Today’s memory replay takes me back to the late 50s. Grandma and my parents were relishing on some “egg-shaped” things, which they said had been soaked in horse urine. Yucks!
When these “pi dan” （皮蛋）were sliced into pieces using a thin string, I saw the grayish “yolks” which sometimes looked like mud and, the outer jelly-like covering which had a dark brownish colour. As for the smell…oh..please !!! No amount of intimidation or persuasion could get me to eat them.
It was decades later that I had the courage to try them – thanks to encouragement from my wife.
There is a lot of information online, on making “pi dan”. But the greatest puzzle is how they became known as “century eggs” in the West, when the process of making them takes only weeks or at most a couple of months.