Kai Kem (Salty Eggs)

1. Info: from "Real Thai" by Nancy McDermott.
2. This Chinese invention is loved by Thais, who serve salty eggs as a contrast to the incendiary heat of a green curry or a bland dish.
3. Kai kem is traditionally made with duck's eggs, which are cured for several weeks in a simple salt brine.
4. Once cured, they keep for many months at room temperature, and are boiled when it's time to eat them.
5. In a medium saucepan, combine the water and salt and stir well with a large spoon to dissolve some of the salt.
6. Place over medium heat and bring to a boil, stirring frequently.
7. After mixture boils rigorously for about 1 minute, remove from the heat, stir once more, and cool to room temperature.
8. Gently arrange the eggs in a crock or large jar. Pour the cooled brine over the eggs, making sure they are completely submerged.
9. Cover and keep in a cool place for 1 month.
10. 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.
11. Bring to a boil over medium-high heat.
12. When the water reaches a rolling boil, reduce the heat to low and simmer for 10 minutes.
13. Remove from heat and cool to room temperature.
14. Peeli and serve.
15. Note: Salty or Salted Eggs are sold uncooked in Asian markets.
16. Often they are covered with 1/4-inch layer of charcoal colored ash. Rinse off the ash and cook as above.