SC - Buried Foods (was - Composte)

[Aine of Wyvernwood]

oh, youn wanna do it that way....the real way...okay, but
they do not always taste so hot.....
you can preserve eggs by coating in vaseline, for no refrigeration....
um, seem to recall they will last a couple of months that way....used to do it
on the sail boat where my makeup case was bigger than my cooler....
aine

Philip & Susan Troy wrote:

> 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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