In my continued quest to uncover how the Filipino foods I love are made, this month’s cooking project involved three ingredients brined for an equal number of weeks. The result: knowing that all you need to make itlog na maalat are fresh duck eggs, salt, water and time. Instantly amazing breakfasts guaranteed!
Itlog na Maalat: Salted Duck Egg Recipe
Adapted from Jun Belen’s Salted Egg Recipe.
1/2 cup kosher salt
3 cups water
6 fresh duck eggs (preferably at room temperature)
In a medium pot, combine water and salt to make a basic brining liquid. Give the brine a few stirs, then cover and bring to a boil.
Once the brine has reached a rolling boil and the salt has completely dissolved, take the pot off heat and allow to cool to room temperature, about 1 hour.
Wash eggs under cool running water for about 30 seconds. Place into a non-reactive container.
Pour cooled brine over the eggs and ensure the liquid covers the eggs completely, ideally by at least an inch - keeping them fully submerged is essential! If you need to add more liquid to cover, stir 1 tbsp of salt into 1 cup of water, then top up as needed.
To weigh eggs down and keep them from floating atop the brine, fill a large resealable freezer bag about three-quarters full with water. Seal the bag and have it join the brine party, on top of the eggs.
Cover container tightly with plastic wrap. Leave to rest in a cool, dark place for 1 week.
Uncover container and swish the eggs around in the brine, then weigh back down with the freezer bag and leave for another week. Repeat one more time for a total brining period of 3 weeks.
Take one salted egg from the brine and transfer to a small pot. Fill the pot with enough water to cover the egg by about an inch.
Bring pot to a boil, then lower the heat to a simmer. Set your timer for 15 minutes.
Remove egg from the liquid and set aside to cool. Break open and taste - if isn’t salty enough to your liking, leave for a few more days to continue brining.
When you figure they’re ready, take the rest of the eggs out of the brine. Fill a large pot with water to cover, bring to a boil, then simmer for 20 minutes.
Allow eggs to cool completely before peeling. You may store unpeeled eggs in the fridge for up to one month. Slice and enjoy!
You'll need: A large non-reactive container, ideally the largest mason jar you can find (I found that 4-litre jars were still not large enough, so I used a large ceramic mixing bowl).