World's Scariest Foods
The Chinese cover raw eggsduck, chicken and sometimes quailwith 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.
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