Salted Duck Eggs (Itlog na maalat)
Salted duck egg, best known as 'Itlog na Maalat' is a common feature on every Filipino dining table especially at breakfast. It can be eaten alone or with steamed rice and vegetables such as tomato and onions. It is also used to garnish pastries like the all-time favorite 'Enseymada' or as a filler for 'Siopao'. Its preparation is so easy and may be summed up in four words: "Brine egg and Wait".
For every 2 gallons of water (tap not distilled) you will need 1 lb. of coarse table salt. Mix together and stir solution until most of the salt granules are dissolved. Let cool.
Egg Brining Procedure:
Choose a wide-mouthed pickling jar to store the " duck eggs". Test the eggs' freshness before proceeding. Only the fresh ones may be brined. If the eggs are particularly dirty, they may be washed with a light soap solution. Place the eggs one at a time into the jar, taking special care not to crack the shell. It is highly recommended that you pick out the right size of the pickling jar depending on the amount of eggs you are brining. If you are using a very big jar and small amount of eggs, be sure to fill the jar with brine up close to the brim. The less amount of air introduced into the solution, the better. It is the presence of air that spoils most food. When all the eggs are in place, slowly pour the brine into the jar. Cover the jar with its lid and store in cool place. It usually takes 3 (three) weeks before eggs are salted. Hard boil the eggs before eating.
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