Global Gourmet Today: "'Thousand Year Old Eggs' are really only about 100 days old. Duck eggs are used instead of chicken eggs. The raw eggs are buried in the ground in a mixture of clay, lime, salt, tea and straw. I have seen recipes calling for pine ash instead of clay. This mixture leaches into the shell and egg, making the interior smooth and creamy - like a ripe avocado in texture. The yolk turns a vivid green and the white various shades of yellow, blue and green. It has been compared to the colors of a black opal. To eat them, wash the eggs clean, shell them and slice into quarters. The flavor is rich, pungent and cheese-like.
I have not looked for them specifically but am told that you can buy these eggs in American Chinese markets where they are called Pine Flower Eggs."
Eaters Note: It really looked pretty bad, but I dug in and tried it anyway. I was told to lay fresh sliced ginger on top which I did. It really did not taste bad at all but very much like a hard boiled egg that might have been boiled too long. So next time you happen to be offered '1000 year old egg' throw it down the hatch and impress your friends.
No comments:
Post a Comment