Mon dieu!

Personally, I'm quite fond of the century egg and only get to have it once a year. I think it's the only way to make congee bearable.

As written by Brigitte Hafner in today's Epicure:

I ONCE had to eat a 1000-year-old egg. It was presented to me with considerable ceremony in that perverse way the Chinese have of offering the strangest morsel from their culinary kingdom, to you, their guest.
It tasted much like you would expect a duck egg that had been buried in ash and left to mature for 100 days to taste. Rotten. It had an overpowering and pungent odour of ammonia and sulphur that made my insides crawl.
The texture had been transformed in an intriguing way; the whites had turned a deep amber jelly, and the yolk had become a gooey grey-green. It was one of the strangest and most putrid of flavours I had ever experienced.
Luckily it was a one off-experience...