Thousand-Year-Old Egg
The name of this egg can be deceiving because these eggs are in fact, not a thousand years old. It comes down to aesthetics because they are created to look that way. They are referred to as “pidan” in the Chinese markets if you are ever looking to try them.
These eggs are fermented from weeks to months at a time. Before that, they are prepared with ash, clay, salt, and lime coating. Those who have tried it said it smells like stinky cheese and vinegar. Do you think they managed to finish it?