Kai Kem (salty Eggs) Recipe
Yield: 9 ServingsRecipe by luhu.jp
Ingredients:
4 cup: Water,
1 cup: Salt,
9: Duck eggs or chicken eggs,
Directions:
Info: from "Real Thai" by Nancy McDermott posted by
Perry Lowell
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 ducks 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 its 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 youre 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.
Source from luhu.jp
Perry Lowell
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 ducks 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 its 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 youre 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.
Source from luhu.jp