2024年3月10日 · Learn how to make salted egg (kai kem) with 3 methods: brine solution, vinegar soak, and curing egg yolks separately for salted cured egg yolks.

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.

2012年8月23日 · They are ไข่เค็ม /kài kem/ or salty eggs from Surat Thani’s Chaiya district where they are famed for their distinctly red yolks and having the right balance of saltiness. ไข่เค็ม /kài kem/ are traditionally made with duck eggs because they are slightly larger than chicken eggs, and they have a bigger yolk.

2023年11月14日 · Kai kem, or salted eggs, were originally developed as a way to extend the relatively short shelf life of eggs, but their unique rich, briny flavor is enjoyed in Thailand by many a...

Das orangegelbe Eigelb schmeckt aromatisch und weniger salzig als das Eigelb. Man verwendet Enteneier anstelle Hühnereier, weil diese schmackhafter sind. Die berühmtesten und besten gesalzenen Enteneier Khai Kem, bekommt man in Thailand …

2025年2月13日 · Tam Khao Pod Kai Kem (Thai Corn Salad With Salted Duck Egg) A bright, savory, sour, and sweet salad with coconut-infused corn, crunchy long beans, and crumbled salted duck egg.

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.

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.

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.

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.