For the uninitiated, 'Pidan' is undoubtedly an acquired taste. But once you've acquired it, you'll never go back. Here's a blurb from Wiki describing its origin and method of production:
A recipe for creating century eggs through this process starts with the infusion of three pounds of tea in boiling water. To the tea, three pounds of quicklime (or seven pounds when the operation is performed in winter), nine pounds of sea salt and seven pounds of wood ash from burned oak is mixed into a smooth paste. While wearing gloves to prevent the lime corroding the skin, each egg is individually covered by hand, then rolled in a mass of rice chaff to keep the eggs from adhering to one another before they are placed in cloth-covered jars or tightly woven baskets. The mud slowly dries and hardens into a crust over several months, and then the eggs are ready for consumption.
And for years I thought they preserved the eggs in horse urine. Go figure. If that Texan blogger really thought this was the most revolting food in the world, well he's obviously never had rocky mountain oysters before...
A simple and delicious cold dish comprised of soft/silken tofu, 1000-year old eggs, bonito shavings, scallions, cilantro, spicy pickled mustard, sesame oil & soy paste, this recipe has several iterations in both Taiwanese and Cantonese cuisine, and here's my version: