Monday, March 1, 2010


Itlog na maalat or salted eggs is a great delicacy from the the Phillipines and people love to eat it as a side dish during breakfast or with just about any meal.  Salted eggs are also known as red eggs because the eggshells are colored red (I don't know though for what purpose).

How are salted eggs made?  When I was in either 4th or 5th grade, my classmates and I made itlog na maalat for our home economics class.  (Yes, we had HE back then I dunno if kids nowadays still do the stuff we used to do back in grade school.)  Here's what we did:
  • Placed clean raw eggs in a wide-mouthed container.
  • Made a solution of water and a lot of salt and poured it into the container with the eggs.
  • Made sure that the eggs remained submerged in the solution.
  • Left the eggs in the solution at room temperature for 2 weeks (or 3 I guess...I can't remember anymore)
  • When the time has elapsed, the eggs were then boiled in the solution and of course we ate the eggs after cooking them!

It log na maalat is best served sliced into cubes and combined with raw ripe tomatoes!  It is best to eat it with steamed rice straight from the pot!   Better give it a try if you haven't tasted it yet!

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