What are salted eggs?
A popular way to keep eggs in the Philippines is to make salted eggs or itlog Na Maalat. Enter eggs are used more often because they are larger than chicken eggs. But since we live in America, I replaced large chicken eggs instead because duck eggs are difficult to find in the suburban markets.
Salzeers are popular in most Asian countries and are said to come from China. The salted duck in other Asian countries is considered an East Asian food product and is soaked in Salzlake and is packed in moist, salted charcoal. The eggs are sold in stores, with the charcoal paste removed, wrapped in plastic and vacuum.
In the Philippines, the eggs are soaked in a salt lake and salt for almost a month. Then the eggs are cooked up to the tightly cooked eggs. Commercial salted eggs are often soaked in red dye; To give customers this distinction, they are the salted.
How I learned to make homemade salted eggs
During our first years in America, I had difficult to find Filipino food because we lived in the suburbs that were away from Asian shops. That’s why I added my own Filipino ingredients during the cooking process. One of the side dishes that I missed the most were the salted eggs.
Over the years I have progressed in my food letter, I have made friends with Filipino culinary experts – chefs, bloggers, home chefs, other writers. We exchanged recipes and ideas and learned from each other, whether we lived here in the USA or in the Philippines (thanks, internet for accessibility).
Such a good friend was chief day Salonga from Laguna. We got to know each other about the blogging world almost 15 years ago. Personally or online, the boss day was a friendly and gentle soul that is always ready to help with a recipe or cooking advice. We even met personally at a food event in Manila.
But today is a day when you remember the boss day and your salted egg recipe. When I was registered on social media this morning, I read the sad news that the boss day had died of a long, persistent illness. The Filipino culinary world lost one of her heroes. His friendliness is missing, but his food and shared recipes will be a way of remembering the day of the cook.
Ingredients required for salted eggs
Basically the shortest list for this amazing salty enjoyment:
- Salt – I used kosher salt for it. We use table salt or rock salt in the Philippines.
- Water – to cook the brine
- Chicken eggs use the biggest eggs. You need a dozen for this recipe.
- A large glass with a large mouth – with a capacity of approx. 1 gallon.
Storage and durability
After completing the process, store the salted eggs in the fridge. Homemade salted eggs can keep up to 3 weeks.
How to use salted eggs
Saled eggs or eggs can be used in a variety of Filipino dishes, snacks or pages:
- Salate-like tomato-mango spinach salads; or Kakong salads
- Dips for starters
- Rice cake – like Bibingka
- Start dishes – like Potato chips with salty egg taste taste
- Bread and pastries like Ensaymadas
- Snacks-Siopao with bola bola and salted egg
One of the most popular recipes that I shared on this blog are the salted potato chips with salted egg taste. These crispy, salty treats were a popular snack in all of Asian countries and in the Philippines. Friends and family even bring it back as Pasalubong (gifts from travel).
You can find my recipe for potato chips with a salted egg taste Here. (Click this link). And if you want to make the salted eggs new from scratch, here is the recipe of the late boss Day Salonga, as we are happy to remember in the Filipino culinary world. Maraming salamat, day!
Salted eggs – salty egg
Saled eggs or itlog Na Maalat are a way to keep eggs in the Philippines and in most Asian countries. This is a simple method to soak the eggs in a salt-water salt solution for more than 3 weeks and then to cook the eggs. The results are a hard -boiled, salty egg version, which can be used as ingredients for salads, steamed rolls, baked goods and rice cake or even potato chips. This was a recipe that the late Pinoy chef Theodore “Day” Salonga “shared with Elizabeth Ann Quirino from thedailyfoods.com.
Portions: 6 People
Calories: 143Kcal
For the salt solution
- 12 Cup Kosher salt (or I use rock salt in the Philippines
- 6 Cup Water
Day 1
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Combine the salt and water together in a large bearing switch. Integrate salt.On medium heat, bring the water to a boil for about 7 to 8 minutes. Switch off the heat. Then let the water get to room temperature.
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Place the raw eggs carefully in the width, large glass glass.Pour the water salt solution into the glass over the eggs.Make sure that eggs are dipped in the water.Tip: I place a heavy small saucer and a heavy object like a stone to go into the eggs.Cover the glass with the lid. Keep the glass airtight.Cool 20 to 25 days. (Don’t open the glass in the fridge all the time.)
Day 26
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Transfer the salty water solution and the eggs to the large inventory on the 26th day.Bring the water to boil over medium heat. Cook for 10 minutes until the eggs are cooked hard.
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Transfer the eggs into a large bowl that is filled with ice -cold water to cook.If the eggs have cooled down after about 10 to 15 minutes, they store the salted eggs in the fridge.Use the eggs as ingredients or pages after a day or 2.
Koch’s comments:
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Storage: Keep the salted eggs – itlog Na Maalat cooled at any time if they are not used. This can hold up to 3 weeks in the fridge.In the Philippines, commercial salted eggs are soaked in red dye to distinguish that these are the salty.
Portion: 100G | Calories: 143Kcal | Carbohydrates: 1G | Protein: 13G | Fat: 10G | Saturated fat: 3G | Polyunes unsaturated fat: 2G | Monoons unsaturated fat: 4G | Transfett: 0.04G | Cholesterol: 372mg | Sodium: 154mg | Potassium: 138mg | Sugar: 0.4G | Vitamin A: 540IU | Calcium: 63mg | Iron: 2mg
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