Through process, the yolk becomes a dark green to grey color, with a creamy consistency and strong flavor due to the hydrogen sulfide and ammonia present, while the white becomes a dark brown, translucent jelly with a salty flavor. The transforming agent in the century egg is an alkaline salt.
Century eggs can be eaten without further preparation other than peeling and rinsing them – on their own, or as a side dish.
It also helps improving appetite, lowers blood pressure and improves vision.
Eggs are always a good source of essential minerals and vitamins, they contain the good types of fat, and studies done by the Harvard School of Medicine have indicated that regular consumption of eggs may protect against blood clots, strokes, and heart attacks.