Khai Krop

Khai Krop, Southern food menu, Southern food recipe It comes from the use of egg whites from duck eggs to dye the nets and nets of local fishermen around Songkhla Lake. Approximately before the year 1957, local fishermen around Songkhla Lake used nets, fishing nets, or nets that they sewed themselves from raw thread. The remaining egg yolks are then steamed to save for eating, thus becoming covered eggs.

 

Khai Krop was originally a food preservation wisdom of the villagers who lived in the area adjacent to the lake. It best reflects the culture, well-being, and way of life of the people in that locality. Khai Krob is not only a delicious food of Songkhla people. But it also represents a reflection of the way of life of Songkhla people.

 

- 30 duck eggs

- 220 grams of salt

- 2 liters of water

 

1. Clean the eggs thoroughly. Then prepare a container and crack an egg into it, leaving the eggshell on.

 

2. Soak the remaining egg shells in salt water. Leave it for a while and wash it thoroughly with salt water. Then cut it beautifully.

 

3. Prepare a container for salt water. Separate the egg yolks and place them into the salt water.

 

4. Prepare a container for steaming. Prepare the egg shells by placing the soaked egg yolk in one egg shell. Use 2 egg yolks and arrange them in the steaming container. Be careful not to break the egg. (When eggs are soaked in salt water, the yolk will already be slightly harder.) Then set aside for 1 hour.

 

5. Steam eggs takes about 7 minutes.