Foodblog: Itlog na Maalat (Salted Egg)

I love salted eggs, especially served with diced fresh tomatoes. When we lived in Sydney we used to buy salted eggs from Filo stores. Case in point, we went to Sydney for a visit the weekend before last and we bought four salted eggs. We already ate two so there are only two left now.

Now that we’re here in Tamworth, there’s nowhere we can buy these eggs from. We can’t always go to Sydney to buy them because Sydney is more than five hours away. I decided to try and make my own salted eggs. First step was to search Google for recipes. I came across heaps of recipes but I decided to follow the DOST Teknotulong's recipe for salted eggs I found in Manang's blog. As this is my first attempt in making salted eggs, I decided to just make 4 instead of the 12 eggs stated in the recipe. So for 4 eggs I used 4 cups of water and 1 cup of salt. I wasn’t able to find rock salt in the local grocery here so I used iodised cooking sea salt instead. I hope it’s still as effective as rock salt.

That goldish thing you're seeing inside the jar is a tiny plastic cup I filled with the brine solution and used as weight to keep the eggs from floating as well as to make sure they’re all fully submerged in the brine solution.

The recipe says try cooking one egg after 12 days but I’ll probably leave the eggs in the brine solution longer than that. I’m not in a hurry anyway. I’ll let you know how the eggs taste in 3-4 weeks.

P.S. Manang's blog is so informative. She has heaps of other recipes I can't wait to try. I'm so glad I came across her blog.