I have been experimenting with rotten and preserved foods and so far these are the ones that are the most palatable. 1000 year old duck eggs which turn out to be more like 40 day old are a delightful combination of egg jelly and creamed semi composted yolks; very rich and woody tasting. I have tried a couple of different attempts at attacking this dish and all of them require adding back the acidity that is leached from them in the alkaline curing process. This was a very traditional presentation, served over semi firm tofu, with fried shallots (the most important part of this dish in almost every form I have tried. Seems that the salt and crunch do good things to the milky richness) seasoned soy with scallions and long pepper. If anyone has any other recipes or experiences with these type of eggs I would love to hear about them. M
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I have been experimenting with rotten and preserved foods and so far these are the ones that are the most palatable. 1000 year old duck eggs which turn out to be more like 40 day old are a delightful combination of egg jelly and creamed semi composted yolks; very rich and woody tasting.

I have tried a couple of different attempts at attacking this dish and all of them require adding back the acidity that is leached from them in the alkaline curing process. This was a very traditional presentation, served over semi firm tofu, with fried shallots (the most important part of this dish in almost every form I have tried. Seems that the salt and crunch do good things to the milky richness) seasoned soy with scallions and long pepper.

If anyone has any other recipes or experiences with these type of eggs I would love to hear about them.

M