Salty Duck Eggs ( Kai Kem )


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.

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