SC - rum

[Mary Morman]

Aine of Wyvernwood wrote:
> 
> > Thousand-year-old eggs
> 
> you make the above by cracking the boiled egg and steeping it in hideously
> strong black tea.  That is what gives the egg its distinctive crackling.
> 
> I made these for a wedding using qual eggs...had to ask the local chinese
> rest.  how to do it.....came out looking great....
> aine

Thousand-year-old eggs are made by burying raw eggs (usually duck) in,
or smearing them with, a particularly alkaline mud. The alkalai
denatures the proteins, effectively "cooking" the eggs, as with seviche.
The process actually takes about two months, I believe, although they
will keep at room temperature for quite a while. Personal observation
indicates they keep for at least six months to a year. 

Tea eggs, on the other hand, are made as you describe, and are equally
yummy in their way.

Adamantius 
______________________________________
Phil & Susan Troy
troy at asan.com
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