100-Year Old Quail Eggs

Step 1

In a small saucepan bring half of the water to a boil.

Step 2

Turn off the heat and add pu-erh tea. Allow to steep for 20 minutes.

Step 3

Transfer the tea to a medium-sized ceramic or glass bowl. Wear gloves and safety glasses. Add the salt, lye, and zine and stir to dissolve. Add the remaining water. Cover and let sit overnight.

Step 4

The next day wearing gloves, gently add the eggs to the brine. Cover the jar and soak the eggs for 12 days.

Step 5

Remove the eggs from the brine and briefly rinse of the the shells with water. Allow the eggs to dry for 1 hour.

Step 6

Place the eggs into a zippered bag. Place the sealed eggs into a light-proof container. Store in a cool,dry, dark place for 5 weeks.

Step 7

Bring a pot of water to a boil. Fill a bowl with ice cubes and water.

Step 8

Place a few eggs at a time into the boiling water and boil for 1 minute. Do not place too many eggs in at once. The water should be at a rapid boil.

Step 9

Remove the eggs from the boiling water and cool in the ice bath.

Step 10

Peel and serve in a bowl of jok (rice porridge).