Source: Atlas Obscura
To the untrained eye, a century egg resembles an amber-preserved fossil. The gelatinous, translucent albumen is punctuated by the greenish-black glow of a gooey yolk. In Thailand and Laos, they call this delicacy a “horse urine egg” due to its striking smell. Tasters liken it to “ripe Camembert, pungent and creamy, with a whiff of ammonia.
”On tables across Asia, the pungent eggs appear in various forms, whether chopped over chilled silken tofu, sliced like velvety, strong cheese, or ground into a pastry filling. Thai diners pair fried century eggs with spicy pork or chicken, while chefs in Hong Kong serve them kung pao–style, with peanuts and chilies. Some fans recommend first-timers ease into the flavor by mixing…
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