The market is full of all kinds of things I can't identify and wouldn't know how to use. One woman sells pink eggs that may look appealing during Easter at home. However, in Cambodia, I'm skeptical. And for good reason.
Inside is a black quivering mess that smells rotten. I asked my friends about this, and although they have all seen these eggs, they were just as puzzled as me. They tried to explain that the eggs are soaked in something, but it was unclear. One thing they all could agree upon was: these eggs are gross. Who eats these? Somebody must because the egg lady always has about a hundred of them piled on her stall. (I didn't buy it. Socheata gave them to Cynthia because she wanted brown eggs. He didn't understand that she meant brown on the outside.) Since Gogo does not have a picky palate, I gave it to him, and he gobbled it right up.
After doing some research online, I discovered that these eggs are sold all over Asia and are considered a delicacy. They are called Hundred Year Old eggs. Well, that part made sense. They certainly smelled old. The name refers to their special storage process which takes over 100 days. The eggs are soaked in: clay, salt, tea, lime, rice husk, and ash. Yuck.
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