Century Eggs

Century eggs don’t look anything like the eggs you might be used to. Cut one open, and you’ll find an albumen that’s brown jelly and a yolk that’s shades of black and brownish green. They are considered a delicacy in China, dating back to the Ming Dynasty. Qianggeng Wu and Aishu Sun, a married couple who live in China’s Changlong Village, show us how they use traditional preserving techniques to transform ordinary duck, quail and chicken eggs into tasty century eggs.