Yum Kai Kem (salty Egg Salad)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Thai | Eggs, Thai | 6 | Servings |
INGREDIENTS
| 3 | Salty Eggs, recipe follows | |
| cooked and cooled to room | ||
| temperature | ||
| 6 | Fresh kii noo chilies or 2 | |
| serrano chilies thinly | ||
| sliced crosswise | ||
| 2 | T | Coarsely chopped shallot |
| 2 | T | Freshly squeezed lime juice |
INSTRUCTIONS
Info: from "Real Thai" by Nancy McDermott posted by Perry Lowell Yum kai kem is a simple, country-style accompaniment to rice, and is often served with green curries as a sharp, salty complement to their rich, fiery heat. Peel the eggs, halve them lengthwise, and arrange them on serving dish. Sprinkle the chili slices and shallots over the eggs. Drizzle with lime juice and serve.
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Nutrition (calculated from recipe ingredients)
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Calories: 4
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: <1mg
Potassium: 17.1mg
Carbohydrates: <1g
Fiber: <1g
Sugar: <1g
Protein: <1g