1000- Year Old Eggs (Eatable 4/10) 

 

 

If you can brave a thousand-year old egg, you can consider yourself an honorary Hong Konger – these things are potent. Made from duck or quail eggs, the eggs are buried in a clay, sand and salt mixture for a couple of months, melting their insides to jelly. The shell of the egg turns a browny, black, but it's the inside where the real surprise awaits. The yolk turns a dark green and boasts a powerful smell of, well, eggs that have sat around for a couple of months. The eggs can be picked up whole from street vendors around the city, or found sliced up in noodle dishes.