Cantonese Lean Pork Congee Recipe Reviews - Allrecipes.com (Pg. 2)
Reviewed: Mar. 13, 2005
Hi Caroline, Really enjoy your reviews. Here is what I found on your question below: "Hundred Year Egg Also called century egg, thousand-year egg and Ming Dynasty egg , these are (usually) chicken eggs preserved by being covered with lime, ashes and salt before being shallowly buried for 100 days. The lime "petrifies" the egg and makes it appear that it has been buried for at least a century. After the black outer coating and shell are removed, a firm, amber-colored white and creamy, dark green yolk are revealed. They will keep at room temperature for up to 2 weeks or up to a month in the fridge . Hundred Year Eggs are usually eaten uncooked as an appetizer, often with accompaniments such as soy sauce or minced ginger. The flavour is pungent and cheeselike." This isn't my taste and would probably just use 2 hard cooked chicken eggs if I was making this recipe.
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Cooking Level: Expert

Home Town: Kingsport, Tennessee, USA
Reviewed: Mar. 13, 2005
I am absolutely intrigued - what is an 'hundred-year egg'?!?! *********** Thanks so much, RadiatingMom! I'm not sure it's quite my cup of tea, but it sounds fascinating! :)
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Cooking Level: Expert

Living In: Fort Lupton, Colorado, USA

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Reviewed: Mar. 13, 2005
This recipe is completly authentic and delicious! For anyone who hasn't had the benefit of having the recipe passed down from their mom...this is it! Be sure to let the rice "marinade" in the oil and salt otherwise the congee will not have a creamy consistency.
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