However, these eggs are rarely prepared at home in China. There you can buy them ready-made in any grocery store. They can also be found in some Western countries in the corresponding Chinese stores. In China, they are called pine flower eggs (Sung Hwa Dan), among other names, possibly because pine needle ash is needed to make them.
Slowly add the ash as well as the lime juice and stir until a thick, mushy mixture is formed (use a wooden spoon or possibly a branch to stir).
Wash the eggs with hot water, then cover each with the ash slurry to a thickness of 5 mm, they must be completely covered all around. Now roll them in dry husks (of long grain rice or other cereals) so that they do not stick together.
Stack the eggs prepared in this way in a large earthenware container and cover the pot with a lid. After 3 days, rearrange the eggs: the ones on top must go to the bottom and vice versa. Repeat the rearrangement five times during the next 15 days.
After this time, close the jar tightly. Leave the eggs for 1 month. At the end of the total 45 days, the thousand-year eggs are ready. In the meantime, the mixture of salt, lime juice and ash has leisurely “cooked” the eggs, shortening 1,000 years to about 50 days like a time machine. In the dried ash coat with husks, the eggs now look as actual as antiques! W
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