Learn how to make salted eggs, using only brine solution. Salted egg is a popular delicacy both in the Philippines and China that is widely used for various dishes.
Salted eggs or ‘itlog na maalat’ in Filipino are normally made using duck eggs but chicken eggs also work just as well.
In the Philippines they are also called ‘itlog na pula’ which means ‘red egg’ because they are usually dyed in red or more like dark fuchsia. This is done so you can tell them apart from regular chicken or duck eggs.
Salted eggs are usually added to other Filipino delicacies like puto, bibingka, siopao to add more flavor. It can also be used for salads like the Ensaladang Pako (fiddlehead fern salad) I posted here before. Chinese also add salted eggs in their moon cakes, dumplings and congees. But my favorite way of eating salted eggs is by simply tossing it with fresh tomatoes served with steaming hot rice and if there is chicharon (pork crackling) to go with it, then I am in heaven!
The traditional way of making salted eggs is by burying them in a salty clay mud. But that is a bit too much for me, so I would rather stick to the brine method. Yes, that is all that is needed to make salted eggs: salt, water and fresh eggs. The Chinese way of making salted eggs also adds some star anise, peppercorns and Shaoxing wine, which I would probably try just because I am curious. I have to find this Shaoxing wine first though but I think this is optional.
How to make salted eggs
- 10-12 eggs - (fresh) - make sure they have no cracks
- 1 cup salt
- 4-5 cups water
- In a pot, bring the water with the salt to a boil. Once the salt completely dissolves, turn off the heat. Let cool completely.
- Meanwhile, place the fresh eggs in a big glass jar. Pour the brine solution into the jar making sure that all eggs are fully submerged.
- To keep the eggs from floating to the surface, put some water in a plastic bag and place this on top of the jar to push the eggs down.
- Close the lid of the jar and store it somewhere at room temperature for 3-4 weeks.
- At the end of the third week, test one by putting it in a small pot, add water and bring it to boil. Boil for 10-12 minutes covered at low heat. If you are satisfied with the saltiness, then boil the rest. If not, then leave for another week.
- Mark the salted eggs and refrigerate up to a month.