Kusina ni Manang

That is great Manang! And I thought that the eggs are hard boiled BEFORE storing in salty water. So approx how much salt did you put in? Why do you have to put cheesecloth, will it spoil if you don't?

Thanks for this recipe now my husband do not have to wait for us to buy one in a Pinoy store.

 

Ang galing manang. I will definitely try this.

 

Celia,
I'm not sure if it really needs a cheesecloth; I just followed the instructions (but that is usual naman even for fermenting patis or vinegar, though I don't see any similarity in the two processes).
Ting-aling,
it's really worth making them! Magkano ba ang salted eggs sa Filipino store? One tray of egg is just about $1, di ba? How much are salted eggs? Even in PI they are more expensive! Sometimes I even got ones that smelled almost rotten already.

 

Lalo mong pinatigas ang tuhod ko. Oo nga ano, 3 for $5 ang red eggs sa Filipino Store.

 

Hi Manang! This is a good idea. Thanks for posting the how-to, I will definitely try to make it. My vegetarian hubby doesn't want to try to red salted eggs from the asian store because not only is he not familiar with them, he is grossed out as well. If I will make it myself, maybe he will be inspired to try it. BTW, did you mention a tray of egg is $1? Man, I would love to buy a crate of that :-) We only buy cage free brown eggs and they cost $3.98/ tray of 12 eggs at the grocery store. I buy them at Trader Joe's for $1.79/ tray of 12 pieces. And I tell you they are tiny so a tray will only last us a week. Thanks for sharing your recipes! BTW, baka pwede maka ambush ng pickles me, just let me know :-)

 

CosM0gurl here by the way.

 

CosMOgurl,
Actually I have been receiving free fresh brown eggs from my in-laws since last spring, though the production at present is not as profuse as those times. BTW, what pickles were you referring to? BBP? Dill? or the eggs? Email me your address. I'll see what I can do.

 

HI Manang! You are soooo lucky to get fresh brown eggs for free. MY husband and I love these eggs and they are expensive where we are. We are so psyched up that we even drive further if needed just to visit a Trader Joe's store and pick up a tray. We normally get 3 trays at a time.

I will email you about the pickles. Thanks a lot! :-)

 

kahit regular egg ba puwedeng gamitin? o dapat duck egg?

 

I used the regular chicken eggs.

 

Hi Manang,
Where do you store the jar while the eggs are soaking in salt- in the fridge or out in room temp?
Thanks,
Cristy

 

Hi Cristy,
Room temp lang... :)

 

manang i'm a college student and i have a research on making salted eggs. i wish you could help me. i was wondering why it is necessary to use cheese cloth and a wide mouth jar.
thank you.

 

Hi Sofia,

Sorry for this late reply. I have tried doing without cheesecloth (just the lid of the cover, loosely screwed). Not sure why cheesecloth, but there was no problem with my lid-covered eggs. The wide-mouth jar is simply so that I could put in eggs easily (hindi masikip). You can use banga if you want (the jar is ideal for 5-6 pieces only, as I do not make them in big batches, usually 1-2 dozens lang, para I can cook after one month and have another batch processed again. I don't want to cook many then store them in the fridge for a long time).

 

Hi Manang.
Do I have to soak the egg glass jar?I was resently in Los Angeles and my brother bougth a tray of salted egg(6 pieces in a tray) for $5.50.They are expensive.I'm glad you share you recipe because where I am I don't get salted egg.I live in rural part of Ontario,Canada.Thank you

 

Hi liza,

Right now I am soaking 2-1/2 dozens of eggs in the ceramic pot of the slow cooker, and covered by the glass cover of it.I do not think there will be a problem. Maybe the thing is make sure they will not rot nor invite fungal colonization by keeping them in dark and tightly covered containers. I doubt they would if you use supersaturated salt solution anyway.
This reminds me that I can cook some of them anytime this week! :)

 

It took a long time to soak in salted water because you didn't boil it first. Heat makes the eggshell more permeable. If you boil the eggs first, it'll only take 24 hours to soak in salted water. More info @ http://www.chemistryquestion.com/English/Questions/ChemistryInDailyLife/17c_salted_boiled_eggs.html

Hope this helps.

