Green Duck Eggs, Preserved

Duck eggs preserved in potassium carbonate obtained from burned charcoal ashes which is mixed with lime, husks of grain, salt and water. Even though nicknamed ‘thousand-year-old’ eggs, the preserving course takes only about one month for the eggs to be ready for consumption, the egg white having become jelly like and brownish in colour and the yolk greenish and creamy in consistency. The eggs are ready to eat with no further cooking. The Cantonese love to serve them in slices with pickled ginger as an amuse-gueule.