Ingredients
Units
Scale
- 22–24 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!!!)
Instructions
- Dissolve the salt and NaOH (lye) completely in the tea water.
- 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.
- Submerge the eggs in the saline solution in a plastic container, and store at 15 to 20°C for about 10 days.
- Pick out the eggs and rinse them carefully with gloves on. Then allow them to dry naturally.
- Melt the beeswax, then carefully coat each egg with it.
- Age the eggs for about 2 weeks – then enjoy!
- Prep Time: 0 hours
- Cook Time: 0 hours