 

http://www.chemistryquestion.com/
English/Questions/
ChemistryInDailyLife/
17c_salted_boiled_eggs.html

Sorry. That's the complete link. I wanted to make salted eggs because we suddenly have too much eggs, so I went searching on the 'net about how to go about it. I found your blog and the link above. More power to your blog.

 

Hi Jean,

Thanks for the link. I will try to experiment as well. Have you tried? How was the consistency of the egg? Was it the same as the traditional "itlog na maalat?" (that is, I am presuming you were a Filipina too?).

 

good day, in the philippines ive seen some salted egg that is oily in the inside and it taste much better than the those egg w/c is not oily, can you please tell me why and how to make an oily one, thanks...

 

Hi Anonymous,
I am not sure how to make it oily inside. Probably the mtehod (like using clay instead of brine) and the type of egg (duck eggs versus chicken eggs)have to do with that, or maybe even the length of storage (the freshly ones made probably have no oil yet).

 

Hi Manang,
Thanks for posting this recipe. I will try it today as my chickens laid so many eggs. I really missed our Filipino "Itlog na Maalat", it definitely taste different from American "Pickeled Eggs with Beets". --Eliza

 

hi Eliza,
Wow, I envy you! I wish I also knew how to raise chickens and had a place for them.

 

hello! glad i found this site. so helpful as i've enrolled in culinary classes now. ask ko lang sana, how do we color the egg shells? what specific dye to use and where can this be bought? thanks so much!

 

Hi anonymous,

I am presuming you live in the USA...you can find food color/egg dyes along with some baking items in the grocery stores. They usually come in small boxes containing 4 plastic bottles of different colors (usually green, blue, red, and yellow).

I do not use dyes on my salted egg, though.

Enjoy your culinary lessons! Maybe you too can share your experiences through blogging?...

 

hi manang,we r here in qatar,i'm a chef here in hamad hospital,but i don't know how to make itlog n maalat... thnx u so much,ngayon mkakakain n ako ng itlog n maalat.more power po!!!

 

hi manang,tnx po at may paglilibangan nnman ako d2 sa qatar,chef po ako d2...more power po...

 

hi jhunne,
u r so welcome! I hope you will enjoy it. Not quite the same as the "oily" salted eggs which we sometimes get in PI, but the taste is close enough.
Your blogger profile is not accessible...are you not publicly blogging? It will be interesting to see how a Pinoy chef is doing/cooking in Qatar.

 

Hello po manang, Thanks for posting the recipe on how to make salted egg ;) Its been a long time that im craving for this hehe and now I will try to make my own.

Btw, how long do I have to boil the salted eggs...will I know if its cook na? if I made a dozen, do I have to boil them all and then put away in the fridge?

Salamat!

happyrose

 

Hi happyrose,
I usually boil them in the brine for 10-15 minutes, or if I have waited too long to cook them, I boil them in plain water (just so they won't get too salty) for same amt of time. If you reach 30 minutes, the edges of the egg yolks turn dark, which I do not like. I store them in the fridge when they are cooked. I am not sure how long they keep, but they do last longer because of the saltiness, as long as they shells are intact. So, eat first the ones with cracks already.

 

GD day,tnx po talaga sa site nyo. usefull po talaga. tanong ko lng po ano exact name sa pang kulay sa itlog na ma alat. tnx po..

 

and ano po advantage and disadvantage sa pang kulay.. but po di kayo gumagamit ng pang kulay.. tnx po..

 

Hi jinggoi,
I think yung pang-kulay is used only to distinguish it as salted egg. I do not like to use it kasi it's just bothersome to color, then it stains also. if you do want to color your salted eggs, there are food coloring available in the cake section of grocery stores. I have not tried them, though.

 

Manang,

Good Day to you, i'm enjoy reading many comments. I want only to share the knowledge in making salted eggs, i remember during my college days. It is good to boil the water before use as a brine to kill the bacteria present to prevent contamination of the brine. Salt is also a meduim to control the organism to grow. Cheesecloth is used as a meduim to sink the eggs so that saltiness is throughout the eggs, eggs that are not sink into brine solution will spoiled. Salinity of the brine should be maintain at 70 saline throughout the fermentation process,you can measure the salinity by using salinometer. Salinity af the brine decreases everyday so that it must add salt everyday depends on the salinity, eggs are easily spoiled when salinity did not maintained. Coloring of your salted eggs is not necesarry it only distinguish that the eggs is salted which traditionally known by filipinos as "itlog na pula". Salted eggs is a product of fermentation, a food preservation method.

