PRESERVED DUCK EGG (also known as Century Egg or Hundred-Year Egg) is a traditional delicacy in several Asian cuisines, especially in China, Taiwan, and Southeast Asia, including Vietnam. It is made by preserving duck eggs through a special process that involves coating them in a mixture of clay, ash, quicklime, and salt, then leaving them to cure for several weeks or months. The result is an egg with a distinctive appearance, with the shell turning black or dark brown, and the yolk turning dark green or black, while the egg white becomes translucent and jelly-like.

PRESERVED DUCK EGG has a strong, distinct flavor that can be quite bold and acquired due to the curing process. The yolk is rich, creamy, and slightly salty, while the egg white is firm, rubbery, and has a unique texture. Despite its appearance and flavor, it is considered a delicacy and is commonly enjoyed in various dishes.

CHARACTERISTICS OF PRESERVED DUCK EGG:

• Appearance: The shell becomes black or dark brown, and the egg white turns translucent with a gelatinous texture. The yolk turns dark green or black.
• Flavor: The flavor is strong, pungent, and slightly salty, with a savory taste. It has a distinctive aroma, which some may find strong or "earthy," but is loved by many.
• Uses: Preserved duck eggs are often eaten as a snack, served with rice or congee, or used in cooking for various dishes. In traditional medicine, they are believed to have certain health benefits, such as improving digestion and nourishing the body.