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Kitchen Dictionary: hundred-year egg

Eggs that have been preserved by being covered with a coating of lime, ashes, and salt before being shallowly buried for 100 days. The lime "petrifies" the egg, making it look like it's been buried for at least a century. The black outer coating and shell are removed to reveal a firm, amber-colored white and creamy, dark green yolk. The flavor is pungent and cheeselike. Eggs from chickens are generally used, though duck and goose eggs are also used.

plural: hundred-year eggs

Ingredient

Season: available year-round

How to select: Hundred-year eggs can be found in Chinese markets.

How to store: Store at room temperature (under 70°F) for up to 2 weeks or in the refrigerator up to a month.

How to prepare: These preserved eggs are usually eaten uncooked with soy sauce or minced ginger.

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Nutrition Facts

Calculated for 1
Amount Per Serving %DV
Calories 0
Calories from Fat (%)
Total Fat 0.0g %
Saturated Fat 0.0g %
Monounsaturated Fat 0.0g
Polyunsaturated Fat 0.0g
Trans Fat 0.0g
Cholesterol 0mg %
Sodium 0mg %
Potassium 0mg %
Total Carbohydrate 0.0g %
Dietary Fiber 0.0g %
Sugars 0.0g
Protein 0.0g %

How is this calculated?

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