From Wikipedia, the free encyclopedia
Century egg, also known as preserved egg, hundred-year egg, thousand-year egg, thousand-year-old egg, and millennium egg (or Pidan in Mandarin), is a Chinese cuisine ingredient made by preserving duck, chicken or quail eggs in a mixture of clay, ash, salt, lime, and rice hulls for several weeks to several months, depending on the method of processing. Through the process, the yolk becomes a dark green and creamy with a smell of odor of sulphur and ammonia, while the white becomes a dark brown, transparent jelly with little flavor.[citation needed] The transforming agent in the century egg is its alkaline material, which gradually raises the pH of the egg to around 9, 12, or more during the curing process.[1] This chemical process breaks down some of the complex, flavorless proteins and fats, which produces a variety of smaller flavorful compounds.
And here is balut:
From Wikipedia, the free encyclopedia
A balut is a fertilized duck (or chicken) egg with a nearly-developed embryo inside that is boiled and eaten in the shell.
Popularly believed to be an aphrodisiac and considered a high-protein, hearty snack, balut are mostly sold by street vendors in the regions where they are available. It is commonly sold as streetfood in the Philippines. They are common, everyday food in some other countries in Southeast Asia, such as in Laos and Thailand (where it is called Khai Luk), Cambodia (Pong tea khon in Cambodian),[1] and Vietnam (Trứng vịt lộn or Hột vịt lộn in Vietnamese). They are often served with beer.
I think I'll just stick with scrambled and over easy though :-D