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Salted Eggs - Itlog Na Maalat

Salted Eggs or Itlog na Maalat are a way of preserving eggs in the Philippines and in most Asian countries. This is a simple method of soaking the eggs in a salt-water brine solution for more than 3 weeks, then boiling the eggs afterwards. The results are a hard-boiled, salty egg version which can be used as ingredients for salads, steamed buns, on pastries and rice cakes, or even to coat potato chips. This was a recipe shared by the late Pinoy Chef Theodore "Day" Salonga" with Elizabeth Ann Quirino of The Quirino Kitchen.
Prep Time26 days
Cook Time10 minutes
Total Time26 days 10 minutes
Course: Appetizer, Dinner, Lunch, Main Course, Side Dish, Snacks
Cuisine: Asian, Filipino
Keyword: Salted Eggs
Servings: 6 people
Calories: 143kcal
Author: The Quirino Kitchen - Elizabeth Ann Quirino

Equipment

  • Large Stockpot
  • Glass mason jar with lid; 1-gallon, wide-mouth

Ingredients

For the Brine

  • 12 cups Kosher salt (or I use rock salt in the Philippines
  • 6 cups water

For the Salted Eggs

  • 12 large whole eggs

Instructions

Day 1

  • In a large stockpot, combine the salt and water together. Stir to incorporate salt.
    Over medium-high heat, bring the water to a boil, about 7 to 8 minutes.
    Turn off the heat.
    Then let the water come down to room temperature.
  • Carefully place the raw eggs inside the wide-mouth, large glass jar.
    Pour the water-salt solution inside the jar, over the eggs.
    Make sure eggs are submerged 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.
    Refrigerate for 20 to 25 days. (Do not open the jar the entire time it is in the refrigerator).

Day 26

  • On Day 26, transfer the salty water brine and the eggs in the large stockpot.
    Over medium-high heat, bring the water to a boil. Continue boiling for 10 minutes, till the eggs are hard-boiled.
  • Transfer the eggs to a large bowl filled with ice-cold water to stop cooking.
    When the eggs have cooled down, after about 10 to 15 minutes, store the Salted Eggs in the refrigerator..
    Use the eggs as ingredients or sides, after a day or 2.

Cook's Comments:

  • Storage: Keep the Salted Eggs - Itlog na Maalat refrigerated at all times when not in use. This can keep up to 3 weeks in the refrigerator.
    In the Philippines, commercial Salted Eggs are soaked in red dye to distinguish that these are the salty ones.

Nutrition

Serving: 100g | Calories: 143kcal | Carbohydrates: 1g | Protein: 13g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.04g | Cholesterol: 372mg | Sodium: 154mg | Potassium: 138mg | Sugar: 0.4g | Vitamin A: 540IU | Calcium: 63mg | Iron: 2mg