Mao Egg Recipe

Mao eggs, also known as “thousand-year-old eggs”, are a traditional Chinese delicacy made by preserving duck, quail, or chicken eggs in a mixture of clay, ash, salt, lime, and rice straw for around several weeks to several months. The preserved egg acquires a unique flavor, creamy texture, and strong aroma.


– 12 duck or chicken eggs
– 2 cups of clay
– 3 tablespoons of ash
– 2 tablespoons of salt
– 1 tablespoon of lime
– 2 tablespoons of rice straw


1. Rinse and dry the eggs before beginning.
2. Mix together the clay, ash, salt, lime, and rice straw in a bowl to form a paste.
3. Grease a bamboo basket and place seven to eight eggs in it.
4. Spread the paste evenly over the eggs and place the remaining eggs on top.
5. Place the covered eggs in a cool place for two to three weeks, and then turn the eggs over for two to three more weeks.
6. Carefully remove the eggs from the basket and place in a container filled with cold water for eight to 24 hours.
7. Peel the eggs gently and rinse in cold water.
8. Enjoy your Mao eggs as a snack or side dish!