Salted Eggs Itlog Na Maalat
Discover the irresistible charm of Salted Eggs (Itlog Na Maalat), a beloved Filipino delicacy that packs a savory, umami-rich punch! This simple yet rewarding recipe transforms ordinary duck or chicken eggs into a flavorful treat with just a handful of ingredients: salt, water, and optional red food coloring for their signature hue. Cured for 14-21 days in a briny bath, these salted eggs develop a rich, velvety texture and mouthwatering saltiness that pairs perfectly with rice, fresh tomatoes, or tangy ensaladas. Whether you're recreating traditional Filipino recipes or adding a twist to your favorite dishes, these homemade salted eggs are a delightful pantry staple worth mastering.
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Ingredients
- 12 pieces Duck eggs or chicken eggs
- 2 cups Salt
- 6 cups Water
- 1 teaspoon Optional: Red food coloring
Directions
Step 1
Carefully clean the eggs by gently scrubbing the shells under running water to remove any dirt or debris. Pat them dry with a clean towel.
Step 2
In a large pot, combine 6 cups of water and 2 cups of salt. Heat the mixture over medium heat, stirring constantly until all the salt has dissolved. Let the brine solution cool completely to room temperature.
Step 3
If using red food coloring, mix it into the cooled brine solution to give the eggs their trademark pinkish-red hue. Stir until evenly distributed.
Step 4
Place the eggs in a large glass or food-grade plastic container. Make sure the container is large enough to hold all the eggs in a single layer, with the brine covering them completely.
Step 5
Pour the cooled brine over the eggs, ensuring they are fully submerged. Use a small plate or a clean ziplock bag filled with water as a weight to keep the eggs from floating.
Step 6
Cover the container with a lid or plastic wrap. Store it in a cool, dry place away from direct sunlight for 14-21 days. For a stronger flavor, cure the eggs closer to 21 days.
Step 7
After the curing period, remove one egg and boil it for 10-12 minutes to test the saltiness. If the taste is to your liking, remove the remaining eggs from the brine. If not salty enough, leave them for a few more days.
Step 8
Once the eggs are salty to your preference, rinse them under running water to remove excess brine. Store the salted eggs in the refrigerator for up to one month.
Step 9
Cook as desired before eating. For traditional salted eggs, boil them for 10-12 minutes before serving.
Nutrition Facts
| Serving size | (2857.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1560.0 |
| Total Fat 120.0g | 0% |
| Saturated Fat 38.4g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 7428.0mg | 0% |
| Sodium 227827.2mg | 0% |
| Total Carbohydrate 12.0g | 0% |
| Dietary Fiber 0g | 0% |
| Total Sugars 12.0g | |
| Protein 108.0g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 614.4mg | 0% |
| Iron 32.4mg | 0% |
| Potassium 1752.0mg | 0% |
Source of Calories