No current photos.

Add this recipe to your:

Send this recipe:

Nutrition Facts
Serving Size 1 (235g) Recipe makes 10 servings
Calories 104
Calories from Fat 47		(45%)
Amount Per Serving		%DV
	Total Fat 5.3g	8%
	Saturated Fat 1.6g	8%
	Monounsaturated Fat 2.0g
	Polyunsaturated Fat 0.8g
	Trans Fat 0.0g
Cholesterol 211mg		70%
Sodium 11394mg		474%
Potassium 196mg		5%
Total Carbohydrate 7.1g		2%
	Dietary Fiber 2.6g	10%
	Sugars 0.5g
Protein 7.4g		14%
detailed view... how is this calculated?

Salted Eggs (Itlog Na Maalat)

Recipe #61206 | 30 days | 10 min prep | add private note

⁽²⁾ RATE IT NOW Print Recipe

By: demi_quinn
May 5, 2003

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.

SERVES 10 (change servings and units)

Ingredients

10 eggs
1 cup salt
3 tablespoons rice wine
1 tablespoon peppercorn
6 cups water

Directions

1
Wash eggs.
2
Place the rest of the ingredients in a large container with a lid.
3
Mix until salt is completely dissolved; let cool.
4
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
After 30 days, boil eggs.
6
When cool, refrigerate.
7
Enjoy!

Questions about this recipe?

Spot an error in this recipe?

Submit a correction

More recipes like this one:

Simply Sweet Pickles (No Processing Required)

Sarasota's Sesame Grilled Chicken Thighs

Soaked Multigrain Sourdough Bread

Multigrain Sunflower Sourdough Bread

Homemade Lavender Honey

Featured Reviews for This Recipe

From: Chef #334709

On Jul 17, 2006

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.

2 people found this review helpful

Was this review helpful to you? YES | NO

From: #39568

On Jun 18, 2003

I love salted eggs! But I never heard of using mud to make these. My Aunt makes and sells these in the market and told me how to make them since there is no place to get them here in PA. I never had to use rice wine nor the peppercorn. But maybe I just haven't heard of another way of making them. But the water and salt is a tried and true recipe that's been used many years in my family. Thanks for posting!

4 people found this review helpful

Was this review helpful to you? YES | NO

From: devjoh

On Apr 30, 2006

Pretty good recipe. Close to my family's recipe for Itlog na maalat!!! Two things though 1. The salt solution really should be supersaturated to ensure maximal sterilization (i.e. no bad guys/bacteria growing) Boiling water holds about 1/4 c salt per cup H2O so in this recipe I'd add 1 1/2 c salt. 2. I think you might be getting your mud theory from the Chinese "Thousand-Year Eggs". Although also a form of preserved eggs, these eggs are preserved in a "mud" made of clay, quicklime, lye and salt. The resulting appearance and flavor is very different.