Itlog na maalat (salted eggs)

Mallard duck eggs, the same kind used for making balut and penoy, are used for making itlog na maalat or salted eggs. I don’t know if that still holds true today or whether large chicken eggs are substituted for the duck eggs which are considerably more rare and expensive than chicken eggs.

Itlog na maalat are sold cooked–hard-boiled to be more precise. The red color of the shells isn’t natural, of course. The shells are colored to distinguish them from fresh eggs. In wet markets, itlog na maalat is sold side by side with fresh eggs and imagine if the vendor gets a little confused and gives you salted eggs when, in fact, you intended to buy fresh ones. In Pateros where making itlog na maalat is a town industry, along with balut and penoy, you can buy them before the shells are dyed. My father liked to do that but it gets confusing in the kitchen. One time when he was cooking breakfast, he picked up an egg from the fridge thinking it was one of the fresh ones, cracked it open above the frying fan and was surprised when nothing dripped. Well, nothing would–he had taken a salted egg instead of a fresh one.

Salted eggs are often cut into small cubes and mixed with diced tomatoes to make a salad that is the traditional accompaniment for tinapa or any fried or grilled fish. You don’t have to limit the salad to salted eggs and tomatoes, however. You can be a little more creative by adding fresh herbs and some subtle seasonings (recipe here).

Meanwhile, sliced itlog na maalat is a great topping for home made puto (steamed rice cakes).

If you’re a Filipino living abroad and itlog na maalat is not easily obtainable in your area, making them at home is easy enough. Manang Kusinera has a blog entry that gives the details complete with photos. Manong Ken has a simpler way of doing it.

Technorati tags: salted eggs, itlog na maalat

—–

About Pinoy Cook

• About the author
• Cooking philosophy
• Food photography
• The noche buena section
• Product review policy
• Terms of use
• Privacy policy
• Recipe archive
• Published articles
• Food from all over
• E-mail the author

Readers

 Subscribe in a reader

Noche Buena

• Food for the Gods and the accidental Christmas cake
• Fried lapu-lapu with pineapple sauce
• Peach pata hamonado
• Buko pandan
• Cucumber and coconut smoothie
• Spaghetti with longganisa (sausage) meatballs
• Ox tongue with gravy
• The noche buena blog is live!
• Pork ears barbecue
• Rolled porkloin with bacon, basil and rosemary

School lunchbox

• Shrimps, broccoli and cauliflower with Pad Thai sauce
• Sukiyaki-cut beef with Kecap Manis
• Fish and broccoli in oyster sauce
• Packed school lunches
• Ox tongue with gravy
• School lunch: chicken, chayote and spinach
• Roast pork and cabbage fried rice
• Pinatisang bangus (milkfish soup with fish sauce)
• Tapsilog in the school lunchbox
• Honey-lemon-ginger chicken

Sidenotes