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When creating a thousand year old egg, a regular egg (which could be from a chicken, duck, or goose) is covered with a coating of lime, ashes, and salt and then buried in a shallow hole for roughly 100 days. During this time, the lime "petrifies" the egg, transforming the egg white into a copper tinted gel, while turning the yellow yoke into a pasty grayish green. When the egg is uncovered and cleaned, it could keep fresh at room temperature for up to 2 weeks or a full month refrigerated. It can be eaten plain or served as slices mixed with hot congee and soy sauce.