Traditional Chinese Preserved Egg Recipe

Ingredients

15 fresh duck eggs
1 cup of sea salt
1 cup of black tea leaves
3 cups of charcoal ash
3 cups of quicklime
3 cups of rice chaff (can be substituted with rice husks or sawdust)
1.5 cups of cooking wine
5 cups of water
Plastic gloves for handling
Sealable jars for preserving

Steps and instructions

Start by cleaning the duck eggs thoroughly under running water to remove any dirt or impurities from the shells.
In a large bowl, combine the sea salt, black tea leaves, charcoal ash, quicklime, and rice chaff. Stir these ingredients until they are well mixed.
In a separate bowl, dilute the cooking wine with five cups of water.
Now, slowly add the diluted cooking wine to the mixture of dry ingredients. Mix well until a thick paste is formed.
Wear your plastic gloves. Carefully coat each egg with a thick layer of the paste, making sure the entire shell is covered.
Once all eggs are coated, place them in a sealable jar. Pour the remaining mixture into the jar to cover the eggs completely.
Seal the jar tightly and store it in a cool, dark place for at least two months. During this time, the eggs will ferment and transform into preserved eggs.
After two months, remove an egg from the jar, rinse off the paste under running water, and cut it open. The egg white should have turned into a brown, translucent jelly and the yolk should be dark green.
If the eggs have reached the desired state, rinse all of them, dry them off, and store them in a clean container. If not, reseal the jar and continue to let the eggs ferment for a few more weeks.
Once ready, preserved eggs can be used in a variety of dishes or eaten on their own with a dash of soy sauce and sesame oil.

Tools for making

Plastic gloves - Used for handling the eggs and protecting your hands from the paste.
Sealable jars - Containers that can be tightly sealed to preserve the eggs during the fermentation process.

Recipe variations

Instead of duck eggs, you can use chicken eggs or quail eggs for a different flavor and texture.
For a unique twist, you can experiment with different coatings such as a mixture of salt, sugar, and spices.
Try adding herbs or spices to the coating mixture like dried chili flakes, Sichuan peppercorns, or star anise for a spicy or aromatic flavor.
Consider using different types of tea leaves such as green tea or jasmine tea to infuse different flavors into the preserved eggs.
For a vegetarian or vegan option, you can substitute the eggs with tofu or tempeh and follow the same steps to create preserved tofu or tempeh.
To enhance the umami flavor, you can add a splash of soy sauce or fish sauce to the coating mixture.
Experiment with different fermentation times to achieve a milder or stronger flavor in the preserved eggs.
For a smoky flavor, you can try wrapping the eggs in a layer of lotus leaves before applying the coating mixture.
If you prefer a lighter coating, you can reduce the amount of charcoal ash or quicklime in the recipe.
For a gluten-free option, ensure that the tea leaves, rice chaff, and other ingredients used are certified gluten-free.

Recipe overview

Preserved eggs, also known as century eggs, are a delicacy in Chinese cuisine. This recipe gives you step-by-step instructions on how to prepare preserved eggs at home using fresh duck eggs and a mixture of natural ingredients for the curing process. Over a period of about two months, these ingredients will transform the eggs into a unique culinary treat. The egg whites will turn into a brown, translucent jelly and the yolks into dark green, both acquiring a creamy, cheese-like texture and a strong savory flavor. The finished preserved eggs can be used in various dishes or enjoyed on their own with a drizzle of soy sauce and sesame oil. Patience is key to this recipe, as the eggs need ample time to cure and develop their distinctive taste and texture. Get ready to embark on an exciting culinary journey with this traditional recipe!

Common questions

How long does it take to make preserved eggs? It takes approximately 2 months to make preserved eggs.
What do preserved eggs taste like? Preserved eggs have a unique flavor profile. The egg white turns into a jelly-like texture with a slightly salty and tangy taste, while the yolk becomes creamy with a rich and savory flavor.
Can I use chicken eggs instead of duck eggs? While traditionally preserved eggs are made with duck eggs, you can use chicken eggs as a substitute. However, keep in mind that the flavor and texture may differ slightly.
Can I reuse the preserving mixture for future batches? It is not recommended to reuse the preserving mixture for future batches, as it may have already lost its effectiveness in preserving the eggs.
How should I store the preserved eggs? Once the preserved eggs are ready, you can store them in a clean, airtight container in the refrigerator for up to several months.
Are preserved eggs safe to eat? Preserved eggs are safe to eat if they have been properly prepared and stored. However, it is important to inspect the eggs for any signs of spoilage or off-putting odors before consuming.

Serving dishes and utensils

Plastic gloves - Essential for handling the preserved egg paste and coated eggs to avoid direct contact with the skin and to maintain hygiene.
Sealable jars - Necessary for preserving the eggs and storing them during the fermentation process.
Cutting board - Used for cutting the preserved eggs and preparing them for serving.
Knife - Required for cutting open the preserved eggs to reveal the transformed egg white and yolk.
Bowls - Used for mixing ingredients and diluting the cooking wine.
Spatula or spoon - Helpful for stirring and mixing the ingredients to create the paste for coating the eggs.
Container for storage - Needed to store the preserved eggs once they have reached the desired state.
Running water - Used for rinsing the eggs and removing the paste after the fermentation process.

Origin stories

Preserved eggs, also known as thousand-year eggs, despite their name, do not age for a thousand years. The name is predominantly a figure of speech, used to describe the transformation that these eggs undergo during the preservation process. The tradition of preserving eggs can be traced back to the Ming Dynasty in China. It is often said that the method was discovered by chance when a few duck eggs were found in a pool of slaked lime used in construction. The finder tasted these eggs and found them to be surprisingly delicious, thus igniting the trend of preserving eggs using alkaline clay, ash, salt, and quicklime. While the taste of these preserved eggs might be an acquired one for some, they have long been revered in Chinese culinary tradition, symbolizing the inevitability of change and the beauty of time's passage.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.