Encyclopedia hundred-year egg Also called century egg, thousand-year egg and Ming Dynasty egg, all of which are eggs that have been preserved by being covered with a coating of lime, ashes and salt before being shallowly buried for 100 days. The lime "petrifies" the egg, making it look like it's been buried for at least a century. The black outer coating and shell are removed to reveal a firm, amber-colored white and creamy, dark green yolk. The flavor is pungent and cheeselike. Eggs from chickens are generally used, though duck and goose eggs are also preserved in this manner. Hundred-year eggs are sold individually and can be found in Chinese markets. They will keep at room temperature (under 70°F) for up to 2 weeks or in the refrigerator up to a month. These preserved eggs are usually eaten uncooked, either for breakfast or served as an appetizer, often with accompaniments such as soy sauce or minced ginger. ------------------------- In China eggs which are reputed to be one thousand years old are highly prized (although the age span label is questionable) are preserved for six-ten weeks with a coating of clay ashes, lime and salt. The chemicals in the clay will soak into the shell and when removed will have a smooth creamy texture and firm consistency. The 'Thousand Year Egg' is usually translucent, and coloured blue or green with a bright green yolk typically. Having a slightly fishy taste it is usually served at the beginning of a meal, and having half an egg is usually sufficient as they are extremely rich. There is a traditional practice associated with ensuring good luck will come to female offspring in Chinese traditional beliefs. It is said that to announce the forthcoming birth of a child it is customary for the family to paint eggs bright red in colour, this being the colour associated with happiness. In the Chinese culture the egg is the most important symbol of life and re-birth (See Mystical WWW Cosmic Egg Creation Myths & Beliefs) --------------------------- Definition: Also called century egg, thousand-year egg and Ming Dynasty egg, all of which are eggs that have been preserved by being covered with a coating of lime, ashes and salt before being shallowly buried for 100 days. The lime "petrifies" the egg, making it look like it's been buried for at least a century. The black outer coating and shell are removed to reveal a firm, amber-colored white and creamy, dark green yolk. The flavor is pungent and cheeselike. Eggs from chickens are generally used, though duck and goose eggs are also preserved in this manner. Hundred-year eggs are sold individually and can be found in Chinese markets. They will keep at room temperature (under 70 degrees F) for up to 2 weeks or in the refrigerator up to a month. These preserved eggs are usually eaten uncooked, either for breakfast or served as an appetizer, often with accompaniments such as soy sauce or minced ginger. ------------------------- ---------- Recipe via Meal-Master (tm) v8.02 Title: THOUSAND-YEAR-OLD EGGS Categories: Cheese/eggs, Chinese Yield: 12 servings 2 c Very strong black tea 1/3 c Salt 2 c Each ashes of pine wood, Ashes of charcoal and ashes From fireplace 1 c Lime* 12 Fresh duck 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. Combine tea, salt, ashes and lime. Using about 1/2 cup per egg, thickly coat each egg completely with this clay-like mix- ture. 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. *Available in garden stores and nurseries. 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. From "The Regional Cooking of China" by Margret Gin and Alfred E. Castle, 101 Productions, San Francisco, 1975. ---------------------------------