How do you make a century egg?

Answer 1

You will need to get your eggs (12 or equivalent of duck eggs, (FRESH IS BEST)) , 2 c strong black tea, 2 c Ashes of pine wood, 2 c Ashes of charcoal, 2 c Fireplace ashes, 1 c Lime (not the fruit, go to a nursery or gardening supplies store to get it), And 1/3 c salt

Then to prepare it

Combine tea, salt, ashes and lime. Using about 1/3 of it

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.

Or if you are more adventures

Preparing the pickling solution:

• Water 1L
• Sodium chloride(NaCl) 72g
• Sodium hydroxide(NaOH) 42g

Dissolve the NaCl and NaOH completely in water. Bring the solution to a boil and allow it to cool down before use.

Submerge the eggs in the saline solution, and store at 15 to 20°C for about 10 days.

Pick out the pickled eggs and rinse them. Then allow them to dry naturally.

Coat with PVA (polyvinyl acetate) or some other non-ventilated packaging material. An alternative is to add red soil to the saline solution after the pickled eggs are removed. Coat the eggs with the mud, and roll them in rice husk. Age for about 2 weeks.

Crack the eggs lightly and remove the shell. The white of the egg will have a grayish, translucent color, and a gelatinous texture. The yolk, when sliced, will be a grayish-green color.

Answer 2

You will need to get your eggs (12 or equivalent of duck eggs, (FRESH IS BEST)) , 2 c strong black tea, 2 c Ashes of pine wood, 2 c Ashes of charcoal, 2 c Fireplace ashes, 1 c Lime (not the fruit, go to a nursery or gardening supplies store to get it), And 1/3 c salt

Then to prepare it

Combine tea, salt, ashes and lime. Using about 1/3 of it

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.

Or if you are more adventures

Preparing the pickling solution:

• Water 1L
• Sodium chloride(NaCl) 72g
• Sodium hydroxide(NaOH) 42g

Dissolve the NaCl and NaOH completely in water. Bring the solution to a boil and allow it to cool down before use.

Submerge the eggs in the saline solution, and store at 15 to 20°C for about 10 days.

Pick out the pickled eggs and rinse them. Then allow them to dry naturally.

Coat with PVA (polyvinyl acetate) or some other non-ventilated packaging material. An alternative is to add red soil to the saline solution after the pickled eggs are removed. Coat the eggs with the mud, and roll them in rice husk. Age for about 2 weeks.

Crack the eggs lightly and remove the shell. The white of the egg will have a grayish, translucent color, and a gelatinous texture. The yolk, when sliced, will be a grayish-green color.

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