Taiwanese traditional preserved egg made from our own neighbourhood duck yards. This blacken eggs are internationally known as "century egg" or "thousand years old egg." Mei Wei blacken eggs are always great with porridges, but if you love the pungent feels or the creamy yolks, this blacken eggs are good to consume directly with julienne cut fresh ginger & oysters sauce or baked as a potato au gratin toppings, voila bon appetite...........