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The traditional method for producing century eggs is the development and improvement from the aforementioned primitive process. Instead of using just clay, a mixture of wood ash, calcium oxide, and salt is included in the plastering mixture, thereby increasing its pH and sodium content. The addition of calcium oxide and wood ash to the mixture lowers the risk of spoilage and also increases the speed of the aforementioned primitive process. A recipe for creating century eggs through this process starts with the infusion of three pounds of tea in boiling water. To the tea, three pounds of calcium oxide (or seven pounds when the operation is performed in winter), nine pounds of sea salt, and seven pounds of ash from burned oak is mixed into a smooth paste. While wearing gloves to prevent the chemicals from burning the skin, each egg is individually covered by hand, then rolled in a mass of rice chaff to keep the eggs from adhering to one another before they are placed in cloth-covered jars or tightly woven baskets. The mud slowly dries and hardens into a crust over several months, and then the eggs are ready for consumption