Thousand year old eggs (preserved duck eggs), we would slice them up in 1/8ths and eat with sweetened, pickled onions. Trick is to eat them in small portions or to mix it in with rice porridge for added flavor. They were preserved in a mud and clay mix, but now they speed up the process by chemically treating them. The egg whites are an opaque black and the yolks are a dark muddy green and grey color.
I got to try the Philippine delicacies, penoy and balut eggs. These are various forms of embryo stages (10-20 days). These are really an acquired taste as the beaks and bones are already developed. I tried them once and they're above what I could handle.
I got to try the Philippine delicacies, penoy and balut eggs. These are various forms of embryo stages (10-20 days). These are really an acquired taste as the beaks and bones are already developed. I tried them once and they're above what I could handle.