Pidan (thousand-year-old Eggs) Recipe
Alkaline-fermented eggs with a distinctive flavor and color, often used in various side dishes.
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Ingredients
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Main Ingredients
Method
Preparation
- 1
Prepare the Egg Mixture
In a large bowl, combine the quicklime, ash, salt, and sodium carbonate. Gradually add the water while stirring to form a smooth paste.
- 2
Prepare the Eggs
Carefully wash the duck eggs to remove any dirt. Pat them dry with a clean cloth.
- 3
Coat the Eggs
Dip each duck egg into the alkaline mixture, ensuring they are fully coated. Place the coated eggs on a wire rack or in a container lined with parchment paper.
Fermentation
- 4
Wrap the Eggs
If using tea leaves for color, wrap each coated egg in a layer of tea leaves before sealing them in the coating.
- 5
Seal and Store
Cover the eggs with any remaining alkaline mixture, ensuring they are completely submerged. Seal the container tightly.
- 6
Ferment
Leave the container in a cool, dark place for 3-4 weeks to allow the eggs to ferment.
