One Egg Two Egg Three Egg More Egg

One thing we couldn’t help but notice while traveling through China was the sheer volume of eggs they sell and consume here. The markets have a huge diversity of eggs from big duck eggs down to quail sized eggs. They have the common white and brown ones with every shade in-between, but also have the odd colored green ones and even pink ones they call ‘century eggs.’ There are clean polished ones, muddy ones and ones that still have poo and feathers stuck on the shell. Some people sell them by weight, others sell by the count. They are piled up high like tin cans and in the piles there are whole ones, cracked ones and even smashed ones. In the stores they have stacks and stacks of bulk eggs next to cartons that range from 2-4-6-8 eggs up to flats or multi-flats, but even more interesting are the single shrink wrapped eggs. These singletons are cooked and sitting in a dark sauce still wearing their smashed shell. There are lots of other styles of ‘cooked’ eggs with the strangest of them all being the preserved ‘pi dan’ that when buried under clay turns the yolk and the white into a translucent black jello. Dr. Seuss could have a field day writing a story about eggs here.