Preserved Duck Eggs
You knew this was coming, right? Because while some others may disagree, I think these Preserved Duck Eggs (a.k.a. 100-Year-Old or 1,000-Year-Old Eggs) are the weirdest things I’ve showcased so far.
Who else remembers these being part of a Fear Factor eating stunt?
Um, thanks for the reassurance, even though I don’t really feel reassured after reading those two little words. It has to do with how, after someone points something out to you, it’s all you can think about.
A carton of these eggs usually contains six. I’ve found that this Taiwanese brand has better-packaged and easier-to-peel eggs than other ones.
So what’s beneath the gray and speckled shell? Are you sure you’re ready to see?
The raw duck eggs are preserved in a mixture of clay, lime, salt, tea, and straw for usually up to 100 days (and not 100 or 1000 years!). The yolk turns dark green and creamy, the egg white becomes a dark brown and transparent jelly.
The taste is another acquired one. The yolk is rich and cheese-like, the jelly has little flavor. And the smell of the eggs…oh boy, the smell. I’m not going to sugarcoat it (and you shouldn’t expect me to); the smell is foul. The eggs smell like ocean water.
I’ve had these eggs most often in congee (Asian rice porridge) and as part of an appetizer plate at Chinese banquet dinners (if you think the eggs are weird, you should see the other items on those plates). They can also be sliced and served on their own as a side dish or with silken tofu.
I’m showing only one photo of the egg itself because, well, let’s just say I fought a battle with it trying to photograph it, and the egg won.
While it sounds delicious I doubt I have the courage to taste these. My husband on the other hand – he’d gobble them up I’m sure.
I have always been very hesitant to try these and your pictures have confirmed my reluctance. Ewwwww!
Yeah . . . these will probably never be on my menu.
Too “icky” for me!!
Good lord.
I’m a new fan of yours via The Pioneer Woman’s website… thank you so much for taking the time to share what you see, taste, and photograph. As for the preserved duck eggs, you are a brave, brave woman…
My mother always prepares these drizzled with soy sauce or diced and tossed with green onions, soft tofu, and pork powder. I love it and thought it was hilarious that one of my favorite foods was on Fear Factor.
Eww is right, but thanks for showing us this–it’s what make this site so great.
So good with rice porridge!
Definitely an acquired taste! My parents used to serve them with rice for dinner during early childhood and I remember liking the taste then. Not sure how I would feel about eating it now though…
Juju: Men–they’ll eat anything!
Sarahbelle: The last photo was actually one of the least offensive-looking ones I took. I’ll spare you the details and try not to traumatize you further, though. And after taking so many photos of them, I don’t want to touch or smell another one of these eggs for a long, long time.
Bianca-san: Yup, they definitely have a high ‘ick’ factor.
Tracey: I hear ya, sister.
Hundewanderer: Thank you for your sweet words. Eating these eggs is pretty much as adventurous as I get. Oh wait a minute–I’ve got at least one more ‘interesting’ item sitting in my box of ‘goodies’ right now. But I’ll wait a while until I post it, to give people time to recover from looking at this item.
My next post will feature something much more agreeable to the eyes.
Zen: Your mom’s dish sounds good! And yeah, it was funny to see the eggs on Fear Factor, considering that they’re a pretty normal thing to a lot of people.
Victoria: I do try to show the good, the bad, and the ugly. (Admittedly, it’s mostly the good.) This item just happens to fall into all three categories!
Vicky: It looks like it’s 6 against, 2 for, and 1 maybe.
Hle: Ah, the things we used to eat and like before we knew what they actually were!
My fiance was just asking if you had covered this! I have to admit I’ve never tried it. B really likes them.
Dandy: I’ve got to say that I did stall on covering this item because I didn’t really want to give people a Phoebe Buffay, “Oh my eyes! My eyes!” moment. I’d love to hear how you liked or didn’t like the eggs if you ever try them.
Aw, you didn’t get pictures of the leafy patterns! There’s always a design that looks like parsley.
Also, Yay! I was waiting for this entry. And glad you mentioned it being eaten with silken tofu. That’s my way of eating it. With some soy sauce and bonito flakes. Though I don’t actually eat this that often because I’m not fond of it.
Yeah I know I’ve commented in your LJ post already but can’t help but comment here as well LOL. Fanatic much?
Anyway, mmmm century eggs great with congee, with rice or by itself – but I can’t eat too much of this at one go otherwise I start feeling sick LOL.
Lian: I tried to get photos of the leafy/snowflake patterns on the outside jelly part of a peeled egg, but the darn egg would not cooperate. It insisted on being reflective and the photos just didn’t turn out well.
I don’t eat these eggs often, either. And when I do, it’s only in congee or as part of a Chinese appetizer plate; I haven’t had them any other way.
Trisha: Overdosing on preserved duck eggs…I haven’t heard of that before!
Never been a fan of them.
I love this stuff!!! Haha, I grew up on it though, so I do find it absolutely delicious. Sorry to all you folks who find it repulsive.
Btw, I love your site and seeing all of these asian snacks on it!! All my favorites!
>.< always wanted to try but I’m pretty sure I won’t…ever lol
OH BTW I read your comment about phoebe screaming “OH my eyes!! my eyes!” and it was on TV..just now lol when she found out about monica and chandler. weiiirdd!
I actually love, love, love, preserved duck eggs. Like Anne above, I grew up with it so I’m always very enthusiastic whenever these eggs are around! *sigh* my mouth is watering now just thinking about it.
I love these eggs! Im also a newcomer from the Pioneer Woman’s site. Since being here I was wondering if you would divulge and let us know if you are in fact asian or not?
Slammie, Anne, My, Cynthia, and Chelle: Well, it seems these eggs are just one of those things you like or you don’t–that is, if you even work up the nerve to try them!
And yes, I am Asian.
LOL!..i love them..we call them ‘century eggs’ here in Asia..best eaten with preserved ginger slices.
Faithy: That’s a serving suggestion I haven’t heard of; thanks for sharing it!
They remind me of the century egg I’ve had at Chow King in the Philippines and at another Chinese restaurant we ate at there with my fiance. I liked them actually, hehe.
Sarah Lynn: When I eat these eggs at restaurants I don’t find them nearly as scary as when I’m handling them at home. The at-home experience can be a bit traumatic!
Oh, lovely. I remember eating these with my friend after an excursion to a local Asian grocery!
Love the blog. I’m going to college in a place where there are no good groceries around.
If you’d send me a care package, I’ll feature you on my lovely little blog, Foodette Reviews!
Jess
Jess: Wow, that’s the first time I’ve seen the word “lovely” used in the same thought as Preserved Duck Eggs. Hopefully you’ll be able to find something great restaurant-wise to make up for the lack of good groceries. Thanks for visiting my blog!
these eggs are yummy.
oh my gosh so ewwwwwwwwwwwwww so nasty but i whould like 2 try it she is right ur a brave woman:)
i want 1 so bad
Tryed one last nite. It smelled fishy so I rinsed it with water; seemed to help. The whites are hard black & transluscent. When cuting into the yolk noticed it is runny & also smelled fishy so did a kind of cerviche by putting the yolk & whites in lemon juice for about 5-10 minutes.I could see it did “cook” it some and it tasted pretty good. Only had a couple bites. The good flavour is in the yolk. Felt a little rough on the digestive tract lol.