Itlog Maalat (Salted Eggs)
04 October 2008 Labels: Egg, Filipino Food, Itlog Maalat, Salted Eggs 13 commentsThis is one of those foods that is an acquired taste. As you can tell from its' name, this egg is very salty. I don't even dare to find out how much sodium per serving it contains. That is why I get to enjoy this rarely. Duck eggs are ideal to use when you want to make salted eggs. For me it has a different taste and has more flavor. Uncooked duck eggs are usually available in some Asian supermarkets. You can purchase these already cooked and sold in packs of six. There are also uncooked salted eggs available, boil them as you would boil a regular egg. The ones I've seen is imported from China or Taiwan. The taste is the same as the ones in the Philippines. My relatives always brings me back a tray of salted eggs from Pateros, the city where these salted eggs became well-known for.
1 1/2 cup salt
6 cups water
Wash the eggs.
In a large pot, dissolve salt in water.Add the eggs. Put a plate on top of the eggs and put a ziploc bag with enough rice kernels to ensure the eggs remain submerged once the lid is closed.
After 30 days, boil the eggs.
Refrigerate.
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