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The eggs with black jelly-like whites

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If your breakfast eggs aren't pitch black and reeking faintly of sulfur, you simply aren't trying hard enough. Chinese century eggs are aggressively preserved in a harsh mixture of clay, ash, and quicklime until the whites mutate into a dark gelatinous void, completely revolutionizing the concept of an expired pantry staple.

The eggs with black jelly-like whites
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