4 c Water
1 c Salt
9 Duck eggs or chicken eggs
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 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.