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Salted Eggs

Salted eggs originated in China in the 6th century and were introduced to the Philippines through trade with the Chinese before European colonization. Traditionally, duck eggs were used but now chicken eggs are more common. There are two main methods for curing the eggs: soaking them in brine or coating them in a salt mixture. In the Philippines, salted eggs are commonly sold with dyed red shells to distinguish them from fresh eggs. They are often eaten in dishes like salted egg salad with tomatoes and fish or used as a topping for steamed rice cakes. Salted eggs are a staple in Filipino cuisine and can be found for sale throughout the country, from small stores to supermarkets.

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Hannah Sales
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219 views1 page

Salted Eggs

Salted eggs originated in China in the 6th century and were introduced to the Philippines through trade with the Chinese before European colonization. Traditionally, duck eggs were used but now chicken eggs are more common. There are two main methods for curing the eggs: soaking them in brine or coating them in a salt mixture. In the Philippines, salted eggs are commonly sold with dyed red shells to distinguish them from fresh eggs. They are often eaten in dishes like salted egg salad with tomatoes and fish or used as a topping for steamed rice cakes. Salted eggs are a staple in Filipino cuisine and can be found for sale throughout the country, from small stores to supermarkets.

Uploaded by

Hannah Sales
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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INTRODUCTION

Making salted eggs came from the Chinese and they’ve been making them since the sixth
century. If you’re familiar with the history of Southeast Asia and the Philippines, you might have
come across something about the locals trading with the Chinese long before the European
colonizers came.In the Philippines, making and eating salted eggs predates the arrival of the
Spaniards. Traditionally, 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. There are two common approaches to curing salted eggs: one
involves soaking the eggs in brine solution,

Salted eggs are sold cooked — hard-boiled to be more precise. The red color of the shells isn’t
natural, of course. The shells are dyed to distinguish them from fresh eggs. In wet markets, salted
eggs are 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, however, where making salted eggs along with balut and penoy is a town industry,
you can buy them before the shells are dyed. My father liked to do that but it got 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. Meanwhile, sliced itlog na maalat is a great topping for home
made puto (steamed cakes).

Obviously, salted eggs are an important part of the Filipino diet. And it is because of that
importance that salted eggs are sold everywhere — from neighborhood sari-sari (variety) stores
to the poshest groceries and supermarkets. In short, because salted eggs are ubiquitous, there was
never any reason for me to learn how to make them. But if you’re a Filipino living abroad and
salted eggs are not easily obtainable in your area, making them at home seems to be easy
enough.

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