2 cup very strong black tea
1/3 cup salt
2 cup each ashes of pine wood,
1 ashes of charcoal and ashes
1 from fireplace
1 cup lime*
12 fresh duck eggs
A Recipe for
Thousand-Year-Old Eggs
Food is an important part of a balanced diet. |
| Fran Lebowitz |
I couldn't remember when I had been so disappointed. Except perhaps the time I found out that M&Ms really do melt in your hand... |
| Peter Oakley |
Training is everything. The peach was once a bitter almond; cauliflower is nothing but cabbage with a college education. |
| Mark Twain |
This Recipe for Thousand-Year-Old Eggs is one of thousands in the Recipes-to-go Asian Cookbook.
Stressed spelled backwards is desserts. Coincidence? I think not! |
| Author Unknown |
If you enjoy this Thousand-Year-Old Eggs Recipe - you should enjoy the recipe collections you can find on the websites below:
I went into a McDonald's yesterday and said, "I'd like some fries." The girl at the counter said, "Would you like some fries with that?" |
| Jay Leno |
I don't cry over spilt milk, but a fallen scoop of ice cream is enough to ruin my whole day. |
| Terri Guillemets |
This is a recipe for Thousand-Year-Old Eggs from the recipe cookbook of Recipes-to-go (Asian)
The only way to keep your health is to eat what you don't want, drink what you don't like, and do what you'd rather not. |
| Mark Twain |
To him who overcomes, I will give the right to eat from the tree of life, which is in the paradise of God. |
| Rev. 2:7 |
To the old saying that man built the house but woman made of it a "home" might be added the modern supplement that woman accepted cooking as a chore but man has made of it a recreation. |
| Emily Post |
I have a great diet. You're allowed to eat anything you want, but you must eat it with naked fat people. |
| Ed Bluestone |
A dessert without cheese is like a beautiful woman with only one eye. |
| Anthelme Brillat-Savarin |
It is not necessary to advertise food to hungry people, fuel to cold people, or houses to the homeless. |
| J. K. Galbraith |
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 mix- 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 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.
*Available in garden stores and nurseries.
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.
Serves: 12
Thousand-Year-Old Eggs Recipe brought to you by Recipes To-Go