Serious Eats: Talk

Chinese Thousand-Year-Egg Challenge!

I know, most of you may say, YUCK! But I love them. And I have a surplus. I've used them with tofu, in congee and with vinegar/soy sauce as an app. But still have eggs left over. I'm hoping that someone in the vast universe of SE can help with some new ways to present these creamy jewels. Are there any fans of thousand year eggs out there?

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