1000 Year-Old Eggs


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 Gardening Lime (available at nurseries or garden supply stores)
12 Duck eggs, fresh
Dipping Sauce:
2 tablespoons vinegar
2 tablespoons soy sauce
2 tablespoons rice wine
1 tablespoon minced fresh ginger


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


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.


Other Names:

preserved duck eggs, chinese preserved duck eggs, century duck eggs, 100 year old eggs


1 dozen


Wednesday, September 7, 2011 - 1:47pm


Related Cooking Videos