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A succulent dish that brings some variety to the dinner table and a savory flavor everyone will enjoy.

This succulent dish is easy to make and tastes wonderful with rice, toast or buttered noodles.

This Chinese invention is loved by Thais, who serve salty eggs as a contrast to the incendiary heat of a green curry or a bland dish. Kai kem is traditionally made with duck's eggs, which are cured for several weeks in a simple salt brine. Once cured, they keep for many months at room temperature, and are boiled when it's time to eat them.