It looks like normal egg to me. Maybe a salted egg because it has a branding mark. Emerging salted egg makers today are scrapping off the dying process in replacement of small branding mark. Sometimes sticker, others are using ink of source unknown to us. It is in belief that egg dyes are harmful to health.
I like salted egg. However, I never like it red. The red color transfers to hands and plate. It is hard to remove. Mom often got angry because of it. She specifically instructed us to remove the shell and throw it immediately. Never put them on plate, on old ceramic plate, melamine and plastics. It is almost impossible to wash away once adhered to minute crevices.
Let us go back to egg in hand. It was not salted. Instead, roasted. I am not sure how they roasted it without affecting the shell. Maybe cover it with insulation or something. It can be mud. Breaking it in halves revealed the weird look. A typical boiled egg but the color is brownish instead of white. The surface is separated from shell of about one to two millimeters. Evidence that it shrank during roasting process due to water loss. No complaints with it. Peeling it off is much easier. Newly laid egg when boiled are hard to peel. I think this trivia is not true when broiled instead.
Roasting process gives brown to dark complexion. Except, of course, if the food is naturally brown to dark by nature. Gives the desired flavor in case of coffee and cacao. Come up with a different flavor profile for meat and fish variants.
The egg flavor is too dry. Nothing else is special. They can infuse barbecue and garlic for trials.
Marvin is the lead chocolate maker of Ben and Lyn Chocolate Inc. Has strong background in food research and development. Occasionally conducts training and lectures. Lecturer of Cocoa Foundation of the Philippines. Do coaching and consultancy services on his free time.