Those eggs are called 100-year-old but actually, they're just 3 month old. They're kept for 3 months in a preparation made of a special mud, with some special grass, then cooked. When you take it out of its shell, you'll notice that the white got black, a little transcript with some strange "flowers" drawings there and there (this one is not a perfect exemple since it's not all black). The yolk got grey. Chinese people dipp it into a special black vinegar. I swear I've never been ill at eating those black eggs. And sometimes, its shell will be red.Ces oeufs se nomment oeufs de 100 ans, mais ils n'ont en fait que 3 mois. Ils sont conservés après la ponte durant 3 mois d'une préparation d'une glaise particulière et de quelques herbes avant d'être cuits. Quand on le retire de sa coquille, le blanc devient noir (on brun foncé) transparent, avec comme des dessins de petites "fleurs" à sa surface. Le jaune devient gris. Les chinois le mangent en le trempant dans un vinaigre noir. Je jure n'avoir jamais été malade en en mangeant. Dans certains cas, la coquille tourne au rouge.
Hi friend,
RépondreSupprimerThe egg is not 100 years old ! This is a mistake translation.The egg is made in some special way.In south of China,many people like it.It's no harm.
Hi dickhou, thanks for passing by. As I explained, there's no translation mistake. 100 year old is only a name. People also like it in Beijing and north of China (this is where I discovered this food). Of coruse there's no harm at eating it. But in Europe or USA, many people feel afraid from eating it.
RépondreSupprimer:-)