If
you want to try some exotic Chinese food, thousand-year eggs would foot the bill.
They are not really 1,000 years old (if they were, you probably can't afford them
anyway). They are just preserved duck-eggs. If you look closely before you swallow
it, you can often see snowflake patterns on the jelly-looking eggwhite. (Now you
know what Chinese chefs do in their spare time!) It is usually served hard boiled.
I have seen pink pickled young ginger slices served with them when they are not
cooked mixed in with other ingredients. The texture? Just like hard boiled eggs! |
