Salted duck eggs or better known as Kai Kem in Thailand is now considered a delicious treat in Thailand.
In the past, the farmers in Thailand or even the rest of the Asian community take Kai Kem to complement their rice out of neccessity since they cannot afford much else.
The eggs are immersed in salted water for a certain number of days to get that salty flavor.Thai Food Lovers
However, what used to be a necessity is now considered a delicious treat. Asians love taking congee for breakfast and you will find that this delicacy complement especially well with congee ...but I also like to have kai kem with my sticky rice or even just with salads!
See my Yum Kai Kem for an inspiration of how to enjoy this dish the way the Thais like it ...
Yum in Thai is "to mix" and Kai Kem in the Thai language means salted eggs and when you mix them together with chillies, coriander and lime, you have a lovely mix of taste that just explodes in flavor.
The Chinese love to use it to stir fry with spinach .. odd combination but it is surprisingly good and in such demand in Malaysia.
From The Thai Kitchen:
* 270 ml water
* Plastic bag
* Container with tight lid
* Slotted ladle
* 20 duck eggs
* 2 cups salt
* 8 cups water
* 1 tbs whisky or brandy
* 1 tbs alum
1. Fill a pot with 8 cups of water and add 2 cups of salt
2. Bring the water to boil and let it cool
3. Place the duck eggs in a container big enough to fit all the eggs
4. Pour the cooled salted water into the bottle and add 1 tbs whisky or brandy
5. Fill a plastic bag with 270 ml of water, seal the bag tightly and place this on top of the eggs
6. Leave the eggs submerged for 25 days before taking it out of the container
7. Add the alum to a pot of water and place all the uncooked eggs in it
8. Once the water comes to a boil, continue cooking for another 15 minutes
9. Take the eggs out and let them cool
10 Store eggs in fridge until ready to use