Thousand-year-old eggs
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Thousand-year-old eggs
  Eggs    Chinese  
Last updated 6/12/2012 12:57:34 AM. Recipe ID 20164. Report a problem with this recipe.
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      Title: Thousand-year-old eggs
 Categories: Chinese, Eggs
      Yield: 12 Servings
 
      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*
     12    Fresh duck 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.
  
      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.
  
      




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Recipe ID 20164 (Apr 03, 2005)

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