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Preserved Duck Eggs
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 eggs, fresh

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.


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