Are 1000 year old Eggs real?

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The concept of 1000 year old eggs sounds like something straight out of a science fiction movie. However, these eggs do actually exist, and have been consumed as a delicacy in certain parts of the world for centuries. In this article, we will delve into the mystery behind these unique eggs and explore their origins, preparation methods, and nutritional value.

Are 1000 year old Eggs real?

Origins of 1000 Year Old Eggs:

1000 year old eggs, also known as century eggs or preserved eggs, have been consumed in China for over 500 years. They were initially developed as a method of preserving eggs during the winter months when fresh eggs were scarce. The preservation process involved coating the eggs in a mixture of clay, ash, salt, quicklime, and rice straw, and then burying them underground for several months to ferment.

Over time, the preservation process evolved, and different regions of China began to develop their own unique methods of preparing century eggs. Today, 1000 year old eggs are consumed in several countries across Asia, including China, Taiwan, Vietnam, and Thailand.

Preparation Methods:

The preparation process for 1000 year old eggs is a delicate and time-consuming process. First, fresh eggs are carefully selected for their quality and size. The eggs are then coated in a mixture of clay, ash, salt, quicklime, and rice straw, which creates an alkaline environment that allows the eggs to ferment.

The fermentation process takes several weeks to several months, depending on the desired level of preservation. During this time, the proteins in the egg whites and the fats in the yolk break down, resulting in a gelatinous texture and a distinct flavor that is both rich and savory.

Once the fermentation process is complete, the eggs are carefully washed and peeled. The yolk and white are then sliced and served as a topping for congee, noodles, or rice, or eaten on their own as a snack.

Nutritional Value:

1000 year old eggs may not be for everyone, but they do offer some unique nutritional benefits. They are high in protein, vitamins, and minerals, including calcium, iron, and phosphorus. The fermentation process also results in an increase in the production of certain amino acids, which can help to promote gut health and improve digestion.

However, it is worth noting that 1000 year old eggs are also high in sodium, which can be a concern for people who are watching their salt intake. Additionally, the high cholesterol content in the yolks may be a concern for individuals with high cholesterol or heart disease.

The Health Benefits of Thousand-Year-Old Eggs:

Thousand-year-old eggs are a rich source of protein, vitamin D, and iron. The preservation process also increases the amount of calcium and phosphorus in the eggs, which are essential for maintaining strong bones and teeth. The eggs are also a good source of selenium, which helps protect against oxidative stress and inflammation. However, because of their high sodium content, it is essential to consume them in moderation.

The Cultural Significance of Thousand-Year-Old Eggs:

Thousand-year-old eggs are not only a popular food item but also hold significant cultural significance in many Asian countries. In China, the eggs are often used as a symbol of luck and prosperity, and they are an essential ingredient in many traditional Chinese dishes, such as congee and pickled vegetables. In other parts of Asia, such as Thailand and Vietnam, thousand-year-old eggs are used as a topping for noodle dishes or eaten with rice.

How are Thousand-Year-Old Eggs Made?

To make thousand-year-old eggs, duck, chicken, or quail eggs are soaked in a mixture of clay, ash, salt, quicklime, and rice straw for several weeks to several months. The mixture of the preserving agent penetrates the eggshell and reacts with the egg’s proteins and fats, creating a jelly-like consistency with a distinctively pungent odor and flavor. The eggs are then washed, and the outer layer of the eggshell is removed to reveal the translucent brown jelly with a distinctive aroma.

The Science Behind Thousand-Year-Old Eggs:

The preservation process of thousand-year-old eggs involves a chemical reaction between the preserving agent and the egg’s proteins and fats. The alkaline mixture of the preserving agent raises the pH of the egg, which causes the proteins to break down into amino acids and peptides. This process results in the formation of ammonia, which gives the eggs their pungent odor. The fats in the egg are also broken down into fatty acids, which contribute to the unique flavor of the eggs.


1000 year old eggs may seem like an exotic and unusual food, but they are a beloved delicacy in several parts of Asia. The fermentation process used to preserve these eggs creates a unique flavor and texture that may not be to everyone’s taste, but is certainly worth trying at least once. The nutritional benefits of 1000 year old eggs are also noteworthy, with high levels of protein and essential vitamins and minerals. Whether you’re a daring foodie or just curious about trying new things, 1000 year old eggs are an experience that is sure to be remembered.

Are 1000 year old Eggs real?
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