Century Egg vs. Salted Egg

"Among the Chinese communities throughout South-east Asia and especially in China, preserved eggs has continued to be an extremely popular delicacy. It is no coincidence that only duck eggs are use for this delicacy. This is probably because duck eggs are bigger and have a stronger flavor than chicken eggs, and also because the yolk of a duck egg contains more fat than a chicken egg. Basically there are two main types of preserved eggs. The more common type, much favored in southern China, is the (Salted Duck Egg). The other, which has more universal appeal, is the more famous thousand-year-old egg.

Both types of preserved eggs are made by a similar method; it is the material used in the process that are different. Basically salted eggs are made by coating raw duck eggs in a salt and mud paste, then rolling them in rice husks until they are completely covered. At this stage the eggs are packed into an earthenware urn, which is tightly sealed and stored in a cool, dark place for one to two months.

Thousand-year-old eggs (Century Egg) are nothing like as old as their name suggests. They are just raw duck eggs that have been covered with a mixture of wood ash and slaked lime and left for up to a hundred days. By the time they are used, the egg whites will have turned to pale brown jelly and the yolks will be creamy and tinged green."

Now.. thats the diff between century egg (pei dan) and salted egg.
didnt realise that pei dan is actually duck egg
but at least i can see the difference between them.. *wink wink*
hahahaah!
private joke..

muaks, love u tons!