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eggs, Chinese (or hundred year old eggs)

Known as pidan, houeidan and dsaoudan, depending on variations in the method of preparation. Prepared by covering fresh duck eggs with a mixture of sodium hydroxide, burnt straw ash and slaked lime,then storing for several months (sometimes referred to as ‘hundred year old eggs’). The white and yolk coagulate and become discoloured, with partial decomposition of the protein and phospholipids.