How Salted and Preserved Eggs Are Made, and How They Star in Thai Salted Egg Squid

What Are Salted and Preserved Eggs?

Salted eggs are traditionally made by curing duck eggs in brine or packing them in a paste of salt and clay for about 3 to 4 weeks. The salt draws moisture out of the egg and changes the texture of the yolk into a firm, oily, bright orange-red sphere, while the white becomes salty and slightly liquid. Preserved eggs (like century eggs) use alkaline agents, but for Thai salted egg squid, we focus on the salted egg yolk.

You can buy salted eggs whole, or just the yolks, in Asian grocery stores. They are also sold steamed and vacuum-packed, ready to use. For the sauce, only the yolk is used; the white is too salty and watery.

What Is Thai Salted Egg Squid (Pla Muek Pad Kai Kem)?

Pla muek pad kai kem is a Thai stir-fry of squid coated in a glossy, golden sauce made from mashed salted egg yolks. The dish balances the natural sweetness of fresh squid with the rich, salty, umami-packed yolk. It often includes garlic, chili, and sometimes curry leaves or spring onion for aroma.

The sauce clings to each piece of squid, creating a creamy yet slightly grainy texture from the yolk. It is not a wet curry but a dry-ish coating, similar to how salted egg prawns are served in Singapore.

How Is the Salted Egg Sauce Made?

Step-by-Step Process

1. Prepare the squid: Clean 300 g of squid, score the inside in a crosshatch pattern, and cut into bite-sized pieces. Blanch in boiling water for 30 seconds, then drain.
2. Mash the yolks: Take 3 to 4 steamed salted egg yolks and mash them with a fork until crumbly. You can also push them through a sieve for a smoother sauce.
3. Stir-fry aromatics: Heat 2 tablespoons of oil in a wok over medium heat. Add 2 chopped garlic cloves and 1 chopped red chili. Fry until fragrant, about 30 seconds.
4. Add yolks: Lower the heat to low, add the mashed yolks, and stir continuously. The yolks will foam and turn into a thick paste. Keep stirring for 1 to 2 minutes until fragrant and slightly darker.
5. Season: Add 1 teaspoon of sugar and a pinch of white pepper. You may not need extra salt because the yolk is salty.
6. Toss squid: Turn heat to high. Add the blanched squid and toss quickly until every piece is coated. The sauce should cling but not be runny. If too dry, add a splash of water or chicken stock.
7. Finish: Turn off the heat, toss in some curry leaves or chopped spring onion, and serve immediately.

Using a wok is best because its high, sloping sides allow quick tossing and evaporation, which helps the sauce coat evenly. A large frying pan works but may require more stirring.

A Visual and Sensory Guide to Ingredients

Salted Egg Yolk

Color: bright orange to deep red-orange. Texture: firm, crumbly when raw, becomes creamy and gritty when cooked. Aroma: rich, eggy, slightly fishy, and very savory. In the dish, it provides saltiness, richness, and a unique grainy texture.

Squid

Fresh squid should be firm, shiny, and smell of the sea, not fishy. When scored, it curls into attractive tubes with a diamond pattern. Its mild sweetness balances the salty yolk. Avoid overcooking to prevent rubberiness.

Aromatics: Garlic, Chili, Curry Leaves

Garlic adds pungency; chili brings heat; curry leaves (optional) contribute a citrusy, nutty fragrance that cuts through the richness. Spring onion adds freshness.

Oil

Use a neutral oil like vegetable or peanut oil. The oil helps the yolk bloom and become saucy.

Comparison: Salted Egg Yolk vs. Other Egg Yolks

Tips for Home Cooks and Substitutes

If you cannot find salted egg yolks, you can make them at home by curing duck egg yolks in salt for 3 to 4 weeks, but this requires planning. A quicker substitute: mix 3 fresh egg yolks with 1 teaspoon of salt and a pinch of sugar, then proceed. The flavor will be less intense and the texture smoother, lacking the characteristic graininess. It will still taste good but not authentic.

For squid, frozen squid rings or tubes work well. Thaw completely and pat dry before blanching. Avoid pre-cooked squid as it will become rubbery.

Serve with steamed jasmine rice. The dish is best eaten immediately after cooking, as the sauce can become oily when reheated.