Sharing knowledge is a gift of GOD!

Thanks,

erik

erik_0930@yahoo.com

 

i tried to make itlog n maalat- i dissloved the salt in a boiled hot water...estimate lng ang salt...rock salt actually ang gamit ko...1/2 cup of rock salt into 1 cup of water...and added a tbsp or more of salt... after a week nkita ko ung water nya may mga nakalutang n white tapos discolored ng ung water nya, un pala natunaw ung balat nung egg...anu po kaya un; di pa saturated ung water or sobrang maalat ung tubig? nakaka spoil b ng egg ang sobrang maalat n ung water...im in qatar ky ng try din ako gumawa ng salted egg at gusto ko ma perfect...meron bng exact amount ng water and salt para ma-meet ung saturation? any one can help, pls...

 

pwede po bang gamitin ang iodized salt?

 

hi erik,
thanks for sharing your knowledge, although I do not think fermentation is the right term for this as there really is no yeast involved in the process; instead, the high salinity prevents growth of bacteria (and molds?).

anonymous1,
I would guess that there was not enough salt in it. I think rock salt will be fine to use, as that is what we usually have in PI before iodized salt was the in thing. The best way to estimate if the water is salty enough (without a salinometer) is to keep adding salt by tablespoons into the boiling water until you can no longer dissolve the salt (you should have started with that 1/2 cup salt in 1 cup water then keep adding while boiling).
anonymous2,
I have not used iodized salt for this purpose, but I don't see that it will harm the outcome. Maybe you can try on a few eggs.

 

hi manang...thanks for the reply...i will try doing itlog n maalat again...sna successful na....thanks again...God bless

 

Hi Manang. Can i use plastic jar in curing the eggs?

 

hello manang, i have started also from the tekno tulong website ^_^ the process is osmosis. it involves flow from a high to low concentration (from the salt water to the inside of the egg).
i wonder what's the difference when i boil the water with salt instead of just dissolving maximum amount of salt in water at room temperature? because i'm imagining the extra salt would just recrystallize out

 

Hi Miss Adventure,

Technically this does not involve osmosis (which is the movement of the solvent, in this case water, down its concentration gradient). Since egg retains its volume here, it is not water movement that is happening. It is simply a matter of diffusion of solutes from a higher concentration to an area of low concentration until equilibrium is achieved across the membrane).

As per the difference between dissolving salt in boiling water versus dissolving in RT, the additional heat by boiling enables the dissolution of more salt, so through this process you achieve a supersaturated salt solution (all H2O molecules are in ionic bond with Na+ or Cl-) and the rest remains undissolved/unbonded. In this case, I think the main reason why we want this is to make sure we are "preserving" the uncooked eggs after the curing process. One of my readers tried making the RT and approximated the amount of salt. She ended up with rotten runny eggs.

hope this helps!

 

Hi Manang, I'm Minnie V. Acosta of Malabon City, Philippines. Im a Food Technologist & a Fd. Demonstrator in our City I want to share a simple procedure of Salted Egg Making.
Ings :
Duck egg 12 pcs
Coarse Salt 1 1/4 cups
Water 4 cups
Red granna crystals (for coloring eggs) 1 tsp.
Procedure:
1. Boil 1 1/4 cups coarse salt in 4 cups of water. Cool & strain the
dirts.
2. Put 12 pcs eggs in a glass jar then pour the salt solution. Reserve atleast 1/2 - 1 cup of the salt solution and place in a plastic bag (para hindi lumutang)then cover.
3. Soak in Salt solution for 12-15 days.
4. Wash the eggs thoroughly then boil for atleast 20 minutes without cover. Remove from water then cool.
5. Making color solution : Dissolve 1 tsp. red granna crystals in 4 cups of water. Soak the eggs for atleast 60 seconds.

That's we how we make our salted eggs (Brine solution)here in the
Philippines. Hope this will help our kababayans. Thanks also to you manang I enjoyed reading comments and your advices.

