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.
Printable Recipe
How to make salted eggs
Ingredients
- 10-12 eggs (fresh) - make sure they have no cracks
- 1 cup salt
- 4-5 cups water
Instructions
- 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.
Ann says
Hi, thank you for the recipe. Do you think it’s okay to use iodized salt for this? The kosher salt is quite expensive compared to the iodized salt. Thank you.
Bebs says
I sometimes do when I run out of kosher or use regular table rock salt 😊
Emelinda M. Isanan says
I was about to try making salted eggs but on the first step which is brining, I already failed. The salt was not completely dissolved after boiling & stirring it for about 30 min. so I did not pursue. What must be the reason?
Bebs says
What kind of salt was it? How many (%) were undissolved?
Ronald Velasquez says
Duck eggs are quite rare. How is this recipe with chicken eggs? Thanks
Bebs says
Works perfectly fine with chicken eggs. Just make sure you choose good quality with thicker shells.
Karen Atanante says
The egg is perfect!! I love how the yoke turned out and it is oily. This recipe is for keeps!
Bebs says
That is great, Karen!
Kristine says
Hi Bebs, I can’t wait to try this recipe out! Just wondering, is there a particular type of salt you used? Is table salt okay to use? Thank you!
Bebs says
We just use regular table salt.
Michael Richards says
Can I use pasteurized eggs and leave them on the counter or do I have to use fresh unwashed eggs?
Bebs says
Hi Michael, I think it should be ok to use pasteurized eggs.
enn says
hi bebs,
i want to try this salted eggs now!!
i hope i can make it right and good..
thanks for this ..☺️☺️
Arnold says
I wanna learn how to cook and I think I would learn from you. I'll try to do the salted eggs first then I would post the result here. Thanks.
Bebs says
Glad to be of help in your cooking journey, Arnold.
Christina Lantis says
Do you use eggs fresh out of the fridge, or bring them to room temperature first?
Bebs says
I use fresh eggs as much as possible but eggs from the fridge should be ok if this is all you have. You can use them directly as they will come to room temperature anyway when submerged in the brine.
Jacky says
Hi bebs,
Thanks for your recipe! I'm browsing in my phone & pop up something & I check some of your recipes..... I'll gonna try the salted eggs!
Bebs says
Hope you like our recipes, Jacky.
Bao Vu says
Hi Bebs,
After the salted eggs have reached my desired saltiness, I have to remove them and keep refrigerated, is that correct? Can I keep salted eggs for 5, 6 months, then boil them when I eat them? I assume that salted food can be kept for a long time.
Bebs says
You have to boil them then refrigerate for a month. I would not keep them longer as they can still spoil.
Donna says
Can’t wait to try this. But Do you really have to boil the eggs for 20-30 minutes or was that a typo? Why that long?
Bebs says
Hi Donna, you are absolutely right, adjusted it to 7-10 minutes from the time water starts to boil.
Donna says
Thanks. 😊
tere says
thanks for ur instruction.. i followed it and i perfectly made my egg, salty and oily in its first trial... thanks much
Bebs says
That is great Tere! Merry Christmas!
Jolina says
A
Anne says
Hi Bebs,
I would like to ask if I can leave the eggs for 6 weeks? I just want to make sure before we leave for a holiday.
Thanks.
Bebs says
Hi Anne, Sure you can but note that the longer they are in the brine solution, the saltier they get. You can try reducing the salt a bit if you plan to have there for 6 weeks or just enjoy a bit saltier eggs 🙂
Charles says
Hey Bebs, do you cook the eggs first, or do you even cook them at all.???
Bebs says
Hi Charles, you ferment them raw then boil them after at least 21 days as mentioned in the recipe instruction.
Charles says
Thanks
Bebs says
You are welcome Charles... have a nice day!
Andrea Amor Cruz says
Hi bebs, if im going to use duck eggs, do you have any idea on how many week old the eggs should be?
Bebs says
Hi Andrea, fresh eggs are the best. Just follow same instructions for the chicken eggs.
Connie V. Fazenbaker says
I made this three times already. The only thing with mine is the yolk doesn't get that oily look that makes it kind of creamy. They don't last very long in our house. We use it in so many ways, my husband and his Dad love this. (They love Filipino dishes) Our favorite ways are egg salad with tomatoes and avocado instead of mayo on bread or toast or even dip for chips and green salad topped with chopped salted egg instead of meat with homemade balsamic vinaigrette. I am thinking of leaving it in water for 5 week, I used sea salt this time and see what happens after 5 wks. Thank you for sharing your recipes. I am from Morong, Rizal Phil. and living here in Maryland. Glad to have found your website.
Bebs says
Hi Connie, thanks for your lovely comment. I, too, tried different things to get that oily yolk. But it was more like a trial and error. Some say brining them for a month. But this is also tricky, because the longer you brine them the saltier they would be so maybe you should reduce the salt if you are gonna do this. Some swear by adding Shaoxing wine, Chinese rice wine if I am not mistaken. Others say it depends on the egg, duck eggs have more fat that produces oil (they say). The thing is with the first batch I did, I got some eggs that were slightly oily while the others were not. ????
Mina says
I cannot find a glass jar big enough to hold 12 eggs. Do you think plastic container would be fine? Thanks!
Bebs says
Hi Mina, it should be fine. Just make sure to use food grade plastic containers and that it is clean and has no smell (or taste like that of plastic or maybe from the previous content :-)) that could be absorbed by the eggs.
Charles says
Wal-Mart has them
Lei says
Hi Bebs, I tried your salted eggs recipe but some of the eggs cracked after two days inside the jar but eggs not leaking.. Should I remove them?
Bebs says
I think hairline cracks are fine as long as the membrane is still intact. But if in doubt, then you can try to carefully remove them. Or, as long as they are not leaking out, you can wait until after the 20-30 days are up and check.
Lei says
I will keep the cracked ones and wait. Will let you know how it goes. Thanks Bebs 🙂
Bebs says
Then I shall wait for your update! 🙂
Tina MASIEJCZYK says
Hi Bebs! Thanks for the recipes! I'm going to try the ukoy, salted eggs and the empanadas to impress my son and American husband?.
By the way, do you have a recipe for 'puchero'? I'm not sure if I spelled that right.
Thanks and keep on posting!
Tina
Bebs says
You're welcome Tina, I hope they like them. I will add Pochero to my 'to-make list' and post here as soon as I can!
nanz pascual (Germany) says
im soo happy to find ur page accidentally while im surfing some recipes...i cant to try some of ur yummy recipes..thanks for sharing! ...more power! ....i mean cant wait to try it 🙂
Jo says
Hi Bebs,
Did you use chicken eggs or duck eggs?
Bebs says
Hi Jo, I used chicken eggs. But if you can get hold of duck eggs then so much the better! but the process is all the same. 🙂
Jo says
Thanks. I don't think I can easily find fresh duck eggs here from where we are now but we have an abundant supply of eggs from our hardworking and generous girls (our chickens!). I will definitely give this a try! Baka eto na rin pang Christmas gifts ko sa mga friends ko. THANK YOU !
maynard says
Thanks so much for all your recipes, being an American I enjoy cooking for my Filipina wife.
Bebs says
My pleasure Maynard and what a lucky Filipina wife! Send her my regards. 🙂