Ok, this is theFly's fault...he made me do it. And after seeing only Richard Higgs
(thank you, Richard) commenting on my Landmark shot, I knew it wasn't going to fly far.

So here's a 100-year-old egg -- except that it's more like 100 days old.
Raw duck eggs are coated with lime, rolled in rice husks and buried in ceramic pots.
They're "cooked" by the lime and tinted by the mud until they look about a century old.
Once they're done, they're dug up and most of the black covering is scrapped off, leaving
a quarter-inch backing on the egg that you can't see here. This scraping is always done
to create this sort of pattern, no matter where you buy them in Hong Kong.

It was placed on a black-and-white, semi-gloss printout of a pattern created for this shot in Freehand.
Black and white points were set separately for the two elements.
I ate the bacon before taking the shot.

I think that's enough secrets for one egg.