Making Preserved Eggs (Century Eggs)

I saw my cousin Anna’s blog. Knowing that she likes to eat the salted eggs and made the salted eggs herself. I don’t know whether she like to eat century eggs or not. But I just post the recipe up and if she wants, she can try it herself.I never try it before, because I always feel if I want to eat those eggs, I can just go and buy at the market. Don’t have to do so much things. Hehehe! Because I am very lazy to prepare all those things.

1. Rinse fresh duck eggs clean, pat dry and smear 1 cm layer of mud over the shell. Coat with a layer of rice husks and pack tightly. Leave the eggs to cure for 3-4 months.
2. Yellow mud is best for preserving duck eggs because of its alkaline properties and high mineral content. Minerals seep through the shells, which coagulates the egg white before turning it into a dark grey, translucent and gelatinous texture. The yolk, however, turns yellowish green or grayish green.
3. Besides cold dishes, preserved eggs can also be cooked or stir-fried with other ingredients.