Salted eggs made of duck eggs brined in a salt solution. Salty and savory, they’re a delicious addition to salads and baked delicacies!
I know I promised you delicious recipes from my recent trip to the Philippines, but truth be told, I have squat. I had my camera with me but forgot to pack my tripod and the “vinyl” wood I use as a background.
Although I couldn’t shoot any new recipes, I did learn something exciting during my vacation. HOW TO MAKE SALTED EGGS!
Salted eggs- the traditional method
Commercial salted eggs or itlog na maalat are made by “brining” fresh duck eggs in mud made of equal parts clay and salt moistened with water. The eggs are individually dipped in the mud bath to fully coat and are then allowed to cure for 15 to 18 days, depending on the eggs’ size.
The special clay used, which is locally called putik sa punso, are actually ant or termite mounds.
The traditional way may sound like an interesting project, and albeit the resulting eggs are said to be better in taste and texture, I don’t think I’d be messing around with anthills anytime soon.
So, friends, we’ll be making itlog na maalat the easiest way. In fact, the procedure is so easy the hardest part is waiting for the eggs to cure.
Helpful Tips
Check the eggs to make sure the shells are intact and have no cracks.
Allow the brine to fully cool before adding the eggs lest they’ll cook in the residual heat.
Do not overpack the container to prevent breakage and make sure eggs are completely submerged in the solution.
Weigh the eggs down by placing a small plate or a plastic bag filled with water on top to keep them from floating.
Store in a cool, dry place.
How long to cure
I usually cure my salted eggs for about 18 to 21 days, but you can boil and test an egg at around 2 weeks to check for saltiness. Cure for a few more days if it’s not salty enough.
Alternatively, crack the egg to check the yolk. It should be firm and bright yellow in color. If the eggs are not ready, brine for an additional week.
How long to cure
I usually cure my salted eggs for about 18 to 21 days, but you can boil and test an egg at around 2 weeks to check for saltiness. Cure for a few more days if it’s not salty enough.
Alternatively, crack the egg to check the yolk. It should be firm and bright yellow in color. If the eggs are not ready, brine for an additional week.
Plain or colored
The preserved eggs are also called itlog na pula in the Philippines as they’re commonly dyed red or deep fuchsia to help distinguish them from regular chicken or duck eggs.
If you prefer to dye the eggs for aesthetic purposes, submerge in a mixture of 1 teaspoon red granna crystals dissolved in 4 cups of water for 1 minute after they’re hardboiled. Another method is adding a few drops of red food color and a couple of tablespoons of vinegar to the boiling water used to cook the eggs.
Serving suggestions
Salted eggs are popular in the Philippines and are used in various recipes such as in salads, steamed buns and rice cakes, as well as in congees and other savory dishes.
Tomato, Grilled Eggplant and Salted Egg Salad
Bibingka
Salted Egg Shrimp
Siopao Bola-bola
Salted Eggs
Homemade Salted Eggs made of duck eggs brined in salted water. Delicious in salads or baked goods!
Prep Time: 5 mins
Cook Time: 25 mins
Total Time: 30 mins
Ingredients
12 duck or chicken eggs
5 cups water
1 1/2 cups coarse salt
Instructions
In a pot over medium heat, combine water and salt. Bring to a boil, stirring until salt is completely dissolved.
Remove from heat and allow to fully cool.
Place eggs in a large container. Add the brining solution, making sure the eggs are fully submerged.
Weigh down with a small plate or a plastic bag filled with water. Cover and keep in a cool, dry place for about 18 to 21 days.
Drain eggs from the solution.
In a pot, place eggs and enough water to cover. Over medium heat, bring to a boil, uncovered, for about 20 to 25 minutes or until hard-boiled.
Drain eggs and allow to cool. Store in the refrigerator.
Notes
Weigh the eggs down by placing a small plate or a plastic bag filled with water on top to keep them from floating.
To dye the eggs, add a few drops of red food color and a couple of tablespoons of vinegar to the boiling water used to cook the eggs.
