Century eggs, also known as hundred-year eggs, are a traditional Chinese delicacy made from preserved duck, chicken, or quail eggs. The eggs undergo a unique curing process, where they are buried in a mixture of clay, ash, and quicklime for several weeks to months. This process transforms the egg's flavor and texture, resulting in a dark green or black yolk and a translucent, jelly-like white. The taste of century eggs is often described as rich and savory, with a slightly pungent aroma. They are commonly served as a side dish, in salads, or as an ingredient in various dishes, showcasing their popularity in Chinese cuisine.