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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.plural: hundred-year eggs
Season: available year-round
How to select: Hundred-year eggs can be found in Chinese markets.
How to store: Store at room temperature (under 70°F) for up to 2 weeks or in the refrigerator up to a month.
How to prepare: These preserved eggs are usually eaten uncooked with soy sauce or minced ginger.
|Calculated for 1|
|Amount Per Serving||%DV|
|Calories from Fat||(%)|
|Total Fat 0.0g||%|
|Saturated Fat 0.0g||%|
|Monounsaturated Fat 0.0g|
|Polyunsaturated Fat 0.0g|
|Trans Fat 0.0g|
|Total Carbohydrate 0.0g||%|
|Dietary Fiber 0.0g||%|