Kai Yiew Ma – Preserved Egg
Nah! You are fooled by the title of my post! Yes the name of this egg is literally translated as Preserved Eggs with Horse’s Pee! But it actually has nothing to do with the horse Pee.
As I looked up on the internet, Kai Yiew Ma is originally and accidentally found by Chinese people. It was discovered in the horse’s stall after it has been covered with hay over and over (of course the horses pee on it!). Someone, as they said, picked it up, tasted it and happened to “LIKE” it. Then, people created the instructions and process of how to make Kai Yiew Ma based on the way it was when found.
No one really knows if this story was true. 🙂
Honestly, I don’t know how to make it but I found the instruction in Thai language which I could translate it. However, it has many chemical ingredients. Make sure you don’t eat too much Kai Yiew Ma because those chemical will definitely collected in your body and course health problem. It used to be my favorite, but not anymore after I know this.
I used to think the way to make Kai Yiew Ma (preserved eggs) is as simple as making Salted EggsÂ and has no chemicals. Especially the name that literary means Eggs with Horse’s Pee and pink color make me think this food is friendly to nature and friendly to human body!
If you insist that you have to make and eat them, here’s the recipe. 🙂
Credit to Department of Science Service, Thailand
32 duck eggs
Ingredients that were used to preserved the eggs:
5 liters of water
80 grams black tea leaves
500 grams salt (Sodium chloride (NaCl))
300 grams Sodium carbonateÂ (Na2CO3)
750 grams Calcium oxide (CaO)
2.5 grams Zinc oxide (ZnO)
Ingredients that were used to coat the eggs:
=== Please use instantly after you make it====
1 portion of Tapioca flour + water
5 portions of white Kaolin clay (same type that is used for beauty boost because it passed the test for bacteria infection process.)
Container must be tolerant to Base (chemistry)
1 big pot used for boiling the ingredients
8-10 liters Plastic container with lid
big flat sponge (use it to cover the eggs and push them under the mixed and boiled liquid)
Instruction on How to make Kai Yiew Ma/ Kai Yeow Ma:
1. Mix water, black tea leaves, salt (Sodium chloride (NaCl), Sodium carbonateÂ (Na2CO3) and Calcium oxide (CaO)
in a big pot that is tolerant to Base (chemistry).
2. Boil the liquid until it is boiling.
3. Let it cool off and then use a piece of thin white clothes to separate the liquid and its residue. Then, add Zinc oxide (ZnO).
4. Gently stir until the Zinc oxide is dissolved.
* Be aware that this mix has strong effect from Base. It could give reaction to your skin, so make sure you wear gloves, mask and glasses. *
5. Arrange the eggs in a plastic container. The eggs must be clean and not having any cracks in it.
6. Pour the mixed liquid from step 4 into the container. Use a flat sponge to cover the top or use anything to make sure the eggs stay under the liquid. Cover the container with the lid and keep it for 30 days. (Some say 45 days is ok)
7. After 30 days, remove the eggs and leave them to get dry.
Now, prepare the coating:
The eggs need to be coated in order to keep it moisture and not letting it evaporate.
1. Mix tapioca with water and stir quickly until the flour dissolved.
2. Pour the mix in boiling water and keep stirring until you get the clear and sticky liquid.
3. Now, add light Kaolin clay. Mix this extremely well. 🙂
4. Coat the eggs with this mix.
Now you can keep the eggs for 2 weeks. If you put the eggs in a closed plastic bad, you can also keep it for about a month.
Click to see Thai version TV show of how to make Kai Yiew Ma. Fast forward to 1:30.