One Chef Obsessed

There is a very easy way to make these at your own home.  Just soak the eggs(raw in shell) in vinegar for about a week or so.  After the first 4 days, the eggs will swell, basically through osmosis.  The vinegar contains more water than the eggs, and we know that water travels from most to least.  Next the shell will dissolve, and you will have a very fine congealed skin around the egg.  The vinegar congeals the outer layer of protein, and you have essentially an egg water balloon.  Its quite strong, and holds up to tossing across the room.  The inside of the egg is still completely liquid, and if you hold them up to the light, you can see the yolk floating around.  It’s actually quite amazing.  And all this from a simple egg.  Considering the Ph of the vinegar this happens very quickly, but if you were in China and covered them with ash and lime…maybe it would take a hundred years.  The pictures follows.  Regular Egg on the left, and Chinese Egg on the right.  These are my results after one month. Enjoy.

This entry was posted on April 8, 2009 at 5:24 am and is filed under Chef with tags 100 Year Old Chinese Egg. You can follow any responses to this entry through the RSS 2.0 feed You can leave a response, or trackback from your own site.