thousand-year-old egg

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A Chinese delicacy that may look and taste a thousand years old, but in fact takes only a few weeks to prepare. It consists of a pickled duck's egg that is kept for up to three months in a mixture of ash, lime, salt and chopped straw, bound together into a sort of clay with tea. The white is transparent, the yolk becomes a curious greenish-brown. The Cantonese name is pay tan.

Subjects: Cookery, Food, and Drink.

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