is a misunderstood Asian dish found coated in mud & rice hulls in baskets at Chinese markets. It's duck, chicken or quail egg preserved in clay, ash, salt & quicklime. Despite the name, they haven’t been sitting in a hole for years. Typical curing time is a few weeks, tho' they're certainly built to last. The mineral-ammonia odor earned it the name kai yeow maa in Thai (horse urine egg). The aroma results from clay & salt curing. The Hundred-Year or Century Egg
