Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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.

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