---------- Recipe via Meal-Master (tm) v8.02
  Categories: Eggs, Chinese
       Yield: 12 servings
       2 c  Tea, very strong black
     1/3 c  Salt
       2 c  Ashes of pine wood
       2 c  Ashes of charcoal
       2 c  Fireplace ashes
       1 c  Lime*
      12    Duck egg, fresh
   *Available in garden stores and nurseries.
   Combine tea, salt, ashes and lime. Using about 1/2 cup
   per egg, thickly coat each egg completely with this
   clay-like mixture. 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.
   Preserved Ancient 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.
       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
       From “The Regional Cooking of China” by Margret
   Gin and Alfred E. Castle, 101 Productions, San
   Francisco, 1975.
       Incidentally, this is an excellent book. It’s
   written by Maggie Gin of commercial Chinese sauce
   fame. If you can find an early edition, get it. The
   later editions have been integrated into her marketing
   strategies and may not be as complete as this one is.
   They also call for whatever the sauce ingredients are
   or “Maggie Gin’s Such and Such Sauce”.
                               per Stephen Ceideburg
   Submitted By SAM WARING
   <SAM.WARING@382-91-12.IMA.INFOMAIL.COM>  On   MON, 20
   NOV 1995 145845 GMT