Ben:
>I have asian friends who confirm this custom.  Time of burying eggs
>varies, but usually the eggs are fermented to the point that the yolk
>turns a very dark, blackish color, and the whites become jello-like.  I
>have to admit that this does not seem tasty to me.  Of course, I
>haven't _tried_ it yet......  ;-)

Some of the eggs I stored over one year in my kitchen turned out to be
of this kind: black yolk, strange white.
Although they smelled  awful, I tried them but had no success. The yolk
tasted very strong and unpleasant, the white wasn't much better. So I
discarded them...

Instinctive wishes,

Stefan

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