How to make Chinese 100 Year Old Eggs - Jump to 1:20 to get past the add.

I actually did this with Chicken eggs and it works, just quadruple the measurements and the times. Chicken eggs are much less strong and nasty as the quale and duck eggs but have thinner shells. They can be bought in stores and go good in Ramen and soups. The Chinese were storing eggs in the ground over winter to have something to eat in the spring and refined the process to a delicacy. This is a great way to store eggs long term at room temperatures.

The one fubar I did with this, make sure you let the Puer tea mixture cool down to room temperature before pouring them onto the eggs.

Hat tip emmymade