Black eggs, often referred to as century eggs, are a traditional Chinese delicacy made by preserving duck, chicken, or quail eggs in a mixture of clay, ash, and quicklime. The preservation process transforms the egg's color and flavor, resulting in a dark green or black exterior and a creamy, rich yolk. These eggs have a unique taste, often described as savory and slightly pungent. They are commonly served sliced, often with pickled ginger or as part of a salad, and are popular in various Asian cuisines, showcasing a distinctive culinary tradition.