Dark and jellified: Century eggs

Preservation orders: Green eggs and ... jelly.

The Curious Cook investigates what happens in the process of creating this pungent delicacy.

This story is about something curious, pretty ubiquitous in Asia, but seldom seen in the West. I was always inquisitive about that somewhat pungent delicacy misnamed Century Eggs or even Thousand Year Eggs, having discovered them as ingredients in several rather quirky (but very pleasant) Chinese dishes. Being a little familiar with the Maillard reaction, I was wondering what chemical processes cause the intense discolouration of the eggs and the history behind their manufacture.