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.
YIELD
9 servingsPREP
20 minCOOK
15 minREADY
35 minIngredients
Directions
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.
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