I love Japanese cookies and candies. I have come to the conclusion the Kasugai fruit gummy candies are dusted with crack rather than sugar because nothing should be that addictive (joking! it’s sugar… at least I think so… let me taste another to check). When I stock up on candy at my favorite Asian market, I go down every aisle and sometimes try a new food. That is how I discovered Century Eggs.
A century egg, also known as hundred-year egg, thousand-year egg is a Chinese delicacy. A century egg is made by preserving an egg, usually from a duck, such that the shell becomes speckled, the white becomes a dark brown gelatinous material, and the yolk becomes deep green and creamy. The surface of the egg white may be covered with beautiful crystalline frost or pine-tree patterns. The white supposedly doesn’t have much flavor, but the yolk smells strongly of ammonia and sulfur and is said to have a complex earthy flavor. I say ‘is said’ because I haven’t tried a century egg yet. Oh, I would, but only if it was made right.
