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World's Scariest Foods

Slide 3 of 8

1,000 Year-Old-Eggs

The Chinese cover raw eggs—duck, chicken and sometimes quail—with a mix of clay, ash, quicklime, salt and straw and let them sit for weeks or months to cure. The yolks turn deep-green and soften; the whites disintegrate into a transparent amber jelly. Reeking of sulphur, they're served with silken tofu or pork, scallions and ginger, in the rice porridge known as congee, or simply as part of a banquet platter of cold finger foods.

Photo © www.kattebelletje.com.

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