Khai khrop facts for kids
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| Alternative names | Khai khu |
|---|---|
| Place of origin | Thailand |
| Region or state | Songkhla |
| Main ingredients | Duck egg yolks in brine |
Khai khrop (say "kai krop") is a special traditional food from Songkhla in Southern Thailand. It's also sometimes called khai khu. This unique dish is made using duck egg yolks. Two yolks are carefully placed into half of an eggshell. They are then preserved by soaking in salty water called brine. Before eating, khai khrop is usually steamed. You can enjoy it with rice or khao tom, or even use it in other recipes. The process makes the yolks firm and gives them a salty taste.
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The Story of Khai Khrop
In the past, people in the fishing villages of Songkhla Province made fishnets. These nets were made from cotton yarn. To make the nets stronger and help them sink, people used duck egg whites. They would treat the nets with the egg whites. This left them with lots of extra duck egg yolks. To avoid wasting these yolks, they found a clever way to preserve them. This is how khai khrop was created!
How Khai Khrop Is Made
Old Ways of Making Khai Khrop
The traditional way to make khai khrop was quite simple. First, a duck eggshell was cut in half. A little salt was put at the bottom of the shell. Then, two duck egg yolks were placed inside. More salt was added on top of the yolks. After that, the shells were left to dry in the sun for several days.
If there wasn't enough sun, the other half of the eggshell was used as a cover. This protected the yolks from insects and dirt. This "covering" process is actually how khai khrop got its name! In Thai, khai means "egg" and khrop means "cover." Once sun-dried, the khai khrop was steamed. This made it last for several days.
New Ways of Making Khai Khrop
Today, khai khrop is still very popular. It's even sold in stores. Because of this, people needed a faster and cleaner way to make it. First, duck eggs are cleaned with water. Then, the top of the eggshell is carefully peeled off. This makes a hole just big enough for the yolk to come out.
Next, the yolk and egg white are separated by hand. The yolks are put into clear water. Then, two yolks are lifted out and placed into a trimmed eggshell. Salty water (brine) is added. To keep them clean, a larger cover is used to protect many shells at once. They sit for a few hours. Finally, they are steamed until the yolks are cooked but still soft in the middle. Then, the khai khrop is ready to eat!
How to Enjoy Khai Khrop
You can eat khai khrop just as it is, without any extra cooking. It can be a tasty snack on its own. In southern Thailand, people often eat khai khrop as a side dish. They enjoy it with rice and curry, or with a rice porridge called khao tom.
Sometimes, khai khrop is sliced up and used in a spicy salad. It's mixed with chopped vegetables, chili, soy sauce, sugar, and lime juice. Khai khrop is similar to salted duck eggs. However, khai khrop has no egg white. Its yolks are also softer and less salty.
