Itlog na Maalat (Salted Eggs)

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

Ingredients:

• 6-duck eggs (chicken eggs optional)
• 1-cup sea salt
• 4-cups water

Instructions:

1. Wash duck eggs with lukewarm water to remove any dirt.
2. 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.
3. Set the brine aside until it has cooled down.
4. Place eggs in container then pour the brine until it completely covers the eggs and seal air-tight.
5. Keep container in a dark place like the corner of your cupboard and let it sit between 21 to 30 days.
6. After the “incubation” period, remove the eggs from the brine and give them a quick wash under cold water.
7. Then boil the eggs just like regular hard boiled eggs.
8. 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.
9. Consume the salted eggs within 15 days of refrigeration.