Century egg, also known as thousand-year egg, pi-dan (in Mandarin), or pidan (in Cantonese), is a preserved egg popular in East Asian cuisine.
This unique delicacy is created through a long process of curing duck, chicken, or quail eggs in a mixture of clay, ash, salt, quicklime, and rice hulls. The curing process can last for several weeks to several months, resulting in a distinctive flavor and texture.
While "century egg" is the most common name in English, it's important to note that the eggs are not actually aged for a century. The name is a bit of a misnomer, referencing the length of time it takes for the eggs to achieve their desired level of preservation.
