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.
Instructions
- 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.