1000-year eggs (lute-eggs?)

My wife showed me the modern way to make Chinese preserved eggs, so in the
interest of over-powering the morons who are trying to hijack this group, I
thought I'd best share it, and, perhaps we could discuss:

Ingredients:

Eggs.
White ashes of wood
Water
squares of cellophane or other plastic wrap that are large enough to enclose
the eggs.
A big, airtight container. (We use gallon canning jars)

Procedure:

Make a slightly thick slurry of your wood ashes. You want it to stick to
the eggs and not drip off too quickly.

Rub your eggs in the slurry. Rub it into the pores, and make sure there's
about a millimeter or two of slurry coating the egg. (More won't hurt.)

Wrap the slurry-coated egg in the membrane, and store in the airtight
container for anywhere between 30 days to 1000 years.

NOW, THIS IS THE MOST IMPORTANT PART!!!! -SKIP THIS STEP AND YOU MIGHT DIE:

When ready to eat, remove the eggs from their container and membranes,
rinse off the ashes, and boil for 20 minutes.

FOR GOD'S SAKE, PLEASE DON'T FORGET TO BOIL THE EGGS!!!!!!

Peel the eggs and use as you wish. My wife and stepson love the things,
but I can't get past their gelatinous texture.


.

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