What are salted eggs?
A popular way to preserve eggs in the Philippines is to make salted eggs or Itlog na Maalat. Duck eggs are more commonly used because they are larger than chicken eggs. But since we live in America, I replaced them with large chicken eggs because duck eggs are hard to find in suburban markets.
Salted eggs are popular in most Asian countries and are believed to have originated in China. The salted duck egg is considered a preserved food from East Asia and in other Asian countries it is soaked in brine and packed in wet, salted charcoal. The eggs are sold commercially without carbon paste, wrapped in plastic and vacuum packed.
In the Philippines, eggs are soaked in a brine of water and salt for almost a month. The eggs are then hard-boiled. Often commercial salted eggs are soaked in red dye; To make this difference to customers, they are the ones who are salty.
How I learned to make homemade salted eggs
During our first few years in America, I had difficulty finding Filipino foods since we lived in the suburbs, which were just a few hours away from Asian stores. So I resorted to making my own Filipino ingredients and adding them during the cooking process. One of the side dishes I missed the most was the salted eggs.
Over the years, as I progressed in my food writing, I became friends with Filipino culinary experts—chefs, bloggers, home cooks, and other writers. We shared recipes and ideas and learned from each other, whether we lived here in the US or in the Philippines (thanks, internet for accessibility).
One of those good friends was Chef Day Salonga of Laguna. We met through the blogging world almost 15 years ago. Whether in person or online, Chef Day was a kind and gentle soul, always willing to help with recipes or cooking tips. We even met in person at a food event in Manila.
But today is a day to remember Chef Day and his salted eggs recipe. When I logged on to social media this morning, I read the sad news that Chef Day had passed away from a long, lingering illness. The Filipino culinary world has lost one of its heroes. His kindness will be missed, but his food and recipes will be a way to fondly remember Chef’s Day.
Required ingredients for salted eggs
Basically the shortest list for this amazing salty treat:
- Salt – I used kosher salt here. In the Philippines we use table salt or rock salt.
- Water – for cooking the brine
- Chicken eggs – use the largest eggs. For this recipe you will need a dozen.
- A large, wide-mouthed glass jar – with a capacity of about 1 gallon.
Storage and shelf life
Once the process is complete, store the salted eggs in the refrigerator. Homemade salted eggs last up to 3 weeks.
How to use salted eggs
Salted eggs or eggs can be used in a variety of Filipino dishes, snacks or side dishes:
One of the most popular recipes I have shared on this blog is Salted Egg Flavored Potato Chips. These crunchy, salty treats are a popular snack across Asian countries and the Philippines. Friends and family even bring it back to us as pasalubong (travel gifts).
You can find my recipe for Salted Egg Flavored Potato Chips here Here. (Click this link). And if you feel like making the salted eggs from scratch, here is the recipe from the late chef Day Salonga, fondly remembered by us in the Filipino culinary world. Maraming Salamat, day!
Salted Eggs – Salted eggs
Servings: 6 People
Calories: 143kcal
For the brine
- 12 cups Kosher salt (or I use rock salt in the Philippines).
- 6 cups Water
Day 1
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In a large soup pot, combine salt and water. Stir to incorporate salt.Bring the water to a boil over medium-high heat for about 7 to 8 minutes. Turn off the heating. Then let the water cool to room temperature.
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Carefully place the raw eggs into the wide-mouthed, large glass jar.Pour the water-salt solution into the glass over the eggs.Make sure the eggs are in the water.TIP: I place a heavy small saucer and a heavy object like a rock to keep the eggs submerged.Cover the jar with the lid. Keep the jar airtight.Store in the refrigerator for 20 to 25 days. (Do not open the jar while it is in the refrigerator.)
Day 26
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On day 26, transfer the brine and eggs to the large stockpot.Bring the water to a boil over medium-high heat. Continue cooking for 10 minutes until the eggs are hard-boiled.
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Place the eggs in a large bowl of ice-cold water to stop the cooking.When the eggs have cooled after about 10 to 15 minutes, store the salted eggs in the refrigerator.After a day or two, use the eggs as an ingredient or garnish.
Cook’s comments:
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Storage: Always store the Salted Eggs – Itlog na Maalat in the refrigerator when not in use. It will keep in the fridge for up to 3 weeks.In the Philippines, commercial salted eggs are soaked in red color to identify that they are salty eggs.
Portion: 100G | Calories: 143kcal | Carbohydrates: 1G | Protein: 13G | Fat: 10G | Saturated fat: 3G | Polyunsaturated fat: 2G | Monounsaturated fat: 4G | Trans fats: 0.04G | Cholesterol: 372mg | Sodium: 154mg | Potassium: 138mg | Sugar: 0.4G | Vitamin A: 540IU | Calcium: 63mg | Iron: 2mg
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