Khai ped kem - preserved salted duck eggs
 
 
Cooked "khai ped kem" (preserved salted duck eggs) have a distinctive flavour. The egg white is intensely salty and the yolk is rich, oily and creamy. Because of its high salt content, it should only be eaten occasionally.
Author:
Recipe type: Preserve
Cuisine: Chinese
Serves: 12
Ingredients
  • 12 fresh duck eggs (or chicken eggs)
  • 1 cup of sea salt (or rock salt)
  • 2 star anise
  • 2 tsp of Sichuan peppercorns
  • 1 Tbsp of Shaoxing rice wine
  • 4 cups of water
Instructions
  1. First, gently wash and clean the duck eggs and dry them.
  2. Carefully place the washed eggs into a large glass jar.
  3. To make the brine solution - in a saucepan, add 4 cups of water, 1 cup of sea salt, star anise (I actually used 4), and 2 teaspoons of Sichuan peppercorns - bring the mixture to the boil. Once the salt is completely dissolved, turn off the heat and allow the brine solution to cool down. Once the solution is completely cooled, add one generous Tablespoon of Shaoxing wine and stir well.
  4. Gently pour the cool brine solution into the glass jar to completely cover all of the eggs.
  5. Because of the high salt content in the brine, the eggs at the top will float to the surface. To prevent this, place a small zip-lock sandwich bag filled with some water into the jar, on top of the eggs, to help keep the eggs fully submerged.
  6. Place the lid back on the jar and clip-lock/seal.
  7. Store the jar in a cool kitchen cupboard for about 30-40 days.
  8. After 30 days, remove one egg to cook and taste to see if it is salty enough. Cook the egg(s) by boiling them in water for about 20 minutes. If you’re happy with the intensity/flavour of the eggs, drain them and wipe dry. They can be stored in an egg carton in the fridge for a few weeks, ready for your next khao tom/congee.
Notes
You will also need 1 large glass jar (with sealable lid) to preserve the eggs in.
Sichuan is also spelt Szechwan and Szechuan.
Shaoxing is also spelt Shaohsing.
Recipe by Padaek at http://padaek.com/make-khai-ped-kem-preserved-salted-duck-eggs/