INGREDIENTS

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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Nutrition (calculated from recipe ingredients)
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Calories: 0
Calories From Fat: 0
Total Fat: 0g
Cholesterol: 0mg
Sodium: 12578mg
Potassium: 3.6mg
Carbohydrates: 0g
Fiber: 0g
Sugar: 0g
Protein: 0g