Preserved Thousand Year Old Duck Egg

More “eek-ing” from me and the Wandering Chopsticks blog as we look at Thousand Year Old Duck Eggs.. I never really took to these, ashamedly, also the translucency gives these eggs a jewel-like quality.

These preserved duck eggs aren’t actually a thousand years old. They’re preserved with a mixture of clay, ash, salt, and lime. Modern methods don’t require them to be coated in mud and buried in jars anymore.

The preservation leaves the albumen translucent and gelatinous and the yolk takes on a creamy, almost cheese-like quality.

Follow the link below to find out how the Wandering Chopsticks blog uses these eggs to make Vietnamese Rice Porridge.

Vietnamese Rice Porridge with Preserved Thousand-year Duck Egg

Via Tastespotting

Technorati Tags: China, cuisine, Hong Kong, Thousand Year Old Duck Eggs