In Philippines, salted egg is a preserved food product made by soaking duck or chicken eggs in brine, or packing each egg in damp, salted charcoal. From the salt curing process, the salted duck eggs have a briny aroma, a very liquid egg white and a firm-textured, round yolk that is bright orange-red in colour.
Salted eggs are normally boiled before being peeled and eaten. They can be used as a condiment, as a garnish to other dishes, and for fillings. They are best enjoyed during breakfast along with fresh slices of onions, tomatoes, and steamed white rice. The egg white has a sharp, salty taste while the orange red yolk is rich, fatty, and less salty which Filipinos enjoy very much.
Itlog na Maalat (Salted Eggs) Recipe
- 6-duck eggs (chicken eggs optional)
- 1-cup sea salt
- 4-cups water
- Wash duck eggs with lukewarm water to remove any dirt.
- Pour 4-cups of water and 1-cup of sea salt into a small sauce pan. Heat salt and water mixture until the sea salt dissolves completely. It is now called a brine.
- Set the brine aside until it has cooled down.
- Place eggs in container then pour the brine until it completely covers the eggs and seal air-tight.
- Keep container in a dark place like the corner of your cupboard and let it sit between 21 to 30 days.
- After the “incubation” period, remove the eggs from the brine and give them a quick wash under cold water.
- Then boil the eggs just like regular hard boiled eggs.
- Once the eggs are hard boiled, let them cool for a while before placing inside the refrigerator. Traditionally, Philippine commercial salted eggs are dyed red to distinguish the salted eggs from the regular eggs.
- Consume the salted eggs within 15 days of refrigeration.
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