Taiwanese Quail Eggs are like a fine wine... Better with age.

You must have been DAMN HUNGRY to try that.

Quoted: Taiwanese Quail Eggs are like a fine wine... Better with age.

They are best served chilled with The World's Finest Tequila.

TRG

www.recipesource.com/ethnic/asia/chinese/thousand-year-old-eggs1.html

      Title: THOUSAND-YEAR-OLD EGGS
 Categories: Cheese/eggs, Chinese
      Yield: 12 servings
 
      2 c  Very strong black tea
    1/3 c  Salt
      2 c  Each ashes of pine wood,
           Ashes of charcoal and ashes
           From fireplace
      1 c  Lime*
     12    Fresh duck eggs
 
      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.




TRG