A recipe for Kai Kem (Salty Eggs). Follow the simple recipe instructions for Kai Kem (Salty Eggs) shared by other home cooking experts.
Ingredients
4 c. Water1 c. Salt
9 Duck eggs or chicken eggs
Directions
This Chinese invention is loved by Thais who serve salty eggs as a contrast to the incendiary heat of a green curry or a bland dish. Kai kem is traditionally made with duck's eggs which are cured for several weeks in a simple salt brine. Once cured they keep for many months at room temperature and are boiled when it's time to eat them. In a medium saucepan combine the water and salt and stir well with a large spoon to dissolve some of the salt. Place over medium heat and bring to a boil stirring frequently. After mixture boils rigorously for about 1 minute remove from the heat stir once more and cool to room temperature. Gently arrange the eggs in a crock or large jar. Pour the cooled brine over the eggs making sure they are completely submerged. Cover and keep in a cool place for 1 month. When you're ready to use the eggs place the number of eggs you want in a small pan and add cold water to cover. Bring to a boil over medium-high heat. When the water reaches a rolling boil reduce the heat to low and simmer for 10 minutes. Remove from heat and cool to room temperature. Peel and serve. Note: Salty or Salted Eggs are sold uncooked in Asian markets. Often they are covered with 1/4-inch layer of charcoal colored ash. Rinse off the ash and cook as above. Info: from Real Thai by Nancy McDermott posted by Perry Lowell
