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Black tea leaves (1 cup)
Sea salt (2/3 cups)
Wood ash (3 cups)
Charcoal ash (3 cups)
Calcium Oxide (3 cups)
Rice Husks (1-1.4 kilo)
Duck Eggs (1 dozen) *
* 56.7 g (mass)

– Brew tea, infused at a 1:8 ratio, in boiling water. Once brewed, let steep for one hour to strengthen.

– Using a sizeable vessel – combine salt, wood ash, charcoal ash and calcium oxide. This combination of natural alkaline compounds aids
in activating the preservation process.

– Once steeped, add 3 cups of tea as well as strained leaves to the mixture. Stir thoroughly, adding surplus tea as deemed necessary, until a
slurry-like consistency is achieved.

* Adorn latex gloves as the hybrid is mildly corrosive and may result in tissue damage.

– Place six eggs into alkaline solution, coat thoroughly and let sit for 15 minutes. Fill a second vessel with rice husks. After the immersion
period has commenced, tumble eggs in husk basin to yield uniform coating. Apply gentle pressure where required as to assure a secure
bond. Repeat with two succeeding batches.

– Leave encrusted eggs to sit overnight.

– Come morning, prepare a bed of natural soil – preferably with high clay-content. Select an outdoor location that receives ample precipitation
and will be left undisturbed by human activity.

– Construct a long and narrow trench, 1 ft. deep at minimum, in which to place the 1 dozen eggs. Replenish the channel with soil, packed
loosely as not to cause structural damage to the preserves.

– In warmer climates (upwards of 15 °C), leave the eggs to process for a minimum of 100 days. For colder temperatures (below 15 °C),
they may sit for up to 240. The preserves should be checked individually and intermittently, onwards of presumed completion date.






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