Century egg
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Century eggs, also known as alkalized or preserved egg, are a Chinese egg-based culinary dish made by preserving duck, chicken, or quail eggs in a mixture of clay, ash, salt, quicklime, and rice hulls for several weeks to several months, depending on the processing method.
A century egg sliced open
Century eggs made in Shangqiu, China
Century eggs made in Shangqiu, China
Century egg coated in a caustic mixture of mud and rice husk
Eggs as food
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Humans and their hominid relatives have consumed eggs for millions of years. The most widely consumed eggs are those of fowl, especially chickens. People in Southeast Asia began harvesting chicken eggs for food by 1500 BCE. Eggs of other birds, such as ducks and ostriches, are eaten regularly but much less commonly than those of chickens. People may also eat the eggs of reptiles, amphibians, and fish. Fish eggs consumed as food are known as roe or caviar.
Fried eggs and carrots with Parmesan and cream
Ancient Egyptian depictions of offerings at the tomb of Menna, including a basket of eggs
Quail eggs (upper left), chicken egg (lower left), and ostrich egg (right)
Collected chicken eggs and quail eggs in a wicker basket