Salted Egg, Itlog na Pula, Itlog na Maalat – whichever name you prefer– It is definitely one of the favorite side dishes in the Philippine table. In our home, “itlog na maalat” is served with chopped tomatoes for breakfast and “mangang hilaw” or grilled eggplant for lunch or dinner.
There are few ways of making this salty egg. The most common (In Pateros and Victoria, Laguna) is soaking in clay. But there’s also another way — Why not Celebrate Easter by making your own “Itlog na Pula” at home ?
Food Notes :
1. China has nearly a thousand year history of salted egg making. And it is believed that Chinese traders brought the curing technology of making salted eggs in Philippines.
2.Salted egg is a preserved food mainly made of fresh duck eggs, containing rich nutrients such as fat, protein, various amino acids, calcium, phosphorus, iron, various trace elements and vitamins that are needed by human body.
3. Salted Eggs are not only for side dishes- it can be used as a garnish to ensaymada and other local kakanin. The distinct salty taste adds a different flavor to a dish.
I will definitely try this, Chef!! Thanks! More more recipes please! I’m turning my Polish Man into a Filipino! 😉
Hahaha ! That’s great ! =)
Thanks for the recipe. I will definitely try it.
Better start today ! =)
And wow this is how to make those salted eggs? I would never have thought. Hmmm i want kamatis please…
Happy Easter Chef!
Malou
Happy Easter to you Malou ! I love salted eggs with paho too !!!
Ooh, I never thought of making my own itlog na maalat before- will have to try this sometime!
Thanks for visiting … Please do try the recipe ! =)
Great post! Need a longanisa recipe to go with this!
Thank you for sharing! Will make this soon before tomato season starts.
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It is not the best way of making “itlog na maalat.” It is only the easiest way.
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