Rich, crumbly black peach eggs

Rich, crumbly black peach eggs

　　Black peach eggs, also known as ash-wrapped salted eggs, hand-rubbed ash eggs, preserved eggs, or flavored eggs, get their name from the layer of dark plant ash rubbed onto their shells, giving them the appearance of small black peaches. These eggs have a unique flavor that is not greasy, easy to digest, and can stimulate the appetite. Their egg whites are smooth like congealed white jade, while the yolks resemble flowing red tangerine — rich, crumbly, and oily, packed with nutrition.

　　The black peach eggs from Meicheng differ from others in quality, being well-preserved and portable, with strong local characteristics. In the villages, local farmers sieve rice straw ash, mix it with mud and salt until uniform, then blend it with water until sticky. Duck eggs are coated with this ash-mud mixture, placed in jars, and sealed with paper and pig’s blood. During busy farming seasons, many people eat them as a “tonic.”