Salted Eggs

Salted eggs are traditionally made from duck eggs but you can also use chicken eggs. In Filipino, salted eggs is also known as 'itlog na pula' or red egg because it is usually dyed red to distinguished it from a regular egg. [caption id="" align="alignnone" width="500"] Photo by dboy [/caption] Salting Egg in Brine Materials: Eggs (chicken or duck), Salt Utensils: Wide-mouthed glass jar, Measuring cups, Cheesecloth Procedure: 1. Boil 12 cups of water and 3 cups of salt. Cool 2. Carefully place 12 chicken or duck eggs in wide-mouthed glass jar 3. Pour the salt solution in the jar. Weigh down eggs with plate or cup to keep them from floating or use a sealed plastic bag filled with the salt solution 4. Cover mouth of jar with perforated paper or cheesecloth. Keep in a cool, dry place 5. Try one egg after 12 days by cooking below boiling point for 15 minutes. Soak again if eggs is not salty enough. Test for saltiness by cooking one egg after a few days until desired level of saltiness is attained. Duck eggs may need to be soaked longer 6. Cook salt eggs below boiling point for 15 minutes Salting Eggs in Clay Materials: Eggs (chicken or duck), Clay, Salt Utensils: Measuring cups, Palayok Procedure: 1. Mix 12 cups of clay and 4 cups of salt, adding water gradually until well blended 2. Apply generous portion of this mixture at the base of a clay pot or "palayok." 3. Coat each egg with the mixture 4. Arrange in layers and allow 2.5-5.0 cm. in between to prevent breakage 5. Cover with extra mixture and store 6. Try one egg after 15 days by cooking below boiling point for 15 minutes. If not salty enough, extend storing period 7. When ready, cook eggs below boiling point for 15 minutes 8. Color eggs, if desired Source: Technical Information and Documentation Division ITDI (DOST)