{"id":4675,"date":"2003-10-23T10:58:06","date_gmt":"2003-10-23T18:58:06","guid":{"rendered":"http:\/\/www.ikillspies.com\/blog\/2003\/10\/23\/4675\/"},"modified":"2003-10-23T10:58:06","modified_gmt":"2003-10-23T18:58:06","slug":"1000-year-old-eggs","status":"publish","type":"post","link":"http:\/\/www.ikillspies.com\/?p=4675","title":{"rendered":"1000 year old eggs"},"content":{"rendered":"<p>I&#8217;m not quite sure why you would make these yourself- they cost about a dollar at any asian market.<\/p>\n<p \/>Maybe if you live in the middle of nowhere, with a bunch of white people, and can&#8217;t tell the difference between Japanese and Chinese food.  <\/p>\n<p \/>\nOr maybe you watch too much Martha Stewart and mine your own slate for the kitchen chalkboard.<\/p>\n<p \/>\nRecipe below.<\/p>\n<blockquote><p>PRESERVED DUCK EGGS (Thousand Year Old Eggs)<br \/>\nYield: 12 servings<\/p>\n<p \/>\n<ul>\n<li>2 c tea, very strong black<\/li>\n<p><lI>1\/3 c salt<\/li>\n<p><lI>2 c ashes of pine wood<\/li>\n<p><lI>2 c ashes of charcoal<\/li>\n<p><lI>2 c fireplace ashes<\/li>\n<p><lI>1 c lime*<\/li>\n<p><lI>12 duck eggs, fresh<\/li>\n<\/ul>\n<p \/>\n*Available in garden stores and nurseries.<\/p>\n<p \/>\n<ol>\n<lI>Combine tea, salt, ashes and lime. <\/li>\n<li>Using about 1\/2 cup per egg,<br \/>\nthickly coat each egg completely with this clay-like mixture. <\/li>\n<li>Line<br \/>\na large crock with garden soil and carefully lay coated eggs on<br \/>\ntop.<\/li>\n<li> Cover with more soil and place crock in a cool dark place.<\/li>\n<li>Allow to cure for 100 days. <\/li>\n<li>To remove coating, scrape eggs and<br \/>\nrinse under running water to clean thoroughly. <\/li>\n<li>Crack lightly and<br \/>\nremove shells.<\/li>\n<li> The white of the egg will appear a grayish, translucent<br \/>\ncolor and have a gelatinous texture.<\/li>\n<li> The yolk, when sliced, will<br \/>\nbe a grayish-green color.<\/li>\n<li> To serve, cut into wedges and serve with:\n<ul>\n<li>Sweet pickled scallions or any sweet pickled vegetable<\/li>\n<li>Sauce of :\n<ul><lI>2 T vinegar<\/li>\n<li>2 T soy sauce <\/li>\n<li>2 T rice wine <\/li>\n<li>1 T minced ginger root.<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<\/li>\n<\/ol>\n<\/blockquote>\n<p \/>\nCopied from <a href=\"http:\/\/www.recipecottage.com\/\">Recipe Cottage<\/a> <\/p>\n<p \/>\nPossibly originally from  &#8220;<a href=\"http:\/\/www.amazon.com\/exec\/obidos\/ASIN\/0892862424\/ghosthouse01-20\/\">The Regional Cooking of China<\/a>&#8221; by Margret Gin and Alfred E. Castle, 101 Productions, San Francisco, 1975.<\/p>\n<p \/>\n<p>I recommend slicing them and serving them over very smooth (&#8220;silken&#8221;) and very cold, fresh tofu.  Sprinkle green onions or scallions, soy sauce, and bonito flakes.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>I&#8217;m not quite sure why you would make these yourself- they cost about a dollar at any asian market. Maybe if you live in the middle of nowhere, with a bunch of white people, and can&#8217;t tell the difference between Japanese and Chinese food. Or maybe you watch too much Martha Stewart and mine your [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4],"tags":[],"class_list":["post-4675","post","type-post","status-publish","format-standard","hentry","category-looky"],"_links":{"self":[{"href":"http:\/\/www.ikillspies.com\/index.php?rest_route=\/wp\/v2\/posts\/4675","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/www.ikillspies.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.ikillspies.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.ikillspies.com\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"http:\/\/www.ikillspies.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=4675"}],"version-history":[{"count":0,"href":"http:\/\/www.ikillspies.com\/index.php?rest_route=\/wp\/v2\/posts\/4675\/revisions"}],"wp:attachment":[{"href":"http:\/\/www.ikillspies.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=4675"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.ikillspies.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=4675"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.ikillspies.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=4675"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}