PRESERVED DUCK EGG RECIPES RECIPES

Steps:

• *Available in garden stores and nurseries. Combine tea, salt, ashes and lime. Using about 1/2 c. per egg, thickly coat each egg completely with this clay-like mix. Line a large crock with garden soil and carefully lay coated Large eggs on top. Cover with more soil and place crock in a cold dark place. Allow to cure for 100 days. To remove coating, scrape Large eggs and rinse under running water to clean thoroughly. Crack lightly and remove shells. The white of the egg will appear a grayish, translucent/soft 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 possibly any sweet pickled vegetable Sauce of 2 Tbsp. each vinegar, soy sauce and rice wine and 1 Tbsp. chopped ginger root. Preserved Ancient Large eggs These are often called thousand-year Large 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. Incidentally, this is an excellent book. It's written by Maggie Gin of commercial Chinese sauce fame. If you can find an early edition, get it. The later editions have been integrated into her marketing strategies and may not be as complete as this one is. They also call for whatever the sauce ingredients are or possibly "Maggie Gin's Such and Such Sauce".

Steps:

• Sanitize your glass container. Boil enough water to fully fill your jar. Allow water to cool just enough so as to not damage your jar when you pour it inches Wait a minute or two, pour the water out and allow your jar to air dry.
• Inspect your eggs for cracks and breaks. Damaged eggs should be exchanged out. Rinse, drain, and set aside.
• In a good sized saucepan being the water, salt, star anise, and peppercorns to a gentle boil. When the salt has completely dissolved turn off the heat and let cool completely. When the brine is cold add the Shaoxing wine. Stir to mix well.
• You will want to make sure your eggs are completely un-damaged one more time. Stack the eggs carefully in the jar.
• Pour the brine over the eggs. If they float above the brine place a weight (i.e. a small sauce plate) on top of the eggs.
• If your jar has a tight fitting lid then cover and label with the date made and the date 40 days ( max ) forward. At 30 days open the jar, remove and boil an egg and taste for saltiness. If the taste is satisfactory then you can remove eggs from jar and place then in a container and refrigerate.
• They will keep in the fridge for 2-3 weeks.
• If your jar lid feels a bit loose take a piece of waxpaper to place over the opening then put the lid on . Label and test as above.
• The dark orange-red yolk is a normal and highly desired effect. It is due to the use of the Shaoxing wine.