1000 year eggs

The 1000 year egg are preserved eggs that go through a process change that raises the Ph level of the actual egg. This was invented back when modern preservation techniques were not available like refrigeration.This is supposed to make them last longer much like pickling eggs. Today their seem to be many different methods to preserve the egg. At school I know they have a dare on who can
stomach eating one.I may try it but I doubt it in any large amount. Below is a method and steps to make your own so you don't have to go clicking through Instructables website to go find one simply because this is where it came from. so there's my 2 cents There's the credit now lets get to the egg.


supplies:

• 100% lye/caustic soda (NaOH - sodium hydroxide)*
• salt (NaCl - sodium cloride)
• chicken egg (duck or quail egg)

. materials:

• scale
• plastic wrap
• clay (I used modeling clay)
• glass jar with lid

Start by making the pickling solution, here's the basic breakdown:

    1L  - Water
    42g - Sodium hydroxide(NaOH)   (lye)
    72g - Sodium chloride(NaCl)   (salt)

On a scale weigh out the lye and salt. Over low heat dissolve the salt and lye completely in water. Bring the solution to a boil and allow it to cool down before use.

Place raw eggs into glass jar and pour the cooled pickling solution over eggs. Ensure all eggs are completely submerged.

I wrote the date of submerging these eggs on my label, as well as the expected dates for encasing in clay, and eventual consumption. Label jar and store in a safe place, like the corner of your desk, so all your coworkers can gawk in disgust (or silent admiration). I also added a warning so my coworkers wouldn't mess with the jar while the eggs were pickling.

Leave eggs at 15-20°C (60-70°F) for about 10 days. Keep an eye on them to ensure they don't pop up above the solution and stay submerged.

After about 10 days it's time to remove the eggs. Carefully pour out brine and pick out eggs, rinse with water then towel dry. The shells should still be hard.

You should be able to see some discoloration through the shells.


Traditionally century eggs were rolled in mud then wrapped in rice husks and buried for a few more weeks. In this modern version I simply wrapped the eggs in several layers of clear plastic wrap then encased in modeling clay. This inhibits oxygen from reaching the eggs while they cure.

Be careful when encasing in clay as not to break the eggs. After wrapping I put all the eggs into a resealable bag and left for another 2 weeks.
After about a month from the when the eggs were first put into the brine solution it's time to open them up. Carefully remove the clay encasement and the plastic wrap, then tap the egg to break the shell and gently peel away. The eggs should be completely transformed!

The whites of the eggs will now be a jelly-like translucent amber color and the yolks a very dark green and with a texture much like a hard boiled egg. Take a look at picture 2 in this step to see the different consistency between the yolk and white in my egg-xperiment.


Century eggs are typically served mashed up in soupy rice. I made a steamy bowl and served it to my friends.

The taste was...interesting. The appearance is deceiving and almost put me off eating it altogether, but once I ate some it wasn't that bad. It tasted kind of like a hard boiled egg, only with a more complex flavor and a slightly mineral/metallic taste. I'm happy I tried this and think I would probably eat it again. You know, sometime later (much, much later).