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Recipe from: Real Thai by Nancy McDermott
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.
4 cups water
1 cup salt
9 duck or chicken eggs
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.
Salty or Salted eggs are sold uncooked in Asian markets. Often they are covered with ¼-inch layer of charcoal colored ash. Rinse off the ash and cook as above.