Itlog na Maalat (Salted Eggs)

Introduction

Itlog na Maalat (Salted Eggs) is a traditional Filipino delicacy made by curing eggs in a brine solution. Known for its salty flavor and rich, vibrant yolk, it is commonly paired with fresh tomatoes or used in various Filipino dishes such as bibingka or arroz caldo. Making salted eggs at home is simple and rewarding, allowing you to enjoy a fresher and more customizable version compared to store-bought options​

Ingredients

• 1 dozen duck eggs (or chicken eggs, if preferred)
• 5 cups water
• 1 cup salt
• Optional: Dark cloth for covering the jar

Instructions

1. Prepare the Brine: In a medium saucepan, boil water and gradually add salt, stirring until it no longer dissolves. Let the brine cool completely.
2. Prepare the Eggs: Wash the eggs thoroughly to remove any dirt and dry them using a paper towel. Ensure none are cracked.
3. Curing Process: Place the eggs in a clean jar or food-grade container. Pour the cooled brine solution over the eggs, ensuring they are fully submerged. Use a sealed plastic bag filled with water to weigh down the eggs if necessary. Cover the jar with a lid or a dark cloth to minimize light exposure.
4. Storage: Store the jar at room temperature in a dark place for 21-25 days. After 21 days, test one egg by boiling it for 15-20 minutes and taste for saltiness. If needed, leave the remaining eggs in the brine for a few more days.
5. Final Preparation: Once the eggs are ready, boil them for 20 minutes. Allow them to cool before storing in the refrigerator for up to one month.

Conclusion

Homemade salted eggs are a fantastic addition to any Filipino meal, offering a unique combination of flavor and texture. The process is easy but requires patience, as curing takes time. Whether enjoyed as a side dish, snack, or topping, these eggs are worth the wait.

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