THOUSAND YEAR OLD EGGS

From Salvador Dali's "Les Diners de Gala"

THOUSAND YEAR OLD EGGS

1 dozen eggs

1 ½ quarts of water

5 whole cloves

3 tablespoons of sugar

3 tablespoons of vinegar

Tabasco sauce

2 lemons (cut in 8 pieces)

¾ teaspoon of thyme

4 tea-bags

2 onions

2 cloves of garlic

You certainly know these thousand year old eggs, one of the crowns of Chinese cuisine. We will not presume here to reach their ultimate perfection, but we will simply try to help you follow an amusing recipe which has the advantage of being prepared ahead of time.

First, boil the eggs for ten minutes in salted boiling water. Then take them out, put them under cold running water which will make it easier to shell them. In the same water in which the eggs had boiled, add the cloves, sugar, vinegar, a lot of Tabasco sauce, the lemons (cut in eighths) and thyme. Boil for 15 minutes. Shut off the flame, dip in the tea-bag and let them steep for 10 minutes.

In a jar, put the diced onions and garlic. Add the shelled eggs, and pour the broth so that the eggs are completely immersed. Close the jar and keep it on the lower shelf of your refrigerator.

Be patient for three weeks before opening the jar and serving. These eggs go well with cold meats and fish.