📝 About This Recipe
A cornerstone of Southeast Asian preservation, Kai Kem transforms humble duck eggs into treasures of rich, oily, and intensely savory orange yolks. This traditional brine-curing method uses high-salinity water and a touch of Thai spirits to achieve a creamy texture that is both salty and deeply satisfying. Whether enjoyed as a simple accompaniment to rice congee or used as a decadent ingredient in modern desserts, these eggs are a masterclass in the art of the cure.
🥗 Ingredients
The Eggs
- 12 pieces Fresh Duck Eggs (must be clean, room temperature, and free of any cracks)
The Brine Solution
- 4 cups Water (filtered water preferred)
- 1 cup Sea Salt (non-iodized coarse grain is best for curing)
- 2 pieces Star Anise (optional, for a subtle aromatic depth)
- 1/2 teaspoon Sichuan Peppercorns (optional, provides a very faint citrus note)
The Secret Catalyst
- 2 tablespoons Shaoxing Wine or Thai Rice Spirit (helps the yolk become oily and bright orange)
- 1/2 cup White Vinegar (for cleaning and prepping the shells)
👨🍳 Instructions
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1
Thoroughly inspect each duck egg for hairline cracks; even the smallest crack will cause the egg to spoil during the long curing process. Gently wash the eggs in room temperature water.
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2
Place the eggs in a large bowl and cover with the white vinegar for 5 minutes. This slightly thins the shell, allowing the salt to penetrate more effectively for a consistent cure.
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3
In a medium saucepan, combine the 4 cups of water and 1 cup of sea salt. Bring to a rolling boil over medium-high heat, stirring constantly until the salt is completely dissolved.
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4
Add the star anise and Sichuan peppercorns to the boiling brine. Let it simmer for 3-5 minutes to infuse the aromatics, then remove from heat.
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5
Crucial Step: Allow the brine to cool completely to room temperature. Pouring hot brine over raw eggs will partially cook them and ruin the texture.
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6
Once the brine is cold, stir in the Shaoxing wine or rice spirit. This alcohol is the secret to achieving that coveted 'oily' yolk texture.
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7
Gently pat the vinegar-soaked eggs dry with a paper towel and place them into a clean, sterilized glass jar (approximately 1.5 to 2-liter capacity).
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8
Pour the cooled brine over the eggs until they are completely submerged. The eggs will naturally want to float.
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9
To keep the eggs submerged, fill a small plastic sandwich bag with a bit of extra brine or water, seal it tightly, and place it on top of the eggs to weigh them down.
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10
Seal the jar tightly and store it in a cool, dark place (like a pantry) for 21 to 28 days. Do not refrigerate during the curing process.
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11
At the 21-day mark, test one egg. Boil it for 10-12 minutes, cool, and taste. If the yolk is firm and salty enough for your preference, they are ready.
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12
Once cured, remove all eggs from the brine. You can store them raw in the refrigerator for up to a month, or boil them all at once to keep as ready-to-eat snacks.
💡 Chef's Tips
Always use duck eggs rather than chicken eggs if possible; the higher fat content in duck yolks results in a much creamier, oilier finished product. If you notice any black spots or a foul smell when opening the jar, discard the batch immediately—this indicates a crack was present in an egg. Label your jar with the 'Start Date' and 'Ready Date' so you don't have to rely on memory. For a 'lava' style yolk used in pastries, cure for exactly 21 days; for a firmer, saltier yolk to eat with porridge, go the full 28 days.
🍽️ Serving Suggestions
Serve hard-boiled and halved alongside hot Jasmine rice congee (Joke) or plain rice porridge. Dice the boiled whites and yolks to toss into a 'Yum Kai Kem' spicy Thai salad with lime, chilies, and shallots. Use the raw cured yolks as a filling for homemade mooncakes or Chinese bao buns. Crush the cooked yolks into a paste and sauté with butter and curry leaves to create a 'Salted Egg Yolk Sauce' for fried shrimp or calamari.