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How to make Salted Eggs (Itlog Maalat)

By pinoyfarmer | August 13, 2008
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Eggs with fissures are sold as fresh duck eggs. Eggs with thin shells but have no cracks are made into salted red eggs. Dip eggs in a mixture of salt, garden soil, and water.

As a starter, put 3 canfulls of salt (using common powdered milk can) to ½ pail of garden soil that have been strained. Add water gradually. Stop adding water to soil when mixture sticks to your fingers when you dip these in the salty muck. Coat eggs with soil-salt mixture and store for 18 days. On the 19th day, wash and hard-boil the eggs.

Finally, dip salted eggs in a solution or red dye. The next batch of eggs can be processed using the previous mixture, but add one canful of salt. Eggs are stored in a box measuring 14 x 14 x 21 inches.

Source: http://ldc.da.gov.ph
Photo courtesy of: http://learuther.blogspot.com

Topics: Food Processing, How to, Technologies | 2 Comments »

2 Responses to “How to make Salted Eggs (Itlog Maalat)”

  1. Andrew DiPalma Says:
    September 15th, 2008 at 9:43 am

    Not sure where to leave this comment, but I’ve read your blog and I love it! I wanted to share the news of this awesome site to educate people about the Grass Fed Beef Movement (part of the whole Slow Food Phenomenon) http://www.grassfedparty.com

    They give away prizes weekly and the delicious beef is shipped right to your door.

    La Cense (this company) has been a real pioneer in this Grass Fed Beef Moovement and they have really great promos on youtube as well to educate people.

    Visit at http://www.youtube.com/watch?v=3fnqVAO6B3A

    I thought this would make an awesome story on your blog – they stand for everything you do.

    I hope you had a great weekend.


  2. Jud Says:
    June 9th, 2011 at 6:22 am

    Hi! Is there expiry date/days for this salted eggs after they been processed?