70 Day Fermented Duck Eggs Process Explained

You might think just tasting one of these will send you straight to hell—but these preserved duck eggs, often called Century Eggs or Thousand-Year Eggs, are a delicacy with deep roots in Chinese cuisine.

In this video, we break down the meticulous 70-day fermentation process:

Washing and drying the duck eggs

Preparing a bold mix of chili peppers, star anise, and red tea

Creating the preservation paste using plant ash and quicklime

Letting nature do its work—20 days in tea-infused alkaline, followed by 50 days of air drying

The result? A creamy, rich, umami-packed delicacy you’ve got to see to believe.

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[LikaMig]

The variety of food preparation is mesmerizing.. incredible understanding of food body guts and mind.. China has been eating better then most people on earth that is evident...

[hjubagungao]

They are not eaten like that are they? I’ve heard they’re often sliced into small parts to be served along with other food.