I mean, I have never been in any of them but they look safe. 
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I don’t think there are any near me, maybe no customer base?
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it’s not uncommon for me to pack a hardboiled egg for lunch only to have it crushed halfway through the day.
Speaking of eggs … my wife is Chinese and when we met decades ago, the world of food suddenly expanded by an order of magnitude. Good golly miss Molly have I tasted some - for me - rather unique things. Take this for example:
This is a Century egg. Just to be clear: it started out as a fine egg-colored egg delivered from the rear part of fine hen-colored hen. Then it was … errhhmm … treated for a while. Some months, actually, and treated badly. First time I tasted it I would rather have done a bungy-jump from a very high place. But now I like it. Just as I like Rømmegrøt.
Keep an open mind guys. It might lead you to something new and unexpected. Or, as in this case, a rotten egg 
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why does the white look like solid caramel?
It happens during the curing process. The egg is coated in limerich clay, ash and salt. Some of the “chemicals” from the coating will diffuse through the egg shell and start a process that solidifies the yolk by breaking down the proteins. It is kind of a “chemical cooking” process without the heat. I can’t explain the finer details of the process but check the link to Wikipedia in my posting.
just looked at the wikipedia, very interesting method. I’ll have to experiment with it on my own
No you don’t 
It’s a difficult process and it can turn toxic if done incorrectly. Every year a couple of people dies from improperly prepared eggs. If you must (and I encourage you not to) you must buy it from a Chinese supermarket. But there is a million things you should try before that
nah I wasn’t gonna eat it, I meant to just see If I could
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but thanks for the warning!
I’d rather eat a nice fresh cooked egg. I seen a documentary where this 1000 year egg was presented. You know fresh …like a raw herring. Haha…
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I can only come up with 3 dishes from Sweden.
• Smörgåstårta (sandwich cake) (not to be confused with smörgåsbord that is a buffet)
• Surströmming (fermented baltic herring) (a dish from the northern parts of Sweden).
Do I have to say more 
• My favorite metal at IKEA; Swedish meatballs with sauce and potatoes 
(I also have an fun story involved with the funder Ingvar Kamprad in his younger days)
• As an bonus:
A fun fact; we have an McDonald’s in Sweden with a ski through called McSki (I think it is the only one in the world 
)
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Well I like herring and I also like an alcoholic beverage sometimes. Is it tasting like alcohol?
So would I, @Gysbert. It still have its relevance though. It tastes marvellous in a rice soup with sliced Chinese sweet red sausages.
I don’t know. I can confess that I only eat meals with potatoes.
My father on the other hand loves surströmming. He also eats it the proper way to.
I think brännvin (there were diffrent transaktions to this, schnapps is the more correct one) can make it go down.
The oversimpilified short story of surströmming: it was made by accident. Fish in a barrel onboard a ship, met some Finns, sold it to them, they liked it and wanted more.
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Oh my God! Finnish cuisine 
Speaking of wives, my wife is British, and my world of food also expanded. She makes me eat the most horrible things , like full English Breakfast, Shepard pies, branston pickle, treacle tart with golden syrup, egg-fish pie, bubble and squeak, etc. Horrible!
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