PEI DAN (皮蛋)

I am a fan of the Pei Dan (皮蛋,  pí dàn) and would indulge in this Chinese delicacy once in a while.  In English it is referred to as Century egg or preserved egg.   The Pei Dan is made by preserving duck, chicken or quail eggs  in a mixture of clay, ash, salt, lime and rice hulls for several weeks to several months.  After the preservation, the yolk part turns dark green or grey and the white part looks like black coloured jelly.  
As a Cantonese, I like to eat my Pei Dan which has been cut into quarters with slices of pickled ginger and added with sesame oil.  My mum also used to make  a dish using three types of eggs by steaming normal eggs, salted eggs and century eggs.  The Pei Dan which has been cut into chunks also goes well with rice porridge.  Hmm ... I like.  
Reference: http://en.wikipedia.org/wiki/Century_egg