David Thompson

Kai kem neung - Steamed salty duck eggs

Serves 6 - 8 as an accompaniment


50g salt
500ml water
1 teaspoon durian husk ash
4 duck eggs


Bring salt and water to the boil.

Allow to cool.

Immerse the eggs for 3 weeks, but not more than a month - as this would impregnate the eggs with too much salt.

Remove eggs from brine and store in the refrigerator until required. Steam the eggs for 20 minutes.

Cut the unshelled eggs in half with a sharp knife and scoop out the halves with a spoon.

For an even more elegant accompaniment: separate the raw eggs.

Divide and roll the yolks into 4 small balls.

Steam yolks for 10 minute until cooked.

Meanwhile whisk the whites and combine with one chicken egg-white.

Mix well.

Dip the cooled yolks into the egg batter and deep fry in plenty of hot oil until crisp.

Drain on absorbent paper.

NotesDurian husk ash is an unlikely ingredient - it is used to give the preserved yolk its yellow/orange colour.

Kai kem neung - Steamed salty duck eggs