Salted Eggs (Itlog na Maalat)

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Salted egg or itlog na maalat in Tagalog is a hard boiled egg that is salty and used for decorating bibingka or partnered with fried meals. There are two ways of making salted egg. One is by use of saline solution and the other by packing it under charcoal / mud / salt mixture. Duck eggs are normally used for this process due to its thicker shell as compared to that of the chicken eggs. Filipinos living abroad have not much access with duck eggs so chicken eggs are much preferred and has a much shorter time of preparation.

Salted eggs. Photo by SDeluz

Popular Production Method in Philippines

A popular method for processing salted eggs in the Philippines is the Pateros method. The salted egg is prepared Pateros style by mixing clay (from ant hills or termite mounds), table salt and water in the ratio of 1:1:2 until the texture of the admixture becomes smooth and forms a thick texture similar to cake batter. The fresh eggs are individually dipped in the admixture, and packed in 150-egg batches in newspaper-lined 10x12x18 inch wooden boxes (often residual boxes of dried fish packing). The whole batch is then lightly wrapped in newspapers to slow down the dehydration process.

The eggs are then stored indoors at room temperature over the next 12 to 14 days to cure. This way the salt works its way into the eggs uniformly in the batch. Curing can last up to 18 days, but that results in very long-lasting red eggs that can have a 40-day shelf life, which is largely unnecessary, as the eggs are stocked and replenished biweekly.

After the two-week curing period, the eggs are hand-cleaned with water and a brush and prepared to be boiled in low heat for 30 minutes. Time is measured from the first moment the water boils and the immersion of the eggs. The 50-egg batch is then wrapped in fish nets for ease of removal from the cookware. The cookware must be large enough to accommodate the batch with a two-inch covering of water.

Chicken eggs may be processed the same way, although up to 10% of the batch can break during the process.

I used chicken eggs in this recipe. Make sure to store them in a clear jar so as to see if any cracks will form. Cracked eggs in a mixture will result in too salty egg. 

Ingredients:

a dozen chicken eggs

salt

4 cups of water

Procedure:

1. Add salt to boiling water. 

2. Stir while continuously adding salt. Saline solution is done if salt added will no longer dissolve.

3. Let cool. 

4. Arrange all eggs in a jar. Pour in the cooled, strained saline solution into the jar. 

5. Cover tight and leave in the pantry for 7 days. Test one by cooking to see if it is ready. If not, continue to steep a few days longer. As soon as one is ready, remove the rest and leave in the fridge but not for long though.