Appon's Thai Food Recipes

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Salty Duck Eggs ( Kai Kem )

salty-ducks-eggs.jpg

Duck eggs are slightly larger than chicken eggs and are often used to make salty eggs, because they have a bigger yolk. They are also used in Thai cooking to make 'Kanom' (snacks and sweets) because they have less of a sulfurous smell than chicken eggs.

To make salty ducks eggs, use the same technique I used for salting chicken eggs. You can see the yellowness of the eggs at the front - that is the yolk showing through.

Comments (1)

Hang Nguyen:

The salted eggs in some Chinese Mooncake are very nutty but not salty at all. I'd like to know how can they do that? Thank you.

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This page contains a single entry from the blog posted on November 19, 2005 3:26 PM.

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