[jyl]

They are delicious actually. Basically chicken or duck eggs that have been cured (pickled?) for 100 days in black tea, salt, wood ashes, lime and I'm not sure what else goes into the traditional version. The whites turn into a sort of dark brown jelly.

I recall a homemade "lite" version which involved cracking the eggshell all over, then placing them in some dark liquid (and I don't recall what it was) for a week or so. The whites were streaked with dark (from the cracks).

We used to eat them when I was a kid but I haven't had one in decades. This thread got me thinking, so I will stop by an Asian grocery to see if they sell them.

There are various Chinese foods we used to eat when I was little, that I liked a lot then, then forgot all about, and would now like to rediscover. I think I may try to learn Chinese cooking.

I was thinking that vash's wife would know all about that stuff. vash himself is clearly a banana :-)