Half a Century Old Delicacy

When the Chinese describes their century eggs as a delicacy, I thought it was crazy. Then, suddenly this light came to me about the their rationale of centuty eggs. Being rotten can be good in a sense that rotten stuff can become fertilizers as they decomposed into a totally different compound. However the Chinese do not see it as rotten eggs but rather a 'matured' and 'utmost' supreme condition of any types of eggs on earth.

This must be one of the weirdest food in the world. Eggs preserved for a hundred or even thousand years! The yolk becomes a dark green, cream-like substance with a strong odor of sulphur and ammonia, while the white becomes a dark brown, transparent jelly with little flavour or taste. The transforming agent in the century egg is its alkaline material, which gradually raises the pH of the egg from around 9 to 12 or more. This chemical process breaks down some of the complex, flavorless proteins and fats, which produces a variety of smaller flavourful compounds. Some eggs have patterns near the surface of the egg white that are likened to pine branches." Wow..sounds so delicate..now I know why they regard them as delicacy. Have you tried??