How the Chinese make century-old eggs

The process of preparing the famous "century eggs." The whites turn into a translucent, dense jelly, and the yolk becomes creamier.

This is a traditional Chinese preservation method that has been around for several hundred years. To prepare the eggs, they are coated in a mixture of clay, lime, salt, ash, and sometimes rice husks or sawdust, then left to mature for several weeks or months. Despite the name, the eggs don't last for 100 years—the process typically takes several weeks to several months.

During this process, the whites turn into a translucent jelly, and the yolk becomes creamy and acquires a distinct flavor and aroma. This method originally developed as a way to preserve food longer without refrigeration, but over time it has become a popular delicacy in Chinese cuisine. These eggs are often served with tofu, rice porridge, or as an appetizer.