1000 Year-Old Eggs
Ingredients
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 Gardening Lime (available at nurseries or garden supply stores)
12 Duck eggs, fresh
Dipping Sauce:
2 tablespoons vinegar
2 tablespoons soy sauce
2 tablespoons rice wine
1 tablespoon minced fresh ginger
Preparation
1
Combine tea, salt, ashes and lime. Using about 1/2 cup per egg, thickly coat each egg completely with the clay-like mixture.
2
Line a large pot, such as a garden pot, with garden soil and carefully lay coated eggs on top. Cover with more soil and place pot in a cool dark place. Allow to
3
cure for 100 days.
4
To remove coating, scrape eggs and rinse under running water to clean thoroughly. Crack lightly and remove shells. The whites of the egg will appear a grayish, translucent color and have a gelatinous texture. When sliced, the yolk will be a grayish-green color.
5
To serve, cut into wedges and serve with sweet pickled green onions or sweet pickled vegetables and the dipping sauce.
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About
These Chinese delicacies are often called thousand-year eggs, even though the preserving process takes only 100 days. They can also be purchased in Asian markets.
Other Names:
preserved duck eggs, chinese preserved duck eggs, century duck eggs, 100 year old eggs
Yield:
1 dozen
Added:
Wednesday, September 7, 2011 - 1:47pm
