Salted Egg Yolks (Khai Krob)

Story

The Golden Duo: The Art of Chaiya "Double" Salted Egg Yolks (Khai Krob)
If you think you’ve tasted salted eggs before, wait until you discover the "Khai Krob" from Chaiya, Surat Thani. This isn't just a snack; it’s a brilliant piece of southern Thai culinary engineering that transforms simple ingredients into a "Umami Bomb."

The Story of Sustainability & Resourcefulness
The origin of Khai Krob is a beautiful story of Thai wisdom. In the old days, fishermen in the Gulf of Thailand used egg whites to strengthen and coat their fishing nets. But what to do with the leftover yolks?
The artisans of Chaiya—a district legendary for its high-quality duck eggs—refused to let anything go to waste. They developed a unique preservation method: stuffing two vibrant yolks into a single eggshell, lightly curing them with sea salt, and steaming them to perfection.

Why "Chaiya" Eggs are Different?
What makes a Chaiya egg world-class? It’s all about the lifestyle of the ducks:
Free-Range & Coastal: The ducks in Chaiya roam freely in mineral-rich fields near the sea, feeding on natural mollusks and crustaceans.
The Result: This natural diet creates yolks with a deep, sunset-orange hue and a rich, creamy texture that you won't find in industrial farms.

Where to Find the Best Salted Egg Yolks

(Khai Krob)

If you're in Chaiya, look for souvenir shops along the Asian Highway or in the market in front of Chaiya train station, where locals sell freshly made duck eggs daily.

Caution: Authentic duck eggs do not contain preservatives. They should be consumed within 2-3 days or refrigerated immediately after purchase.

Did you know? Chaiya duck eggs are registered as a GI (Geographical Indication) product.

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