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Salted Eggs
Kai Kem
Preparation info
- Difficulty
Easy
Appears in
Published 1981
A Thai way to preserve eggs without refrigeration, Kai Kem are sliced and used for garnish or as part of an hors d’oeuvre tray. The yolks are also a component of Prik King, a highly flavored dry curry. These eggs are preserved raw and, then, hardcooked before use.
Ingredients
| salt | |
Method
In a large saucepan, bring salt and water to a boil. Remove from heat and cool until lukewarm. Place the eggs in a large earthenware crock with a lid, or in a large glass jar. Pour the saltwater over the eggs, covering them completely. Cover the jar or crock and let stand in a cool place for at least 1 month.