Khai Khem (Salted Eggs)

Salted duck egg is a Chinese preserved food product made by soaking duck eggs in brine, or packing each egg in damp salted charcoal. In Asian supermarkets, these eggs are sometimes sold covered in a thick layer of salted charcoal paste. The eggs may also be sold with the salted paste removed, wrapped in plastic, and vacuum packed. From the salt curing process, the salted duck eggs have a briny aroma, a very liquid egg white and a yolk that is bright orange-red in colour, round, and firm in texture.

Salted duck eggs are normally boiled or steamed before being peeled and eaten as a condiment to congee or cooked with other foods as a flavouring. The egg white has a sharp, salty taste. The orange red yolk is rich, fatty, and less salty.

  • 12 Raw Large Duck Eggs
  • 500 gms Salt
  • 4 Litres Water
  • Large Boiling Pan
  • Big Glass Jar

  1. The eggs are salted in a saturated brine solution. This means the maximum amount of salt you can dissolve in the water!
  2. Boil water in a large pan.
  3. Add the salt to the water and dissolve it. 
  4. Add more salt until the salt can no longer dissolve.
  5. Leave to cool, as the water cools, salt crystals should form. If they do not, heat it up and add more salt.
  6. Put the cold brine and eggs into a jar, the eggs must be submerged in the brine.
  7. After 15-20 day take it out of the jar. 
  8. Bring to oiled for 30 minutes and can keep it for a long time.