1000 Year-Old Eggs
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.
手順
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Combine tea, salt, ashes and lime. Using about 1/2 cup per egg, thickly coat each egg completely with the clay-like mixture.
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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
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cure for 100 days.
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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.
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To serve, cut into wedges and serve with sweet pickled green onions or sweet pickled vegetables and the dipping sauce.