I'm inspired to post a few links (mostly via here) by a comment on Prince Roy's posting on mooncakes where Matt asks about so-called 1000 Year Old Eggs, aka 100 Year Old Eggs, or in Chinese pidan. In fact, they're only a few months old.

Kate Heyhoe characterizes the flavor as "rich, pungent and cheese-like." Well, not as pungent as some European cheeses.

Chef Meng has a picture here, and recipes for pidan and tofu salad, which is really easy to make, and pidan and lean pork congee.

RecipeSource tells you how to make them.

However, so fearsome is their reputation, even though Fear Factor admits they're not literally 100 years old,

But they could just as well have been. They are preserved well past their prime and taste like no egg you have ever tasted before. The yolk turns into a horrible green mold and the white becomes a dark brown gel with an alkaline taste. Sounds yummy, eh?

Nonsense. The yolk may be greenish, but it's not moldy, and if that's what an "alkaline" flavor is, they taste fine to me.