Salted Eggs (Itlog Na Maalat)

demi_quinn's Note:

A traditional delicacy of the Philippines. It is also known as 'itlog na pula' or red egg because it is usually dyed red. correct me if im mistaken but I think the traditional way of making this is by covering the egg in mud. We usually eat this with tomatoes, fish sauce, etc. I haven't tried doing this particular recipe though.

• Total Time: 720 hrs 10 mins
• Prep Time: 10 mins
• Cook Time: 720 hrs

Ingredients:

Servings: 10

• 10 eggs
• 1 cup salt
• 3 tablespoons rice wine
• 1 tablespoon peppercorn
• 6 cups water

Directions:

1. Wash eggs.
2. Place the rest of the ingredients in a large container with a lid.
3. Mix until salt is completely dissolved; let cool.
4. Add eggs (Make sure the eggs are completely submerged. The eggs will have a tendency to float to the top. Use something to put on top of the eggs to ensure the eggs remain submerged once the lid is closed.) Leave in room temperature for 30 days.
5. After 30 days, boil eggs.
6. When cool, refrigerate.
7. Enjoy!

Reviews

[#39568]

I love salted eggs! But I never heard of using mud to make these. My Aunt makes and sells these in the market and told me how to make them since there is no place to get them here in PA. I never had to use rice wine nor the peppercorn. But maybe I just haven't heard of another way of making them. But the water and salt is a tried and true recipe that's been used many years in my family. Thanks for posting!

[Chef #334709]

The Mud Method is usually done in Pampanga. They mixed salt with mud and allowed the eggs to cure for 10+ days. Salted eggs from this process have more oil yolk which is much more delicious than with the Saline Method.

[devjoh]

Pretty good recipe. Close to my family's recipe for Itlog na maalat!!! Two things though ;-) 1. The salt solution really should be supersaturated to ensure maximal sterilization (i.e. no bad guys/bacteria growing) Boiling water holds about 1/4 c salt per cup H2O so in this recipe I'd add 1 1/2 c salt. 2. I think you might be getting your mud theory from the Chinese "Thousand-Year Eggs". Although also a form of preserved eggs, these eggs are preserved in a "mud" made of clay, quicklime, lye and salt. The resulting appearance and flavor is very different.