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ThousandYearOld Eggs Recipe

ThousandYearOld Eggs recipe and other rice recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print ThousandYearOld Eggs recipe  PDF


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 mi 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 te ture. 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 deion 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.

ThousandYearOld Eggs recipe and other rice recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 4.0 Rating 4.0
509 people have voted
Last Reviewed on 2019-05-27



Monday, May 27 2019 Download & Print ThousandYearOld Eggs recipe  PDF   Rice recipes RSS   New

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