Purple Eggs

During my wandering at the Chinatown Market Place in City Square, I saw these purple eggs in the Brian's Seafood Market cooler. I left it out of yesterday's post because it didn't have anything to do with fish, my theme for the day.

These are salted eggs, dyed purple, not for Easter, but to remind you that they're not fresh eggs. The eggs are cured in salt brine for about two weeks, resulting in a slightly salty-tasting product. To prepare for consumption, they are boiled slowly for a half-hour.

Or so I'm told.