Is calcium hydroxide an acceptable substitute for sodium hydroxide for making century eggs?

Due to the difficulty in finding food grade sodium hydroxide and safety concerns, I’d like use calcium hydroxide instead. Specifically, some recipes call for a solution of NaOH and NaCl, would Ca(OH)2 (and NaCl) work here instead? I understand traditional recipes use weaker reagents like wood ash

I’m planning to use chicken eggs if that makes a difference