Name: Kai Kem (Salty Eggs)
Ingredients: 4 c Water; 1 c Salt; 9 Duck eggs or chicken eggs

It is a calling to do what only single men and women in Christ can do in this world, namely, to display by the Christ-exalting devotion of your singleness the truths about Christ and His kingdom that shine more clearly through singleness than through marriage. As long as you are single, this is your calling: to so live for Christ as to make it clearer to the world and to the church 1. that the family of God grows not by propagation through sexual intercourse, but by regeneration through faith in Christ; 2. that relationships in Christ are more permanent; and more precious, than relationships in families; 3. that marriage is temporary and finally gives way to the relationship to which it was pointing all along: Christ and the church – the way a picture is no longer needed when you see face-to-face; 4. and that faithfulness to Christ defines the value of life; all other relationships get their final significance form this. No family relationship is ultimate; relationship to Christ is.

John Piper

CATEGORY	CUISINE	TAG	YIELD
Eggs, Meats	Thai	Thai, Eggs	9	Servings

INGREDIENTS

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

INSTRUCTIONS

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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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