively ‘cooks’ the egg.