Hundred-year eggs, also known 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 eggs undergo a curing process that can last from several weeks to a few months, resulting in a dark green or black yolk and a translucent, jelly-like white. These eggs have a unique flavor, 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 cultural significance in Chinese cuisine.