How to Make Salted Egg (Kai Kem)

Nguyên liệu

• 2 duck eggs
• 2 cups water
• 5 tablespoons salt
• 2 duck eggs
• 3 tablespoons salt
• 1 cup white vinegar
• 2 duck eggs
• 2 teaspoons salt
• 2 teaspoons white vinegar

Cách làm

1. 1

   Combine water and salt in a medium-sized pot. Heat while stirring until the mixture reaches a boil and the salt is fully dissolved. Allow the brine solution to cool to room temperature before proceeding.

2. 2

   Gently place the eggs in an airtight container, pour the cooled brine over them, and seal the container. Store the container in a cool, dark place for 30 days. Then, you can boil or fry the eggs. If you plan to fry the eggs, a curing time of 14 days would be enough.

3. 3

   Soak the eggs in vinegar for 15 minutes, turning them halfway.

4. 4

   Remove the thin film from the eggshell under running water.

5. 5

   Place the eggs into an airtight container, bury them under a layer of salt, then secure the container with a lid. Keep the container in a dark location. The eggs will be ready to use after 7 days.

6. 6

   Mix salt and vinegar in a bowl.

7. 7

   Separate the yolks from the whites, and carefully place the yolks into the mixture.

8. 8

   Cover the bowl with cling film, and let it rest for 24 hours in a spot away from sunlight.