More popularly known as “itlog na pula” or red egg because it is usually dyed red, salted egg is a traditional delicacy in the Philippines often eaten with dried or salted fish, tomatoes and fish sauce. While duck eggs are commonly used to make salted eggs, you may also use chicken eggs. It is made by submerging the eggs in a brine solution for about three to four weeks and storing them in a dark and dry place.
If it’s your first time to make a salted egg, you may have to do some trials until the brine solution, curing time as well as your desired saltiness of the egg are met. Here’s a simple recipe of salted egg you can use for your home-based food business.
- 10 duck or chicken eggs
- 1 cup of salt
- 3 tablespoons of rice wine
- 1 tablespoon of peppercorn
- 6 cups of water
- Wash the duck or chicken eggs.
- Put the rest of the ingredients in a large container preferably one that is wide-mouthed with a lid.
- Mix to make sure salt is completely dissolved. Allow it to cool.
- Add the eggs. Make sure they are completely submerged in the salt solution as they have the tendency to float to the top. You may put something on top of them so that they will remain submerged once the lid is closed.
- Leave the egg and salt solution in room temperature for 30 days. Store it in a dark dry place preferably the cupboard.
- You may opt to check the saltiness of the egg after 3 weeks of curing, Check by getting one egg and boiling it for 20 minutes. If you think that it lacks saltiness, you may add one more week of curing.
- After 30 days, boil the eggs for at least 20 minutes.
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