Then they're basically pickled eggs, but they can be well, polarizing.

E would say like an egg you would find in your attic like a nice like, musty like ancient like like an egg your grandmother bequeathed to you.

Maybe I'm not sure if you had like a wet socks that's dirty, and it's been sitting in your laundry basket for a week.

That's what it smells like.

Century eggs are one of the most misunderstood dishes in Chinese cuisine.

Does that mean is 100 years old?

Wait, I thought they were 1000 years old.

Do they give it a foursome?

They all contain lead, so none of the above are true.

We found a century egg maker and Sichuan who does an interesting variation on the classic version instead of black eggs.

Hers are yellow.

Here's how she does it.

These are raw duck eggs, and they're screened against the light to check for imperfections before they're covered in a mix of mud and rice holes for 2 to 3 months.

It sounds simple, but the secret lies in the mud, which creates a chemical reaction that transforms the egg from this to this family.

Do you Buddhists?

You sweet, sweet, sweet register family.

Hard December.

Just Shemya Monday having a bottle of champagne.

Her spice one includes cinnamon, ginger, tea, star anise, orange peels on Sichuan peppercorns.

She then throws in salt, soda, ash and quickly soda ash and quick line.

React with water in the mud, creating sodium hydroxide.

Ah, highly alkaline compound.

This breaks down the protein in the egg and binds with the water to create a gel.

That's why when you open a century EG, the insights are gelatin and you don't even have to cook it to eat it.

Sodium hydroxide, also known as lie, is the same stuff used to cure fish and olives.

After the mud is done, it's rubbed onto the eggs to create a vacuum seal.

The rice holes are added to keep the eggs from sticking to one another.

Then they're left to cure for up to three months before they're ready to eat.

Yeah, E u K China.

You can help your child attention tells a mega touching the chapel daughter.

Okay, so why do her sundry eggs like yellow instead of the usual black and smooth?

Just do you, Josh Handy.

That's not entirely true.

Toxic lead oxide has been used in century eggs before to prevent over fermentation and to keep the egg yolk soft.

But lead isn't what creates a black color in century eggs that comes from the mayor reaction.

A natural browning effect.

It's the same reaction that makes cooked bacon and freshly toasted bread brown, and it's accelerated in the high PH environment, like when you combine soda, ash and quick line with water.

But you can delay the browning effect by reducing the amount of these ingredients, which leads to yellow century eggs.

Cure those eggs with more ash and lime or wait a little longer, and they'll eventually become black, too.

So how do they taste pretty much the same as black century egg, like a ripe, creamy cheese with a width of ammonia?

Oh, jolly she.

That's just how you made a cruise away.

Just, uh, parties say way.

And she's already training the next generation of century egg makers.

Her Children.

What about Jesus?

Uh, just water donated.