I remember eating this egg that was black and had a baby chicken embryo and I think I remember seeing it looks like a bird in it when i was a kid in Vietnam. Is that the same thing they have in stores called Thousand Year Old egg? If so, how do I eat it? What it taste like and will it stink up the house?

I found this cool asian supermarket, so I might venture if your answers don't creep me out. Any nonasians eat this? Like my father who's anglo wouldn't eat fish sauce in his pho. This usually tells me if I would eat it or not. I'm not that adventures in food, like I don't eat chicken feet.

"For an artist to always evolve, they must wear their hearts on their sleeve and feel pain as much as they feel pleasure" A quote for my upcoming artwork.

the Filipino name for embryo eggs is balut, that thousand year old egg is some foul chemically treated egg , I have no idea why other Chinese people eat that crap.

Satisfied? You know, I really hope so because God knows you need some satisfaction in life besides shagging Captain Cardboard and I never really liked you anyway and... and you have stupid hair. Spike

The Century Egg, aka thousand year old egg aka preserved egg is good in certain dishes but I won't try the Balut (duck egg with embryo). I'm sure it tastes ok but it's just wrong to me... boiling a baby duck...

However, my favorite porridge is preserved egg and chicken. yum yum

And it's not a 'chemical' egg... it's just preserved in an interesting mixture that can be read about in the link above.

"If you can't be kind, be vague."

Chicken embryo = balut. Filipino delicacy...although I heard that some other Asian countries eat it as well. Have fun with it!

Nah, totally different. The egg embryo you're talking about is balut in Tagalog and Trú'ng vịt lộn or Hột vịt lộn in Vietnamese, Pong tea khon in Cambodian (had to look up the last 2). Thousand year old egg is just a duck or other avian egg preserved in a mix of clay, ash, salt, lime, and rice straw for a few weeks to months. It's started with a fresh, raw egg, so before the embryo develops. The egg white becomes a dark gray/green color that is mostly tasteless with a springy, firm texture. The yolk has a light sulfur smell to it. I think it's really pretty when sliced. When put in jook, it mostly adds a nice texture to the meal rather than contributing to the taste... I really can't describe it now since it's been months since I've had one. Order it in jook first to see if it intrigues you, that way, if you don't like it, you can pull them out. It started out as a food preservation technique when there was a surplus of eggs.

I like my eggs boiled, scramble, over medium - hard, or as an omelette. The other stuff scares the bejeezus out of me. I've been to some crazy markets in Korea and Japan I've seen and eaten some "exotic" foods, but the egg thing just freaks me out. Sorry...my close minded two cents.

This is my Mexico.

baluuuuuuut!!!


it is said to be an aphrodisiac and has enough energy to make you last forever like the energizer bunny

real men eat balut
squeamish people eat penoy
children eat cake

hehe, j/k

Hey, thanks for the info from you guys. Yea, the pics was great, I'll have to try it in jook first.
It's funny how I remember liking the embryo egg as a kid, but now it's a sickening thought. Culture shock.

OK, I am a child then, will stick to the cake.

Really, the vietnamese friends have offered me a lot of food and I ate it almost all except those eggs with the embryos in them.
They like them with mint leaves. I ended up gracing my ex with my portion.
I can't stand the smell, the sight and almost everything about them, so that was the moment when I scared back.

Lieber stehend sterben als kniend leben!