 

Hi Manang, I'm Minnie V. Acosta of Malabon City, Philippines. Im a Fd. Technologist & a Fd. Demonstrator in our City I want to share a simple procedure of Salted Egg Making.
Ings :
Duck egg 12 pcs
Coarse Salt 1 1/4 cups
Water 4 cups
Red granna crystals (for coloring eggs) 1 tsp.
Procedure:
1. Boil 1 1/4 cups coarse salt in 4 cups of water. Cool & strain the
dirts.
2. Put 12 pcs eggs in a glass jar then pour the salt solution. Reserve atleast 1/2 - 1 cup of the salt solution and place in a plastic bag (para hindi lumutang)then cover.
3. Soak in Salt solution for 12-15 days.
4. Wash the eggs thoroughly then boil for atleast 20 minutes without cover. Remove from water then cool.
5. Making color solution : Dissolve 1 tsp. red granna crystals in 4 cups of water. Soak the eggs for atleast 60 seconds.

That's we how we make our salted eggs (Brine solution)here in the
Philippines. Hope this will help our kababayans. Thanks also to you manang I enjoyed reading comments and your advices.

 

Hi Minnie,
Thanks a ton for your input! I am sure a lot of expats will find that helpful.
I am not sure where to get the granna crystals, although it would not matter really as it is just for coloring.

 

hallo Manang!!
Thank you so much i've found this site.It's really helpful to every Filipino's out there. :-) to get this kind of recipes.
But im only confusing the measurement on making the " itlog maalat ".Can you give me the exact measurement Manang?
For example if i will make 10 eggs.What would be the measurement of water and salt.
Thanks Manang and God bless!!
Hope to hear you soon :-)

Jocelyn

 

Hi Jocelyn,
Welcome to my old kusina (I have a new kusina, please visit that one, too. I have more to share there).
The commenter just above you gave her tips on exact measurement. 1-1/4 cup rock salt to 4 cups water (although if you use canning salt like I did, maybe you can use 1 cup of canning salt for every 5 cups of water). The total amount depends on how many eggs you are preparing, and what container you are going to store them in. The important thing is to submerge the eggs completely (even use something to weigh the eggs down like that commenter suggested) so the eggs are completely covered with salt solution. Boiling is important to kill bacteria in the water, and once supersaturated solution is achieved, that can inhibit growth of bacteria as well. That is why when I made my eggs, I tried to put the eggs in the container first, then added water to cover them, then I boiled that amount of water plus some more to have allowance. Remember, after boiling you have to cool down the salt solution to room temp before adding eggs.
Hope that clarifies things.

 

Hi Jocelyn,
Welcome to my old kusina (I have a new kusina, please visit that one, too. I have more to share there).
The commenter just above you gave her tips on exact measurement. 1-1/4 cup rock salt to 4 cups water (although if you use canning salt like I did, maybe you can use 1 cup of canning salt for every 5 cups of water). The total amount depends on how many eggs you are preparing, and what container you are going to store them in. The important thing is to submerge the eggs completely (even use something to weigh the eggs down like that commenter suggested) so the eggs are completely covered with salt solution. Boiling is important to kill bacteria in the water, and once supersaturated solution is achieved, that can inhibit growth of bacteria as well. That is why when I made my eggs, I tried to put the eggs in the container first, then added water to cover them, then I boiled that amount of water plus some more to have allowance. Remember, after boiling you have to cool down the salt solution to room temp before adding eggs.
Hope that clarifies things.

 

Greetings from New Zealand. I have been yearning for salty eggs for some time now, but the Filipino store in my city is no longer. I was searching for a asian food mart when I stumbled upon this site. You guys are awesome (everyone who has posted)!! Thank you so much, Manang. You have made my day! I shall practice with chicken eggs first, and when I've gained some experience I will upgrade to duck eggs!

 

Hi Anonymous,
Welcome to my kusina! Now I envy you for having access to duck eggs! I might have in the near future as my friend is raising ducks now. Hope you find my kusina useful (and just so you know, I have a new kusina with more goodies).

 

HELLO.. WAT IF U DONT HAVE A CHEESECLOTH.. OR THE SAME JAR U USED, IS THERE ANOTHER ALTERNATIVE..
so the water po na gagamitin pang boil.. maalat din po..
THANKS PO. VERY HELPFUL TIPS PO. MAHAL KASI NG ITLOG NA MAALAT D2 EH. KAYA GAGAWA NALANG AKO. TRY KO PO YNG RECIPE.

