Are these cute little pink eggs really cured in horse piss? Humm, the dark yolks that taste and smell like ammonia make you wonder.
They came to Thailand from our northern neighbor China where they are called Century or 100-year eggs. They are duck, chicken or quail eggs preserved in a mixture of clay, ash, salt, lime and rice hulls for several weeks or months. The yolk turn dark greenish-gray and gives off the odor and of sulfur and ammonia.
Along with our eggs we had Jok (Thai Congee), a rice porridge topped with chopped scallions and shredded ginger root. We had the usual accompaniment–Chinese doughnuts, fried but not sweet.