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Preserved Eggs

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These Preserved Eggs though time consuming to make, are truly delightful ! You can serve them up as meal appetizers or as a side course with cognee ! These Preserved Eggs taste just like cheese and you're going to love them ! Feel free to comment about these Preserved Eggs are welcome !
  Eggs 12
  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.

Recipe Summary

Difficulty Level: 
Bit Difficult
Side Dish

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Average: 4.2 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 4753 Calories from Fat 561

% Daily Value*

Total Fat 63 g96.2%

Saturated Fat 18.9 g94.6%

Trans Fat 0 g

Cholesterol 2537.7 mg845.9%

Sodium 4332 mg180.5%

Total Carbohydrates 1080 g360%

Dietary Fiber 40.3 g161.3%

Sugars 259.8 g

Protein 86 g171.1%

Vitamin A 72.8% Vitamin C 698.4%

Calcium 79.3% Iron 109%

*Based on a 2000 Calorie diet

Preserved Eggs Recipe