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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.
| Brine, boiled, strained and cooled (brine method)1 cup salt to 4 cups water | [jircas] |
| Salted clay coat, rested 2 nights (clay method)2 cups fine salt and 6 cups semi-solid clay for 20 eggs | [jircas] |
| Rice husk or charcoal ash, to keep coated eggs apart | [jircas] |
| Fresh duck eggs, washed | [jircas][wongnen2023] |
Total time across the recorded steps: 30 days – 41 days
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
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 30 days – 41 days. The longest step, cover with brine and weigh down, takes 15–21 days (Japan International Research Center for Agric…) and runs at 27–29 °C (Wongnen C 2023). Salt is 26 % (Wongnen C 2023).
| Main step | 15–21 daysReported[jircas][wongnen2023] | Cover with brine and weigh down |
|---|---|---|
| Temperature | 27–29 °CReported[wongnen2023] | Cover with brine and weigh down |
| Salt | 26 %Reported[wongnen2023] | Cover with brine and weigh down |
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.
Raw eggs are perishable and prone to contamination by Salmonella (Wongnen et al.). JIRCAS lists the salted eggs as boiled or fried before eating and gives a storage life of 1 month. No source here shows that the salt cure kills Salmonella, so do not eat them uncooked. The FDA says to cook eggs until both the yolk and the white are firm.
Hazards the sources name: Salmonella spp. (raw eggs are perishable and prone to contamination by it).
Every number is labelled with how it is known. How this atlas is made
Zheng et al. (2023) call salted and preserved eggs the main pickled egg products and describe the traditional salted-egg method as wrapping eggs in a soil or ash and salt mixture, or soaking them in a salt solution for 20 to 35 days.
