Itlog Maalat (Salted Egg)

Salted eggs are easy to prepare, we use a brining solution to cure the eggs. Brining or curing is the process in which the eggs are submerge in salty water for a certain period of time. Salt will then give the flavor to the eggs, grainy texture and the natural oil of the eggs to develop is what we want to achieve in the curing or preserving process. The video is a step by step guide on how to prepare the salted eggs, I've tried 25 days before harvesting the eggs and it's proven to be perfect. You can try checking the eggs after 12 days if you prefer but I tell you, 25 days is just the perfect recipe. You will need water, salt and a container to store up the eggs during curing process. Duck eggs are best to use rather than chicken eggs because of its high fat content that produces oil after curing. Salted eggs are consumed as an appetizer or side dish, it can also be used in other dishes and recipes. I can use this on my ensaymada and puto pao recipe as well.

You'll need:
12 eggs preferably duck eggs
3 to 4 cups water
1 cup sea salt
Method:

• Wash eggs thoroughly, set aside.
• Bring the water to a boil add and dissolve salt, let cool and set aside (Brine solution).
• Arrange eggs in a container or a clean jar and add brine solution.
• Keep the eggs submerged in water, fill plastic bag with water seal it and place on top of eggs.
• Keep the container covered in a cool place and leave for 25 days.
• Wash the eggs with cold water and boil the whole batch once cured. It should be salty and grainy, refrigerate.

Enjoy your homemade salted eggs.

Curing