Dali's Thousand Year Old Eggs

2 steps

From Salvador Dali's cookbook, "Les Diners de Gala"

Updated at: Mon, 10 Jun 2024 00:47:47 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Nutrition per serving

Calories1058.5 kcal (53%)

Total Fat52.7 g (75%)

Carbs78.3 g (30%)

Sugars50 g (56%)

Protein70.6 g (141%)

Sodium863.6 mg (43%)

Fiber10.6 g (38%)

% Daily Values based on a 2,000 calorie diet

Ingredients

0 servings

1 dozeneggs

1.5 quartswater

5whole cloves

3 Tbspsugar

3 Tbspvinegar

¼ tspthyme

Instructions

Step 1

First, boil the eggs for ten minutes in salted boiling water. 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.

Step 2

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.