Thousand Year Egg: Is it Edible?  Alex Rushmer of Just Cook It!
Blog wrote an eye-popping account on eating the Asian delicacy
(read: gross!) thousand year egg or century egg for breakfast:
What we know as the white is not white at all. It is a
translucent brown colour reminiscent of recycled glass. The
yolk, far from being an appetising yellow, is grey. And hard.
Depending on how old the egg in question is, the smell can be no
more than a tickle of ammonia to an eye-wateringly sulphurous
tang. Century eggs tend to be milder whereas the millennial
counterparts really are a force to be reckoned with. Governments
in need of an alternative fuel source need look no further than
these potent little ova.  They are made by wrapping regular eggs
(that taste so very good fried or poached or boiled or
scrambled) in a mixture of salt, lime, mud, clay and straw and
then leaving them. For ages. Occasionally they are even buried
in the ground for several months before they are deemed edible.
And here they were staring me