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The Hirshon Chinese Century Eggs (Modern Method) - 皮蛋

The Hirshon Chinese Century Eggs (Modern Method) – 皮蛋

  • Total Time: 0 hours


Units Scale
  • 2224 large duck eggs – please do not substitute chicken eggs, the proportions and times in this recipe are calibrated for duck eggs
  • 1L Water mixed with 1 cup strong black tea leaves, allowed to soak for at least 2 hours, then tea leaves strained out
  • 72g Sodium Chloride (aka salt) (NaCl)
  • 42g Sodium Hydroxide (aka food-grade lye) (NaOH)
  • beeswax
  • large plastic container(s) (NEVER use glass containers!!!)


  1. Dissolve the salt and NaOH (lye) completely in the tea water.
  2. Bring the solution to a boil (please wear a respirator and keep your windows open while doing this!) and allow it to cool down before use.
  3. Submerge the eggs in the saline solution in a plastic container, and store at 15 to 20°C for about 10 days.
  4. Pick out the eggs and rinse them carefully with gloves on. Then allow them to dry naturally.
  5. Melt the beeswax, then carefully coat each egg with it.
  6. Age the eggs for about 2 weeks – then enjoy!
  • Prep Time: 0 hours
  • Cook Time: 0 hours

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