Salty Eggs ( Khai Kham )

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Salting eggs in brine is a way of preserving eggs, Thailand is very hot and eggs could only be kept for a short time unless salted. As with many cultures, the Thai's acquired a taste for the salted product, and created recipes around it. It's common in Thailand to east rice soup with salty egg, the egg adds the salty taste to the dish! The salt concentrates in the yolk of the egg, the longer they are kept in the brine, the saltier they get, 14-20 days is best, if you leave the eggs too long in the brine, they will be too salty to eat. If you're unsure how salty they are, remove one, boil it and taste it.

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Ingredients
12 Raw Large Eggs
500gms Salt
4 Litres Water
Large Boiling Pan
Big Glass Jar

Preparation
1. The eggs are salted in a saturated brine solution. This means the maximum amount of salt you can dissolve in the water!
2. Boil water in a large pan.
3. Add the salt to the water and dissolve it. Add more salt until the salt can no longer dissolve.
4. Leave to cool, as the water cools, salt crystals should form. If they do not, heat it up and add more salt.
5. Put the cold brine and eggs into a jar, the eggs must be submerged in the brine.
6. After 14-20 day take it out of the jar. They can be kept for a long time in that salted condition.
7. They can be used boiled or fried or to add salt to a dish.

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