Kai Kem (Salty Eggs)

4 cups water 1 cup salt 9 duck eggs or chicken eggs

contrast to the incendiary heat of a green curry or a bland dish. Kai kem is traditionally made with duck's eggs, which are cured for several weeks in a simple salt brine. Once cured, they keep for many months at room temperature, and are boiled when it's time to eat them.

In a medium saucepan, combine the water and salt and stir well with0 a largespoon to dissolve some of the salt. Place over medium heat and bring to a boil, stirring frequently. After mixture boils rigorously for about 1 minute,remove from the heat, stir once more, and cool to room temperature.

Gently arrange the eggs in a crock or large jar. Pour the cooled brine overthe eggs, making sure they are completely submerged. Cover and keep in a coolplace for 1 month.

When you're ready to use the eggs, place the number of eggs you want in a small pan and add cold water to cover. Bring to a boil over medium-high heat. When the water reaches a rolling boil, reduce the heat to low and simmer for 10 minutes. Remove from heat and cool to room temperature. Peel and serve.

Makes 9 eggs.

Note: Salty or Salted Eggs are sold uncooked in Asian markets. Often they are covered with ¼-inch layer of charcoal colored ash. Rinse off the ash and cook as above.

Your Kai Kem (Salty Eggs) is ready. Happy cooking!