Ingredients
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10
-
1
-
3
-
1
-
6
-
-
-
-
-
-
-
-
-
-
Directions
Salted Eggs (Itlog Na Maalat),A traditional delicacy of the Philippines. It is also known as ‘itlog na pula’ or red egg because it is usually dyed red. correct me if im mistaken but I think the traditional way of making this is by covering the egg in mud. We usually eat this with tomatoes, fish sauce, etc. I haven’t tried doing this particular recipe though.,I just want to say that I so love salted eggs.. and even if it’s quite available here in London, it’s still a bit pricey although affordable. And i’m one of those people who’s a Do-it-yourself person..So I did try this although i omitted the rice wine ( wasn’t able to find one) and just tried it using devjoh’s recommendation about 1/4 cup salt per 1 cup water. It turned out really salty ( which is just the way i like it) and oily. used eggs bought from our local off license store not the grocery store ones. Because the ones from the off license stores got bigger yolks. It turned out salty and oily just the way we like them. :),The Mud Method is usually done in Pampanga. They mixed salt with mud and allowed the eggs to cure for 10+ days. Salted eggs from this process have more oil yolk which is much more delicious than with the Saline Method.
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Steps
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1
Done
|
Wash Eggs. |
|
2
Done
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Place the Rest of the Ingredients in a Large Container With a Lid. |
|
3
Done
|
Mix Until Salt Is Completely Dissolved; Let Cool. |
|
4
Done
|
Add Eggs (make Sure the Eggs Are Completely Submerged. the Eggs Will Have a Tendency to Float to the Top. Use Something to Put on Top of the Eggs to Ensure the Eggs Remain Submerged Once the Lid Is Closed.) Leave in Room Temperature For 30 Days. |
|
5
Done
|
After 30 Days, Boil Eggs. |
|
6
Done
|
When Cool, Refrigerate. |
|
7
Done
|
Enjoy! |
