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How is the ammonia smell away from the Chinese century eggs?

When I have century eggs (eggs that are fermented black) doing wrong? What restaurants do to the offensive smell away? What I meant is that when they buy in the store and serve at home, I can not take away the smell of ammonia of them. How can I serve at home?

You did not say what process is using. You are doing something wrong. To end the odor of ammonia I said that the alkaline level is not high enough. Using the right clay is alkaline. The wood ash should be of oak. Preferably red oak. Use the lime and pickling not the smell of ammonia! In general, weakly acidic or alkaline. Check your pH level. And get the alkalinity up!

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