My brother, ever cognizant of my desire to try exciting new dishes, recently returned from Taiwan with something I hadn't seen before: iron eggs. Iron eggs are a Taiwanese delicacy from the Danshui area of Taipei. They are quail eggs (I think) which have been marinated in a sweet soy glaze and dried. Through the process, they turn jet-black and shrink to the size of small, black olives. They are a snack for tea, so we brewed up some of the best tea I had on hand, and gave them a whirl.
The whites (or blacks, really) of these eggs were pretty rubbery, but the yolks had the texture of deviled egg yolks, and retained a lot of good sweet-soy flavor. These salty little numbers would make an excellent bar snack, much more fun than a bowl of peanuts.