Khai Khem (Salted Egg)
4 cups water
1 cup salt
Combine the water and the salt and heat it with medium temperature; stir well until completely dissolved; take container off the stove and leave it in room temperature.
Arrange the eggs in a jar that has locking lid, pour the salt water in, close the lid and leave it for at least one month before eat.
When we need it, boil the eggs and leave it in cold water until ready to serve.
Peel the eggs and cut the eggs in wedges. Well preserved eggs should have orange colored yoke with completely white part.INFO: