After the preservation is complete, the hull mixture and egg shell are removed to reveal the now dark-brown egg-white and a dark-green, creamy and pungent yolk. It’s the alkaline that raises the ph of the egg from 9 to 12 or more and gives it a strong smell of ammonia and sulfur.
Century Eggs are consumed either raw, or as ingredients in other Chinese foods. There are those who associate them with smelly cheese, pungent but really delicious. Sadly there are others (myself included) who just can’t get past the disgusting colors and smell.
