Published June 1, 2005
So-called 'thousand-year-old eggs,' which are also known as pei dan or 'century eggs,' are a popular Chinese delicacy made by coating raw chicken or duck eggs with a paste of clay, lime, and salt and burying them in wood ash for 40 to 100 days. The lime solidifies the eggs, rendering them rich and earthy-tasting, with a pungent, cheeselike tang. Thousand-year-old eggs are commonly served as appetizers and as a condiment alongside dishes like jook. Photograph by Romulo Yanes for the June 2005 Gourmet.
Photo licensed from the Condé Nast Collection, home of The New Yorker, Vogue, Vanity Fair and other popular brands. Find this and other artwork at the Condé Nast Collection.