Itlog na Maalat (Salted Eggs)

Duck eggs are traditionally used to make salted eggs but chicken eggs work fine too. Salted eggs is made by soaking the eggs in a brine solution for about three weeks or more and keep them in a dark and dry place—preferably the cupboard. Eggs don’t cure quickly in cooler temperatures and its curing period depends on the climate’s temperature. In tropical countries like the Philippines, salted eggs cure after three weeks—and it takes longer in a cooler climate like Canada.

Ingredients :

  • 8 fresh duck (or chicken eggs)
  • 4 cups water
  • 1-1/2 cups salt
(Cooking Conversions)

Cooking Procedures :

  1. Place the eggs in a wide-mouthed jar (or glass) container with a lid.
  2. In a saucepan, fill in with the water and bring to boil. Add the salt gradually and stir until the salt is completely dissolves. Remove from heat and set aside to cool.
  3. Pour the cooled salted water over the eggs, making sure the eggs should be completely submerged with the water.
  4. Cover and store the container in a dark place for at least 3 weeks. (To test the saltiness of the egg, take out one egg from the container after 3 weeks. Boil the egg over high heat for 30 minutes (salted eggs takes more time to cook than regular eggs). Let cool for a few minutes and peel the shell and taste.
  5. If you like the saltiness of the egg, you may now take out the other eggs from the container and boil them. Let them cool and store in the refrigerator. But, if you want the eggs to be more salty to taste, you can leave the salted eggs in the container for another 2 weeks.

Check Out More

Panlasang Pinoy Recipe


Have You Tried These Other Lutong Pinoy Recipe?

Lechon sa Hurno (Oven Roasted Pork)

Lechon sa Hurno

Ingredients : 1 (3 to 5 lbs.) fresh pork ham roast (or boneless shoulder picnic roast, a hog’s head, or any parts of pork of your choice) salt Cooking Procedures : Preheat oven to 350°F. Prepare a roasting pan. Clean pork ham (or any pork parts of your choice) thoroughly. Dry with paper towels. Rub generously with salt all over. Transfer to a roasting pan and bake for about 3-1/2 hours (40 minutes per pound). Cover ears of hog’s he[...]

Binagoongang Baboy (Pork in Salted Shrimp Paste)

PorkBinagoongan

Ingredients : 2 tbsp. oil 1 lb. pork, cubed 3 cloves garlic, minced 1 onion, chopped 2 tomatoes, coarsely chopped 3 tbsp. bagoong alamang (salted shrimp paste) 2 tbsp. calamansi concentrate 1 tbsp. sugar 2 tbsp. butter Cooking Procedures : Pan fry pork cubes in hot oil until light brown. Set aside. In the same pan, sauté garlic, onion and tomatoes for a few minutes until soft and wilted. Add bagoong alamang, calamansi, sugar and butter. Pour i[...]

Beef Curry

BeefCurry

Ingredients : 1 lb. sirloin, sliced thinly into short strips 3 tbsp. butter (or margarine) 1 onion, thinly sliced 2 tbsp. flour 1 to 1-1/2 cup milk 1 tbsp. curry salt and pepper, to taste 1 tbsp. Worcestershire sauce hot fluffy rice Cooking Procedures : In a pan, melt butter over medium heat. Cook meat in hot butter for about 2 to 4 minutes or until it turns slightly brown. Transfer to a dish and set aside. In the same pan, add onions and saut[...]

Misua with Egg Soup

Misua

Ingredients : 1 tbsp. oil 1 clove garlic, minced 1 onion, thinly sliced 3 cups chicken stock or water patis (fish sauce), salt and pepper, to taste 1 oz. misua (fine threadlike egg noodles) 4 eggs green onions, for garnish Cooking Procedures : In a medium saucepan, heat oil over medium heat. Sauté garlic and onion. Add chicken stock or water and bring to a boil. Stir in misua noodles and then lower the heat to simmer. Season with patis, salt a[...]

Crispy Pata (Deep-Fried Pork Leg)

CrispyPata

Ingredients : 1 pork pata (pork leg), wash well 1 cup soda pop (Sprite or 7-up) water, for boiling coarse sea salt 1 tsp. peppercorns 5 cloves garlic, crushed 2 bay leaves 1 tbsp. soy sauce 2 tsp. baking soda oil, for frying Cooking Procedures : Clean pork pata. Slit skin (3-5 slits on each side) without cutting the bone. Place pork pata in a big pot. Add soda pop and water enough to cover the pork. Season with plenty of salt. Add peppercorns[...]

Leave A Comment...

*