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    You are in: Home / Recipes / Salted Eggs (Itlog Na Maalat) Recipe
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    Salted Eggs (Itlog Na Maalat)

    Total Time:

    Prep Time:

    Cook Time:

    720 hrs 10 mins

    10 mins

    720 hrs

    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.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Wash eggs.
    2. 2
      Place the rest of the ingredients in a large container with a lid.
    3. 3
      Mix until salt is completely dissolved; let cool.
    4. 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. 5
      After 30 days, boil eggs.
    6. 6
      When cool, refrigerate.
    7. 7
      Enjoy!

    Ratings & Reviews:

    • on June 18, 2003

      55

      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!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 25, 2012

      45

      I just want to say that I so love salted eggs.. and even if it's quite available here in London, it's still a bit pricey although affordable. And i'm one of those people who's a Do-it-yourself person..So I did try this although i omitted the rice wine ( wasn't able to find one) and just tried it using devjoh's recommendation about 1/4 cup salt per 1 cup water. It turned out really salty ( which is just the way i like it) and oily. I used eggs bought from our local off license store not the grocery store ones. Because the ones from the off license stores got bigger yolks. It turned out salty and oily just the way we like them. :)

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 17, 2006

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)

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    Nutritional Facts for Salted Eggs (Itlog Na Maalat)

    Serving Size: 1 (226 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 79.5
     
    Calories from Fat 43
    54%
    Total Fat 4.7 g
    7%
    Saturated Fat 1.5 g
    7%
    Cholesterol 186.0 mg
    62%
    Sodium 11392.8 mg
    474%
    Total Carbohydrate 1.1 g
    0%
    Dietary Fiber 0.2 g
    0%
    Sugars 0.1 g
    0%
    Protein 6.3 g
    12%

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