Thai Food Recipe: ไข่แดงเค็ม Kai Dang Kem (Salted red yolk)

Posted on December 9, 2007 
Filed Under duck, egg

ไข่แดงเค็ม Kai Dang Kem (Salted red yolk)

ไข่แดงเค็ม
Kai Dang Kem
(Salted red yolk)

 

Prepare:

20 Eggs from duck
1 cup salt
2 cups clean water
1 big jar
1 big bowl

 

Cooking Instructions:

 

1. Dissolve salt into the clean water and boil it.

2. When salt water is boiling, remove from the stove and leave it cool off.

3. Pour cool salt water into a big jar.

4. Clean the eggs from duck very well. Crack them in a big bowl. Then only take red yolk. Be careful, don’t break the red part.

5. Put red yolk into a jar of cool salt water. Seal it well.

6. Leave the yolk in there for 4-5 days. If you want it to get very salty leave them in a jar for 7 days.

 7. After that remove from the jar and leave them in the sun. This way, we can keep for our next next meal :)

 

Ah!! I have left so much white clear part!! Never mine, let’s use that on my face.. smell bad but it help my face look nicer! haha

Comments

One Response to “Thai Food Recipe: ไข่แดงเค็ม Kai Dang Kem (Salted red yolk)”

  1. Thai Food Recipe: ยำไข่เค็ม Yum Kai Kem (Salted Eggs with Spicy and Sour Salad) on March 20th, 2008 5:32 am

    [...] the big plate, then salted eggs come after. You may choose Salted Red Yolk from my previous recipe: Salted Red Egg Yolks [...]

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