Itlog Maalat (Salted Eggs)

04 October 2008 13 comments

This 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.

If you want to make your own but do not have access to duck eggs, you can use chicken eggs. It is very easy to make. There are two different procedures, one that makes use of mud and one without. I prefer not using mud since I do not want to deal with the mess. If you want the authentic salted eggs with the oily yolk, then you need to prepare it using the method with the mud.
Salted Eggs
10 eggs
1 1/2 cup
6 cups

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.
Leave in room temperature for 30 days.
After 30 days, boil the eggs.
These salted eggs with tomatoes and onions are good for use as a side dish when serving fried fish and even dried fish.
Note: The red color is just food coloring. The vendors in the Philippines have different kinds of eggs for sale and the color helps them distinguish the salted eggs from the rest.


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