Preserved duck eggs (thousand year old eggs)
Duck Eggs Chinese
Last updated 6/12/2012 12:57:29 AM. Recipe ID 20045. Report a problem with this recipe.
Title: Preserved duck eggs (thousand year old eggs)
Categories: Eggs, Chinese
Yield: 12 Servings
2 c Tea, very strong black
1/3 c Salt
2 c Ashes of pine wood
2 c Ashes of charcoal
2 c Fireplace ashes
1 c Lime*
12 Duck egg, fresh
*Available in garden stores and nurseries.
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
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.
Preserved Ancient Eggs
These are often called thousand-year eggs, even though the
preserving process lasts only 100 days. They may be purchased
individually in Oriental markets.
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.
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