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After the preservation process is complete, the shell of the egg is speckled, giving it an aged appearance that may have given it is name. When the egg is cracked open more drastic change are become apparent. The white has changed from clear to a dark brown color and is gelatinous in texture. The most notable change though is the in egg yolk. Instead of a bright yellow, it is dark-green/black and has the texture of thick cream or yogurt. It’s the alkaline that raises the ph of the egg from 9 to 12 or more and gives it a strong smell of ammonia and sulfur. Most of the strong smell and taste of the comes from the yolk, which absorbs more of the special fermenting solution during the preservation process.
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