|
|
|
|
| |
|
These are often called thousand-year eggs, even though the preserving process lasts only 100 days. They may be purchased individually in Oriental markets.
|
|
| |
1.
|
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.
|
|
| |
2.
|
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.
|
|
| |
3.
|
To serve, cut into wedges and serve with:
|
|
| |
4.
|
Sweet pickled scallions or any sweet pickled vegetable
|
|
| |
5.
|
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.
|
|
| |
|
|
