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Pinghu eggs preserved in wine. [Photo/cnjxol.com]

Pinghu eggs preserved in wine, a well-known specialty food in Jiaxing, has a history of more than 250 years and used to be presented as tributes to the emperor.

Unlike regular eggs, Pinghu eggs have soft shells.

Chicken eggs, duck eggs, goose eggs and quail eggs all can be used to make Pinghu eggs preserved in wine.

The best way to enjoy the egg is to eat it raw. The most common way to eat Pinghu eggs preserved in wine is to cut the soft egg shell with a knife or chopstick before enjoying the contents with a spoon.

Well-made Pinghu eggs have a whitish egg white and semi-solid yolk that is fragrant and sweet.

Bottled Pinghu eggs preserved in wine. [Photo/cnjxol.com]

Ingredients

Ten eggs, 400 grams of vinegar, and 500 g of rice wine sauce

Preparation:

Clean the eggs and place them in a jar. Add vinegar into the jar before sealing it and setting it aside for seven days. Fish the eggs out carefully and clean them with cold water.

Discard the vinegar in the jar and replace it with rice wine sauce. Place the eggs back into the jar before sealing. Set aside for another seven days. The eggs are now ready to be eaten.