Philippines Itlog na Maalat (Salted Duck Eggs)
Itlog na maalat, or salted duck eggs, were introduced into Filipino cuisine by Chinese immigrants. Traditionally buried in salt for a few weeks, the shells of these eggs are dyed a festive red (colored to differentiate them from regular ones) and present a golden yolk nestled in a solid egg white when halved. This traditional Filipino delicacy is often served in salads or with rice porridge.
Recipe Servings: 12
Prep Time
5 minutes
+ 432 hours resting
+ 432 hours resting
Cook Time
20 minutes
Total Time
432 hours 25 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 12 duck eggs
- 5 cups water
- 1½ cups coarse salt
Directions
- Place water and salt in a pot set over medium heat.
- Bring saltwater to a boil, stirring until salt is completely dissolved, to create a brining solution.
- Remove pot from heat and let cool completely.
- Place eggs in a large container.
- Add brining solution, making sure the eggs are fully submerged.
- Weigh down eggs using a small plate or plastic bag filled with water.
- Cover container and keep in a cool, dry place for about 18–21 days.
- Drain eggs.
- Place eggs in a pot, add water to cover, and bring to a boil, uncovered.
- Cook eggs for about 20–25 minutes or until hardboiled.
- Drain eggs and let cool.
Notes
- Eggs may be dyed red if desired.
- Chicken eggs can be substituted for duck eggs.
- Store eggs in the refrigerator.
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