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
Bong Jiao says
Have tested this recipe 2 times already. Fantastic results!
Marlin says
When boiling the eggs, did you use new water or the salted water?
Megan says
Hello, is it ok if you store the eggs in the refrigerator for the 18 days? Because I've already stored it in there, for 4 days now... Could someone tell me if I need to restart?
Thea says
What if I use iodized salt?
Mary says
Hello, question for itlog na maalat po. Do i have to use raw duck eggs or cook? Thank you in advance.
Jerry says
Should I reduce the amount of brining solution (say 2.5 cups water and 3/4 cup salt) if I only want to make a few?
Bomber Moran says
Dalawang itlog lang po pwede i-brine? Ulam ko Sana kasama ng purfoods hotdog.
Pag brine ng three weeks, does it need to be refrigerated?
Itlog lover says
For the 18-21 days storage, should the eggs be kept in the refrigerator?
Dhavhie says
Can I use kosher salt?
Gly says
Hi Ms. Lalaine, salamat pu keng video. Makananu ing gawan para mag-release lang oil deng ebun as in sumayu la itsura? Need la ba palambatan beyond your recommended time na 18-21 days if ever? Thank you and happy holidays pu kekayu.
Felipe Uygongco says
Hi,Maโam, this pertain to preparation of making salted egg. I read they add and mixed with brown sugar n black piper in boil water? Do you have proportion for this added ingredients?
Please reply.
Thanks.
Felipe Uygongco
Shirley says
hello po! I tried making the this. I soaked the eggs for a month. When I boiled it still soft padin po un white part ng egg khit 1 hour na. ano po kayang naging problema?
JOSEPH GOZUM says
I suggest 4 is to 1 ratio for the brine, 4 cups of water and 1 cup of salt. 25 to 30 days is good in such a way that the saltwater will penetrate up to the yolk.
Glaymine Dequino says
Hi po! Can I ask you a question ma'am? what will be the purpose in making salted egg? Thank you ma'am this is for my project po....
Shirley says
Hello Ms. Lalaine. I tried making this salted egg and after a month I boiled them. It was so good and oily un egg yolks. Eggyolks was cooked but un egg white sobrang lambot pa nya. Do I have to cook it longer? Thanks in advance!