Eggs that have been preserved by being covered with a coating of lime, ashes, and salt before being shallowly buried for 100 days. The lime "petrifies" the egg, making it look like it's been buried for at least a century. The black outer coating and shell are removed to reveal a firm, amber-colored white and creamy, dark green yolk. The flavor is pungent and cheeselike. Eggs from chickens are generally used, though duck and goose eggs are also used.
Hundred-year eggs can be found in Chinese markets.
Store at room temperature (under 70°F) for up to 2 weeks or in the refrigerator up to a month.
These preserved eggs are usually eaten uncooked with soy sauce or minced ginger.