Thai Salted Duck Egg Salad
Yam Kai Khem - A guide favorite
- Hard boiled Salted Eggs: 4 or 5 eggs
- Thai Sweet Chili Sauce: 2 tbsp
- Thai Fish Sauce: 1 tbsp
- Lemon juice: 2 tbsp
- Sugar: 1 1/2 tbsp
- MSG: 1/4 tsp
- Sliced Onions: 1/3 cup
- Sliced Celery: 1/3 cup
- Cherry Tomatoes Quartered: 1/2 cup
- Fresh Chilies, chopped (optional to taste)
If not already cooked from store, hard boil the Salted Duck Eggs. Peel off shells and sliced length wise into quarters or sixths. Arrange them on your serving dish.
Mix the flavorings together in a small bowl, then add onions, celery, tomatoes, chilies (if desired) to bowl, mix with flavors and pour over the salted eggs.
Make your own salted eggs:
If your local Asian grocery store doesn't offer salted eggs, it is not difficult to make your own.
- Fresh duck eggs, well washed
- Rock or table salt
- Large mouth jar or deep bowl
Bring water to a boil and start adding salt. Use enough water to completely cover all the eggs in the jar or bowl. Keep adding more salt until no more will dissolve. Then remove from heat and allow to cool to room temperature.
Put eggs in jar, cover with water and put the lid on. Eggs will float so you need to make sure the lid keeps them under water. Let sit at room temperature for at least 2 weeks, a month even better. Pour off salt water, the keep in refrigerator until ready to use. They make a good fried egg for brekkie as well.