Local name
Khai-khem |
Ingredients
Method 1
Chicken, duck or quail eggs.
Salt, water.
Method 2
Duck or chicken eggs.
Salt, clay, rice husk or charcoal ash. |
Fish normally used:
|
| Fermentation: |
Method 1
Three weeks for duck eggs and less for chicken and quail eggs.
Method 2
Fifteen to twenty days for duck and chicken eggs. |
| Storage life: |
1 month. |
| Production: |
|
| Properties: |
The egg white is more or less the same as the fresh egg but the egg yolk is solid. The taste is salty and the aroma is characteristic. |
Microorganisms
No data.
|
| Method |
 |
Method 1
Wash fresh eggs and place in a clean glass jar. Dissolve 1 cup of salt in 4 cups of water and boil. Strain the solution through cheese cloth and leave to cool. Cover with brine and weigh down. Close the jar and leave undershade for 3 weeks for duck eggs and less for hen and quail eggs as they are smaller.
Method 2
1. Only duck or chicken eggs are used in this method. Wash the eggs and leave to dry
2. Mix 2 cups of fine salt with 6 cups of semi-solid clay (for 20 eggs) thoroughly and leave for 2 nights to let the salt dissolve. Mix well to obtain a texture suitable for coating the eggs.
3. Coat the eggs with a layer of clay about 1/4" thick.
4. Toss the eggs in rice husk or charcoal ash to prevent them sticking to each other.
5. Place the eggs in a wooden box or earthenware jar and leave undershade for 15-20 days. Care must be taken not to let the clay dry during storage so sprinkle with occasionally. |
| Consumption |
| Boil or fry and eat with rice. |
|
