Instructions

1. Begin by thoroughly cleaning the duck eggs under running water to remove any dirt or impurities. Pat them dry with a clean cloth.
2. In a large mixing bowl or container, combine the black tea leaves, sea salt, ash, quicklime, and rice hulls. Mix well until all ingredients are evenly distributed.
3. Gradually add water to the dry mixture, stirring continuously until it forms a smooth, thick paste that can easily coat the eggs.
4. Carefully coat each duck egg in the prepared paste, ensuring that each egg is fully covered and no part is exposed. This is crucial for proper preservation.
5. Once coated, place the eggs in a clean, dry jar or container. Cover the container tightly and store it in a cool, dry place away from direct sunlight. Allow the eggs to cure for at least 4 to 6 weeks, or even up to several months for a stronger flavor.
6. After the desired preservation time, remove the eggs from the jar and rinse off the paste under running water, ensuring they are clean and ready for use.
7. To serve, cut the century eggs in half or into wedges. They can be enjoyed as is, drizzled with soy sauce, or served with pickled ginger for an added contrast.