The various kinds of eggs

Soy egg	Salted duck eggs

Century egg
The century egg, also known as preserved egg, thousand-year egg, thousand-year-old egg, is a Chinese food made by preserving duck, chicken or quail eggs in a mixture of clay, ash, salt, lime, and rice straw for several weeks to several months, depending on the method of processing. The yolk of the egg is concentrically variegated in pale and dark green colors while the egg white is dark brown and transparent, like cola. The yolk is creamy with a strong aroma and an almost cheese-like flavor. The egg white has a gelatinous texture similar to cooked egg white, but has very little taste. Some eggs have patterns near the surface of the egg white which are likened to pine branches.

Soy egg
Soy egg is a type of Chinese snack. Soy eggs are usually cooked in soy sauce, water, as well as other herbs and spices.

Tea egg
A Chinese specialty prepared by hard-cooking eggs, crushing (but not peeling) the shells, then simmering the eggs in strong tea for about an hour. The tea seeps through the cracked shell, thereby flavoring the egg and giving it a marbleized appearance. Tea eggs are usually served as an appetizer.

Salted duck eggs
Salted duck eggs, or salted eggs is a Chinese preserved food product made by soaking duck eggs in brine, or packing each egg in damp salted charcoal. In Asian supermarkets, these eggs are sometimes sold covered in a thick layer of salted charcoal paste. The eggs may also be sold with the salted paste removed, wrapped in plastic, and vacuum packed. From the salt curing process, the salted duck eggs have a briny aroma, a very liquid egg white and a yolk that is bright orange-red in colour, round, and firm in texture.

Salted duck eggs are normally boiled or steamed before being peeled and eaten as a condiment to congee or cooked with other foods as a flavorant. The egg white has a sharp, salty taste. The orange red yolk is rich, fatty, and less salty. The yolk is prized and is used in Chinese mooncakes to symbolize the moon.