THOUSAND-YEAR-OLD EGGS
Source of Recipe
The Regional Cooking of China-1975
Recipe Introduction
Yield: 12 servings
List of Ingredients
2 C Very strong black tea
1/3 C Salt
2 C Each ashes of pine wood,
Ashes of charcoal and ashes
From fireplace
1 C Lime, from garden store
12 Fresh duck eggs
Recipe
These are often called thousand-year eggs, even
though the preserving process lasts only 100 days.
They may be purchased individually in Oriental markets.
Combine tea, salt, ashes and lime. Using about 1/2
cup per egg, thickly coat each egg completely with
this clay-like mixture. Line a large crock with
garden soil and carefully lay coated eggs on top.
Cover with more soil and place crock in a cool dark
place. Allow to cure for 100 days. To remove coating,
scrape eggs and rinse under running water to clean
thoroughly.
Crack lightly and remove shells. The white of the egg
will appear a grayish, translucent color and have a
gelatinous texture. The yolk, when sliced, will be a
grayish-green color.
To serve, cut into wedges and serve with:
Sweet pickled scallions or any sweet pickled
vegetable
Sauce of 2 tablespoons each vinegar, soy sauce and
rice wine and 1 tablespoon minced ginger root.
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