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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Recipe Information
Ingredients
- 12 pieces Duck eggs or chicken eggs
- 2 cups Salt
- 6 cups Water
- 1 teaspoon Optional: Red food coloring
Instructions
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.
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.
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.
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.
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.
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.
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.
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.
Cook as desired before eating. For traditional salted eggs, boil them for 10-12 minutes before serving.
Nutrition Facts
Calories |
1560 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 120.0 g | 154% | |
| Saturated Fat | 38.4 g | 192% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 7428 mg | 2476% | |
| Sodium | 227827 mg | 9906% | |
| Total Carbohydrate | 12.0 g | 4% | |
| Dietary Fiber | 0.0 g | 0% | |
| Total Sugars | 12.0 g | ||
| Protein | 108.0 g | 216% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 614 mg | 47% | |
| Iron | 32.4 mg | 180% | |
| Potassium | 1752 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
