beaulolais
in Chinese cuisine, is there not something like a "hundred year old egg"?
the Lonely Pheonix
Century Eggs. They're preserved in clay/ash/salt/ and uh....one other ingredient....to raise their PH to stop them from spoiling.
Most of them are only preserved for a few weeks to maybe a few months to get the right consistency.
Zphal
"one other ingredient" LOL
The Century Egg (a.k.a. preserved egg, hundred-year egg, thousand-year egg, millennium egg, skin egg, and black egg) is a Chinese delicacy made by preserving duck, chicken or quail eggs in a mixture of clay, ash, salt, quicklime, and rice hulls. The preservation can take several weeks to several months, depending on the method of processing.
The transforming agent is an alkaline salt, which gradually raises the pH of the egg to around 9-12. Some eggs develop patterns near the surface of the egg white which liken to pine branches, giving rise to another name among the Chinese - "the pine-patterned egg".
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