Use fresh duck, chicken, or quail eggs
Mix a coating of clay, wood ash, salt, lime, and rice husks or tea
Add water to form a thick paste
Coat each egg evenly with the paste
Roll the coated eggs in rice husks or straw if desired
Place the eggs in a sealed container or wrap them tightly
Store them in a cool, dry place for several weeks to several months
Check the eggs periodically for proper curing
Remove the coating after aging
Rinse and dry the eggs
Peel and serve the century eggs