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Eggs from Thailand
Duck eggs are kept under strong salt brine, or coated in salted clay and rolled in rice husk or ash, for two to three weeks in the shade. Salt moves through the shell, the yolk sets firm and the white stays much like a fresh egg. It is a salt cure with no microbial fermentation. Made in 4 steps over 2 months – 2.3 months. The longest step, boil or fry and eat, takes 30 days (Japan International Research Center for Agric…). Salt is 26 % (Wongnen C 2023).
| Main step | 30 daysReported[jircas] | Boil or fry and eat |
|---|---|---|
| Temperature | 27–29 °CReported[wongnen2023] | Cover with brine and weigh down |
| Salt | 26 %Reported[wongnen2023] | Cover with brine and weigh down |
| 1 cup salt to 4 cups water | Brine, boiled, strained and cooled (brine method)[jircas] |
| 2 cups fine salt and 6 cups semi-solid clay for 20 eggs | Salted clay coat, rested 2 nights (clay method)[jircas] |
| Rice husk or charcoal ash, to keep coated eggs apart[jircas] | |
| Fresh duck eggs, washed[jircas][wongnen2023] | |
| Starter | none |
Total time across the recorded steps: 2 months – 2.3 months
What changes: Starting material: fresh duck eggs, washed and checked for cracks
Output: clean, uncracked eggs.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Khai-khem is cured only by salt, which sets the yolk. Century egg uses alkali, which turns the white to jelly; zaodan uses rice-wine lees.
Salt holds back microbes as it moves into the egg. Salted eggs are cooked before eating.
Every number is labelled with how it is known. How this atlas is made
Salted eggs are made across Thailand, China and the Philippines; in China they are, with century eggs, the main pickled egg products.
