100 year old eggs?

[Guest Guest]

This was posted on another site and thought you all might want to add these to your next picnic? ok, maybe not!

 

Recipe via Meal-Master v8.02

 

Title: PRESERVED DUCK EGGS (THOUSAND YEAR OLD EGGS)

Categories: Eggs, Chinese

Yield: 12 servings

 

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 Lime*

12 Duck egg, fresh

 

*Available in garden stores and nurseries.

 

Combine tea, salt, ashes and lime. Using about 1/2 cup

per egg, thickly coat each egg completely with this

clay-like mixture. 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.

 

Preserved Ancient 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.

 

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.

 

From "The Regional Cooking of China" by Margret

Gin and Alfred E. Castle, 101 Productions, San

Francisco, 1975.

 

Incidentally, this is an excellent book. It's

written by Maggie Gin of commercial Chinese sauce

fame. If you can find an early edition, get it. The

later editions have been integrated into her marketing

strategies and may not be as complete as this one is.

They also call for whatever the sauce ingredients are

or "Maggie Gin's Such and Such Sauce".

per Stephen Ceideburg

Submitted By SAM WARING

On MON, 20

NOV 1995 145845 GMT

 

 

 

 

 

[Dee]

The Chinese served these " delicacies" to President Richard Nixon when he went to China in 1971. Can you imagine, although he said they were very good!