THANKS AGAIN PO
ROMA
KYOMIEH_JHAILAYNE@YAHOO.CA
FROM CANADA

 

Hi Roma,

Welcome to my old kusina! (I have a new kusina with more recipes and how-to's to share.

To answer your question, I am not entirely sure why cheesecloth was needed. I did try to use a ceramic pot (that came with a slowcooker) to submerge my eggs in. As long as you make sure all eggs are below water surface, I think that should be fine. I would not try to use any metal pot.

 

Do not use red tomatoes only with you salted egg. You can mix it with almost anything. I have tried diced green mango, ripe mango, apple, pineapple, green tomatoes, singkamas, cucumber, bell paper, spring onion, white onion, avocado. Do not add soy sauce or vinegar. You can already taste the saltiness, sourness and sweetness all at the same time.

 

hi koddi,
hey, those are great ideas! thanks!

 

Hi Lori:

it's Marirose Paul. As always, it's been so long!! Hope all is well with you. Alam mo nawala ko yung recipe ko ng itlog na maalt. Frustrating nga kasi on that index card is my recipe along with my notes! I made itlog na maalat before and remember it to be very successful. Kainis talaga. So eto, nag-a-attempt ulit ako. I made the supersaturated solution (proportion 6 c water to 3 cups table salt)and now have 2 silly questions. I only use the solution and not the undissolved salt, right? 2nd, can i re-use the undissolved salt for another batch? I know it sounds much too frugal but there it is! Thanks in advance to your advise Manang! Marirose

 

HI Marirose! Long time no hear! Haha!

I had to dig into my old email exchanges with you and found this excerpt that you sent:

"Gumawa nga pala ako ng itlog na maalat yesterday following the directions on the DOST teknotulong website (which I have you to thank because that site is really awesome!). I followed the exact recipe that they had i.e. 12 c water, 3 c salt (for the solution) and 12 eggs. The problem is, I thought that the solution was way too much for just 12 eggs so I added about 15 more ( I had a pretty big glass wide mouth jar) weighing them down with a couple of plates of course. The eggs are well covered. Sabi ng asawa ko I should have just used 12 eggs per the recipe at baka daw maka affect sa preservation at saka baka daw mag-evaporate yung water as they soak pero naisip ko naman, iche-check ko sila after a week, at pag medyo nababawasan yung solution to the point that the eggs are no longer well covered, I could just as easily make a new batch of solution and add more. Tipong just make sure that they are always soaked in the solution. Palagay mo okay lang itong plano ko o dapat ko talagang sinunod yung proportion suggested by Teknotulong (12c H2O, 3 c salt, 12 eggs)?"

So maybe yang yung sinasabi mong recipe?

In any case, I think ok lang gamitin mo yung nagcrystallize na salt (but I suggest you leave some kasi one of the comments I got was that the salinity of the solution decreases everyday).

Funny when I got your comment. I also have been brining a dozen eggs and it is due on THIS VERY DAY for testing to check if it is salty already...

I also read in our old emails about atsarang papaya when I was not making them yet. I have made them now and am very pleased. I used the very same brine (exept I used ginger instead of turmeric) and method as BBP.

 

eto nga yung recipe ko!!! naku salamat ng marami talaga Lori ha. I just made some now and my eggs You know I've been thinking of making atsara for a while now pero I am trying to eliminate much sugar on my diet. I was diagnosed with diabetes last Oct so medyo ingat ako sa sugar. Miss ko na nga yung BBP mo eh. You know I've been making them every Summer ever since the first time we ever communicated and it's always a hit! I wonder if I could use Splenda on it. The only thing is, I have to eat them right away as, obviously, Splenda will not have the same preserving quality as real sugar (right?). Good luck on your atsara and your wonderful wonderful blog! Marirose

 

Hi Marirose,
Sorry nahuli!
I don't think it will be a good idea to use Splenda precisely because of your reason regarding preserving qualities...sobrang magkaiba ang chemical makeup nila.

So sad to hear you are now diagnosed as diabetic...Daanin na lang sa pakonti-konti...hindi naman bawal...control lang, di ba?