Comments on: Making 1000 Year Eggs

By: Laura

Laura — Sun, 10 Mar 2024 16:37:15 +0000

In reply to Mei Xian.

Hi Mei:

You might be able to use some other roughage, I don’t think rice chaff is chemically relevant to making 1000-year eggs. I just posted the recipe I tried and that worked for me. As to why some recipes use the fruit lime, I think it is a misunderstanding of the meaning of “lime.” The right form of lime will matter to the transformation of the eggs because garden lime “sweetens” the soil, which means that it raises the pH and makes it less acidic. Good luck, and I would try to make the eggs before it gets too hot, or wait again until late summer/early autumn when temps go back down.

Good luck! Laura

By: Mei Xian

Mei Xian — Mon, 02 Oct 2023 01:47:02 +0000

Must I use RICE CHAFF? Will straw or hay or chopped corn husks work?
Can I use Garden Lime?
Why do some instructions use the fruit (lime)?

By: Stephen Chu DDS

Stephen Chu DDS — Sat, 05 Oct 2019 23:47:50 +0000

My mom came from Shantung province. She talked about Thousand year eggs, but she made ordinary black tea eggs soaked for days in the fridge.

By: Deepak Patel

Deepak Patel — Sat, 30 Mar 2019 10:43:53 +0000

I love how you include the chemistry!! How did you come across all of that science, it really is so interesting and cool to learn about. Reminds me of when I was younger and watched Alton Brown’s Good Eats

By: Gary

Gary — Mon, 11 Jun 2018 00:59:56 +0000

This is a greatly informative article!

1) Where can I buy food grade quicklime?

2) Can I use hydrated lime instead?

3) Can I use all wood ash instead of charcoal ash?

Thanks