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 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 coat fully and are then allowed to cure for 15 to 18 days, depending on the eggs' size.
The special clay locally called putik sa punso, is 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 most challenging part is waiting for the eggs to cure. Check out below our tips for success!
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 18 to 21 days, but you can boil and test an egg at around two 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. If the eggs are not ready, brine them 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 them 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.
More egg recipes
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.ย 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.ย
- Drain eggs and allow to cool. Store in the refrigerator.
Notes
- Check the eggs to ensure the shells are intact and have no cracks.
- Allow the brine to fully cool before adding the eggs, lest they cook in the residual heat.
- Do not overpack the container to prevent breakage, and ensure 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.
- 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.
Video
Nutrition Information
โThis website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.โ
Dee says
How many cups of salt should I use if I am making 10 eggs?
Lalaine says
Hi Dee,
The amount of salt is not really dependent on the number of eggs but the amount of water you need to fully cover the eggs. For 10 eggs, you can follow the recipe as it is.
Chepster says
Hi Dee,
The idea is basically to soak the eggs in salt saturated water. That means, the maximum amount of salt the water can dissolve. Without measuring the water and salt, simply boil the amount of water you need to fill-up the container you want to use, then add salt while carefully stirring until salt can nolonger be dissolved. This you can see when the salt settles at the cottom of the pan and remains in a crytal form. You will also notice that without salt, the raw eggs will sink and after adding the salt, the raw eggs will float. Hence, you need to weigh them down.
Good luck and enjoy your home made salted eggs!
Lalaine says
Thanks, Chepster, for the tips!
Catherine says
Hi Lalaine, I remembered way back from my high school days
We have a home economics my teacher teached us how to make a salted egg, but then I thought I forgot already,then I
I used the google to know how to make it.then Iโm lucky you appeared.thank you so much Lalaine I made itโบ๏ธ
Lalaine Manalo says
Catherine, glad you found us! My daughter said she made this in her home econ class as well in 5th grade!
Sinte says
I just noticed one of the eggs got a crack. What do I do?
Clarissa Arnaiz says
What is the shelf life of cooked homemade salted ducks eggs? After Brining for 21 days. Thank you for your attention
Lalaine says
They should be good in the refrigerator for up to 3 months.
Lovely says
Hi mam Laine..thanks for this salted recipe. I started to make salted egg just now following your proportion. I just want to ask, what if i will make 60 pieces or 2 trays of duck egg. How many cups of salt and water should i mix for brining?
Venus says
Same measurement po ba kung gagamit ako ng fine table salt? Salamat.
Lalaine says
Table salt is stronger than coarse salt. I'll try decreasing the amount of salt to 1 cup per 5 cups of water.
Venus says
Thank you very much!!! We are now enjoying salted eggs with tomatoes.. with rice of course! =) will try your bibingka recipe next time.
Lalaine says
Yay! I am glad you find the recipe useful. Tomato and salted egg salad is my favorite, especially with grilled pork belly. Yummy ๐
Sinte says
I just noticed there was a crack in one of the eggs. Should I remove it?
Lalaine Manalo says
Yes, please, remove and discard. It will contaminate the brine.
Mimi soriano says
Mam b4 I'm making salted eggs in Abu Dhabi I'm using iodized salt the out come is my salted eggs has more oils inside but now I used rock salt there is no oil
Lalaine says
Thanks for the tip!
Anri says
Okay lang po ba na gamitin ulit yung mud na pinag babaran ng itlog sa other egg po? Thanks
Lalaine says
Hello Anri,
Sa tubig ko sila binababad and I am not familiar with the traditional mud process so I don't know if you can use it again.
Maricel B. Pelobello says
Bakit po kaya naging kulay beige ung white ng itlog after i cooked sa uling po, may epekto din po ba ung tagal ng itlog bale 3 weeks na din po kasi ung itlog bago ko ginawang maalat, safe pa kayang kainin ito...salamat po sana matulunga nyo ako
norlyn cablin says
are we going to boil the egg first before submerging it to the brine solution?
or just the uncooked one?
Lalaine says
Hello Norlyn,
Use raw eggs, they will be boiled after the brining process.
Melinda says
Hello ma'm Lalaine,
Pag naluto na yung salted egg.ilang araw bago ma expired? Or ilang na pwedeng gamitin yung egg?
Thanks.
Melinda says
Hello,
Sinusubukan ko ng gumawa ng salted egg. Ilang beses po pwedeng pagbabaran ng itlog yung brine solution?
Lalaine says
Hello Melinda,
I recommend using the brine solution only one time, mostly for food safely.
Melinda says
Maraming Salamat!
Salve says
Hi! Question about the salted eggs...is it necessary to boil the eggs at once after reaching the saltiness level desired (donโt want to leave them longer lest they become over salty) or can they park in the fridge until I can boil them). Thanks so much!
Lalaine says
I think for food safety, it will be better to boil them. They'll probably be ok for a day in the fridge uncooked but I won't recommend longer than that.
Salve says
Thank you so much!
alexis says
Yes I suppose.
Andrea says
Ano gagawin ko pag may egg na mag crack habang nasa container? Uulitin ko ba ang lahat all over again?
Lalaine says
I am so sorry to hear that. Personally, I would throw away the eggs kahit sayang kasi naabsorb nung eggs ang brine mixture kaya nagiging maalat so I am little worried na baka yung naleak na itlog may apekto sa food safety nung ibang itlog.
alexis says
Oo kailangan mo
Aprille R says
Thank you for this recipe! I recently visited PH and just came back 2 days ago and my trip reignited my love for Filipino cuisine! I want to try this recipe (well, all your recipes) because I hate all the unnecessary added preservatives.
I've been following you for a while and have tried a few of your recipes. I want to try your bibingka recipe next after having Ferino's in the Philippines, I'm craving!
Thank you for sharing your love for our people's food! I'm from the OC, too!
sheryl says
excited to this asap but chicken eggs have thin shells
Lalaine says
Yes, I suppose they have thinner shells than duck eggs. Just adjust the curing time, they'll be fine ๐
sheryl says
I'm so interested to do this asap. But chicken eggs have thin shells
Harvey Chan says
Looking forward to making this! Hubby is always craving salted duck eggs and tomatoes, so this is great.
Lalaine says
Hello Harvey,
They're so easy to make and they keep well in the fridge. No need to buy them from the store anymore ๐