| REVIEWER | RATING & REVIEW |
 | Gentle Jude (23)
08/19/2005 | I don't know how anyone could call this a delicacy, something that people usually feel like throwing up when they eat it on fear factor.
(1 voted this helpful, 0 funny and 0 agree) |
 | kamylienne (77)
08/17/2005 | My mom would have these little styrofoam containers on the table with these greyish-green eggs in 'em; she'd crack 'em open, and I'd see the most nasty looking egg I've ever seen; it's like this discolored jellied mass. Ew. As many weird things as my mom has gotten me to eat (and believe me, living in a chinese household, you're going to eat a lot of things which you don't know how to even pronounce), I'd STILL never eat this stuff.
(6 voted this helpful, 0 funny and 0 agree) |
 | irishgit (138)
08/17/2005 | In my town there is a sizable Asian community, and therefore a large number of Asian restaurants, running the gamut from sublime to scary.
I'm pretty adventurous with food, so when I saw these I gave them a try, not without misgivings.
They're not bad, in that they don't evoke a gag reflex, but I suspect they're an acquired taste. Nothing I'd run away from, but nothing I'd seek out either.
(2 voted this helpful, 0 funny and 0 agree) |
 | CastleBee (81)
08/17/2005 | PU and gag me with an egg beater.
(6 voted this helpful, 0 funny and 0 agree) |
 | GenghisTheHun (168)
08/17/2005 | The Chinese take eggs and preserve them in a mixture of charcoal and lime for around 100 days, despite the name. It is greenish in color and has a creamy cheese-like flavor and a strong aroma. It is served with ginger root as a appetizer or in certain Cantonese dishes.
(4 voted this helpful, 0 funny and 0 agree) |
 | texasyankee (21)
08/17/2005 | My sis in law who's from thailand loves this stuff. No thanks I don't think I'll be eating this.
(2 voted this helpful, 0 funny and 0 agree) |
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