INGREDIENTS

INSTRUCTIONS

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.

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Nutrition (calculated from recipe ingredients)
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Calories: 135
Calories From Fat: 87
Total Fat: 9.7g
Cholesterol: 618.8mg
Sodium: 3246.3mg
Potassium: 179.6mg
Carbohydrates: 2.7g
Fiber: <1g
Sugar: <1g
Protein: 9.1g