|Mud||2 Cup (32 tbs)|
|Lime||6 Cup (96 tbs)|
|Rice husks||4 Cup (64 tbs)|
Mix the mud with the lime and quickly cover the eggs with this mixture, then roll in rice husks so that they can be handled.
Place in a cool, dark place for about 100 days, when they should be cured.
Crack the lime covering and shell the eggs.
Wash them with water and cut into quarters lengthwise.
The white of the egg will have become dark green and gelatinous and the yolk orange green; and the taste will be reminiscent of cheese.
Serve with imported table soy sauce as an hors d'oeuvre or as an accompaniment for congee.