food network's 1000 year old egg?

has anyone ever heard of such a thing on the commercial it is frieghteningly bizzare looking( if that is a word) or you had heard of it is it cooked? pickeled? thankx

I’ve seen them. Basically, you take a regular hard boiled egg and pickle it in this special black mud for a week to ten days. When you shell the egg, the mud’s black has seeped into the white and yolk, the mud’s sulfur content (or something) adds a distinctive flavor.
They’re not really 1000 years old…why they’re called that, I don’t know.

It’s a Chinese thing. Pretty tasty. Usually served as an appetizer or to accompany rice porrige (zhou) or stir fried with doufu.

I bet my sister $50 she couldn’t eat a whole one and keep it down. She bit into it and I had to pull over to let her vomit. Tasty is relative. Try bolute, fermented dead baby chickens(with bones) in the shell, a Phillipine delicacy–so I’m told:D

Balut is usually a duck’s egg with a semi formed embryo inside. It is regarded as a hangover cure and the crunchy bit of beak is supposed to be the best part.

While I was recently in Taiwan I tried 1,000 old eggs for the first time. Being a cooking enthusiast, I owed it to myself to try this classic dish. They were quite delicious and creamy in texture without a even hint of rotten or fetid odor about them. Now I can see why they are regarded as such a delicacy. I’ll leave balut for more adventurous souls.

Been there, ate that. Bolute are pretty good actually, although the first time the baby head is a little strange to get down.

In a Jim Jaramuch (sp?) movie, the one with Joe Strummer, Screamin Jay, and the Japanese couple, Screamin Jay Hawkins eats a 1,000 year old egg given to him by the Japanese couple.

Surprised someone couldn’t keep it down for 50 bucks. I mean, the consistency is like a hard boiled egg. The yolk can be a little runny, maybe like peanut butter or brie. As Zenster pointed out, they don’t have a powerful odor or taste. One may find the taste a bit odd first time out, but I wouldn’t think it’s an overpowering taste, certainly not compared with a ripe cheese for example. Because they are a dark grey/black, maybe that turns people off before they try 'em.

*Originally posted by China Guy *

She’s from Michigan. I think it was the idea that grossed her out (we were in our early twenties at the time). So the next time I’m in Oakland Chinatown, I’ll give it a try.:slight_smile:

Another baluter checking in here. The Vietnamese have this too, and as I have both Vietnamese and Philippino friends, I got sick of having to say “no, thanks” so often. The first time I tried it, I did so just so I could say I’d done it. I was surprised to find I wasn’t disgusted. However, I also wasn’t particularly impressed (turns out my Philippino host had overcooked them). The second time I tried, I was hooked. My girlfriend is Vietnamese, so I probably have this dish once a month or so. It’s great with a little salt, and some ginger. The Vietnamese eat it out of an egg cup with a spoon, but if a Philippino offers you one, it’s customary to tilt your head back, and “drink” it. I can honestly recommend this food to the Dopers. Try it, and you’ll see why it’s a delicacy. Not sure about the hangover bit though…

I think scrambled eggs are far enough for me, I’ll play it safe…

I’m going to be sick…
not a thread for vegetarians… :::gag:::

I’m not a vegetarian and I’m feeling sick.

BTW, the balut I’ve tried has always been baby ducks, not chickens.

Try it, you’ll like it. I mean the 1000 year old eggs (the incubated eggs are a different category). Really, if you can eat Brie, especially the non-pasturized stuff they serve in fine restaurants in France that have mold growing all over the skin with a STRONG smell and sits on a bed of straw, then the 1000 year old eggs are a cakewalk. I guess it’s what you’re used to.

My parents ate these when they came out for a visit, and we’re talking some pretty hardcore meat and potato kinda people.

hit the nail right on the head, China Guy. my parents like to eat these things… they look like green mushy things in the middle of jello obsidian. i’ve never eaten them, and i never want to. in chinese (well, the way everyone i know refers to them) they’re “Ma Pi eggs”, which i think translate as “horse skin eggs”. i saw a recipe on how to make them before somewhere… apparently, they used to be made by digging a hole, putting the eggs in, and covering them with horse crap. THAT is one of the main reasons why i don’t eat them. what if they still make 'em that way… bleargh