Thai dish appetizer - Salted egg recipe

Pud plaa muk khai khem

This Thai dish appetizer, is best eaten with hot rice, for lunch or dinner. It can also be served with cucumber slices. Remember, salted eggs are basically a type of pickled food! The duck eggs are marinated in brine, then wrapped in clay and charcoal powder for preservation. As a result, when cooked, the egg white is extremely salty but the taste of egg yolks is a favourite of many.

Before cooking, the clay and charcoal powder must be washed clean under the tap water.

Ingredients:

salted eggs yolk
150g calamari
3 cloves of garlic (sliced)
2 tbs fish sauce
1 tsp sugar
1 tsp ground black pepper
2 stalks of coriander leaves
2 tbs vegetable oil

Cooking method:

Clean the calamari and cut into thick strips.
Heat vegetable oil and pour in the yolks, scramble.
Add in the calamari,stir briefly and take them out of the pan.
For the sauce, saute the garlic, fish sauce, onion, sugar and black pepper. Pour onto egg yolks and calamari. Garnish with coriander leaves.

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