Page 43 - FoodFocusThailand No.164 November 2019

SPECIAL INTERVIEW

preservation process by being kept in salted more convenient.
water with a proper level of salinity for a In 2019, Kasemchai Food’s overall sales are projected to reach THB 4 billion, with
specific duration. The final boiling process chicken-egg and duck-egg products making up 70% and 30% of the total figure respectively.
will yield quality salted eggs. The domestic sales are expected to make up 85% while the exports, mainly to Hong Kong,
• Chinese herb boiled egg. Fresh chicken Singapore, and the Middle East, are expected to occupy the remaining 15%.
eggs undergo a boiling process and then are
stewed with spices following an original “I believe that next year the government’s policies from the Department of Livestock
recipe. The stewed eggs will exude inviting Development, the Ministry of Agriculture and Cooperatives; the Department of Internal
aroma with well-blended flavors as well as Trade, Ministry of Commerce; the collaborative efforts between the Department of Livestock
moderately hued color. Development and the Department of Health, the Ministry of Public Health, in promoting
• Egg tart with crunchy crust and buttery the consumption of at least 300 eggs per person per year; and the collaboration from
aroma. Made from fresh chicken eggs with private entrepreneurs in supplying quality egg products as well as the supported sustainable
a special recipe, the soft and smooth- growth of local communities will definitely play a major role in expanding the layer industry.”,
textured tarts offer a harmonious and concluded Mr.Sathaporn.
aromatic blend of creamy consistency and
sweet flavor.
• Century egg. Made from fresh duck
eggs preserved in tea leaves for a specific
time period. The white doesn’t smell fishy
nor is it mushy while the yolk is large and
moderately creamy. They can either be used
as a cooking ingredient or be consumed right
away.
• Egg sausage. Made from fresh eggs
perfectly mixed and sieved to acquire a
smooth texture. The mixture is then stuffed
into collagen casings before undergoing a
steaming process in a specific temperature.
The egg sausages boast smooth, soft, and
bouncy texture and can be used to prepare
many dishes.
• Raw salted egg. Made from fresh farm-
collected duck eggs covered in a mixture of
rice husk ashes and salt. The salt gradually
seeps in through the eggshell until the
desired level of saltiness is reached. Raw
salted eggs can be used to prepare many
types of meals.
• Egg tofu. Its smooth, soft, and bouncy
texture is the result of a careful selection of
fresh quality eggs, which are then mixed,
sieved, and steamed to make tasty and soft
tofu devoid of any fishy odor.
• Salted egg yolk. The suitable egg yolks
are retrieved from fully preserved raw salted
eggs only. The yolks are creamy and large
while the color is bright and has inviting
appearance. Salted egg yolks make
consumers’ cooking experience easier and

NOV 2019 FOOD FOCUS THAILAND 43

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