| 1 | These are often called thousand-year eggs, even though the preserving process lasts only 100 days. |
| 2 | They may be purchased individually in oriental markets. |
| 3 | combine tea, salt, ashes and lime. |
| 4 | Using about ?cup per egg, thickly coat each egg completely with this clay-like mix- ture. |
| 5 | Line a large crock with garden soil and carefully lay coated eggs on top. |
| 6 | Cover with more soil and place crock in a cool dark place. |
| 7 | Allow to cure for 100 days. |
| 8 | To remove coating, scrape eggs and rinse under running water to clean thoroughly. |
| 9 | Crack lightly and remove shells. |
| 10 | The white of the egg will appear a grayish, translucent color and have a gelatinous texture. |
| 11 | The yolk, when sliced, will be a grayish-green color. |
| 12 | to serve, cut into wedges and serve with: |
| 13 | sweet pickled scallions or any sweet pickled vegetable |
| 14 | sauce of 2 tablespoons each vinegar, soy sauce and rice wine and 1 tablespoon minced ginger root. |
| 15 | *available in garden stores and nurseries. |
| 16 | the description of the whites turning grayish isn"t quite accurate from the ones i"ve seen. |
| 17 | They"re more a dark blackish amber color-- quite attractive actually. |
| 18 | from "the regional cooking of china" by margret gin and alfred e. |
| 19 | Castle, 101 productions, san francisco, 1975. |
