Home-made Itlog na maalat (chicken egg) - Homemade Salted Eggs (Itlog na Maalat or itlog na pula) the easiest way. Yes, you dont have to dig it inside the soil or follow the traditional process. This recipe is described by Filipinos around the world as home away from home recipe.

How much do we love chicken? Let us count the ways. It’s such a versatile ingredient, whether you choose lean chicken breasts or cook up a casserole with chicken thighs.

Find everything you need in this at-a-glance section of the site – from easy casseroles to quick curries to a winner roast dinner. There’s something to suit every day of the week. Check out our best Home-made Itlog na maalat (chicken egg) recipes below.

Been wanting to make salted eggs since I started the blog, but I just couldn't find fresh duck eggs anywhere. Duck eggs are a lot better to use in making salted eggs because of their tough shells which give them a longer shelf life. Salted eggs is made by soaking the eggs in a brine solution for about three weeks or more and keep them in a dark and dry place—preferably the cupboard. mahilig po ako magluto para sa mga anak ko, kaya malaking tulong po sakin ang recipe ninyo,ang itlog na maalat ay ginagamit ko minsan sa aking. You can have Home-made Itlog na maalat (chicken egg) using 4 ingredients and 6 steps.

Home-made Itlog na maalat (chicken egg) Ingredients

Prepare 1 dozen of chicken eggs (chicken eggs or duck eggs whatever available on your place).
Prepare 5 cups of water.
Prepare 1 1/2 cup of salt.
Prepare 1 tbsp of black pepper corn (pamintang buo).

It is also known as 'itlog na pula' or red egg because it is usually dyed red. correct me if im mistaken but I think the traditional way of making this is by covering the egg in mud. We usually eat this with tomatoes, fish sauce, etc. I haven't tried doing this particular recipe though. Salted eggs or in filipino we call it "itlog na pula" is made by soaking the eggs in a brine solution for about three weeks or more.

Home-made Itlog na maalat (chicken egg) instructions

Wash your eggs to removed dirt and place it in a wide-mounted jar (plastic or glass) container with lid..
In a saucepan, put the water and bring to boil. Add the salt gradually and keep string until you reach to the point when the salt is could no longer dissolve which called supersaturated salt solution. Let it cool down and put your 1 tbsp black pepper corn..
One cold enough, pour your brine solution over your eggs and make sure the egg should be completely submerged with the water. (Don't be surprise with the black pepper corn floating lol).
Store the jar in room temperature for 21-25 days or more it depends if you like it more saltier. They say do a readiness test on the 21st day by trying to cook one egg and if you think it is salty enough for you then its good boiled it all and serve. But if you think your egg is not yet ready, leave them in the brine for 4 to 6 days more :) Notice that I placed a little label on the jar to remind me about the dates and for me to keep on track!.
To cook After 21 days: Instead of boiling the egg and to avoid them to have a cracking eggs, I cooked them in a streamer for about 30-35 minutes. Just make sure not to over cook it or else you'll get a black coated yolk..
Remind to set it to 30-35 minutes... Other than that!! the taste is perfectly good!! Best serve with lot of tomatoes and chilli!.

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The Best Home-made Itlog na maalat (chicken egg) Recipe - Keep them in a dark and dry place, like in the cupboard. Tropical countries like Philippines normally cure salted eggs after three weeks. If you're in a country with cooler weather. Ever wondered why "itlog na maalat" is salty? Hmmm…I'm wondering why some of the ladies started to smile.

I believe you can make great and tasty Home-made Itlog na maalat (chicken egg) recipe even if you’re short on time and cost conscious. You just need to cook clever and get creative!