In China, too, these eggs are rarely prepared at home, as they can be bought ready-made in any grocery store. They are also called pine flower eggs (Sung Hwa Dan), possibly because pine needle ash is needed for their preparation.
In a large baking bowl, melt the salt in the water. Slowly add the ash as well as the lime juice, stirring meanwhile until a thick, mushy mixture is formed.
Wash the eggs with hot water, then cover each one with the ash slurry to a thickness of 5 mm, they must be completely covered all around. Next, 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 on top of each other in a large earthenware container and cover the cooking pot with a lid.
After three days, rearrange the eggs: the above to the bottom and vice versa. Repeat the rearrangement five times during the next 15 days.
After this time, close the jar tightly. The eggs now stand for 1 month.
As the last step of the total 45 days, the millennial eggs are ready. In the meantime, the mixture of salt, lime juice and ash has leisurely “cooked” the eggs and shortened the 1000 years to about 50 days. In the dried ash coat with husks, the eggs actually look like antiques now too! If you want to eat the eggs, they must first wash off the ash layer, then the shells all around gently aufk
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