Thousand-Year-Old Eggs Recipe

Serving Size: 12

2 cup very strong black tea
from fireplace
1/3 cup salt
1 cup lime*
2 cup ashes of pine wood
12 fresh duck eggs
ashes of charcoal and ashes

Cooking Directions:

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 mix- ture. 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.

*Available in garden stores and nurseries.

The description of the whites turning grayish isn’t quite accurate from
the ones I’ve seen. They’re more a dark blackish amber color– quite
attractive actually.

From “The Regional Cooking of China” by Margret Gin and Alfred E. Castle,
101 Productions, San Francisco, 1975.

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