What’s the secret to standing out in a world of fast fixes and instant gratification?
Salted eggs also known as “itlog na pula“.
Yes, salted eggs. They’re simple, unassuming, and quietly extraordinary. They take time, demand patience, and reward you with something far greater than the sum of their parts.
But here’s the twist: this isn’t just a recipe. It’s a lesson. A metaphor. A chance to create something meaningful with your own hands.
Let’s dive in.
Why Make Salted Eggs?
Salted eggs aren’t just food—they’re a statement.
They’re about embracing slow, deliberate progress in a culture obsessed with speed. They teach us that mastery isn’t about doing more but doing better. And along the way, they gift us creamy, umami-packed bites that elevate everything from a simple breakfast to decadent desserts.
Making salted eggs is as much about the process as the product. It’s about leaning into tradition, working with nature, and trusting the magic of time.
The Ingredients of Transformation
The best part? You don’t need a culinary degree or a high-tech kitchen. Just a few essentials and a willingness to wait.
Ingredients:
- Fresh duck eggs (preferred) or chicken eggs – 12 pieces
- Salt – 2 cups
- Water – 6 cups
- Optional: Star anise, peppercorns, or chili for a personalized twist
Equipment:
- A glass jar or food-safe plastic container
- A pot for boiling water
- A clean weight (to keep the eggs submerged)
Step-by-Step: How to Make Salted Eggs
Time needed: 21 days
Salting Egg in Brine
- Clean the Eggs
Wash your eggs gently to remove any dirt. A clean surface ensures the brine can work its magic without interference.
- Create the Brine
Boil 6 cups of water, stir in 2 cups of salt, and let it dissolve completely. Once the brine cools to room temperature, it’s ready for action.
- Submerge and Season
Place your clean eggs in the jar, then pour in the cooled brine. Make sure the eggs are fully submerged by adding a weight on top.
- Let Time Do Its Thing
Seal the container and store it in a cool, dark place. Now comes the hardest part: waiting.
For 14 to 21 days, the salt works its way into the eggs, transforming them from ordinary to extraordinary. - Test and Enjoy
After two weeks, boil one egg and taste it. If it’s not salty enough, give it a few more days. If it’s just right, you’re ready to enjoy your masterpiece.
Time Needed : 15 days 0 hours 0 minutes
Salting Eggs in Clay
Prepare the Clay Mixture
Combine 12 cups of clay and 4 cups of salt in a mixing bowl. Gradually add water while mixing until the texture becomes smooth and well-blended.
Layer the Base
Spread a generous portion of the clay-salt mixture at the bottom of the clay pot (palayok). This will serve as the foundation for the eggs.
Coat the Eggs
Individually coat each egg with the clay-salt mixture, ensuring they’re evenly covered.
Arrange Carefully
Place the coated eggs in the clay pot, arranging them in layers. Leave 2.5 to 5.0 cm (about 1–2 inches) of space between eggs to prevent cracking or breakage.
Cover and Store
Cover the eggs completely with the remaining clay-salt mixture. Store the pot in a cool, dry place.
Test for Saltiness
After 15 days, cook one egg below boiling point (about 15 minutes) and taste it. If it’s not salty enough, extend the storage period by a few more days.
Cook the Eggs
Once ready, cook the salted eggs at a low temperature (below boiling) for 15 minutes to preserve their texture and flavor.
Optional Coloring
For presentation or traditional aesthetics, color the eggs with food-safe red dye to distinguished it from a regular egg.
How to Use Your Salted Eggs
Here’s where the magic happens. Your salted eggs are versatile, and the possibilities are endless:
- Slice them into salads for a savory punch.
- Mash the yolks into butter for a decadent sauce.
- Serve them alongside plain rice to let their bold flavors shine.
Every bite is a reminder of the time, effort, and care you put into creating something meaningful.
Why This Matters
Salted eggs are more than just a kitchen experiment. They’re a quiet rebellion against the rush. A nod to tradition. A way to embrace patience and craftsmanship in a world that too often overlooks them.
Making salted eggs reminds us that some of the best things in life can’t be hurried. That mastery isn’t about shortcuts, but about showing up, doing the work, and letting time do its part.
FAQ: Your Salted Egg Questions Answered
Check for discoloration or a foul smell after boiling. Properly brined eggs rarely spoil, but trust your instincts.
For safety, it’s best to create a fresh brine for each batch.
Uncooked salted eggs can last up to 1 month in the refrigerator if they are properly brined and stored in a sealed container.
Cooked salted eggs can be stored in the refrigerator for up to 2–3 weeks.
Room Temperature: In cooler climates, cooked salted eggs can last for 1–2 weeks at room temperature, though refrigeration is recommended for food safety.
Your Turn to Create
Ready to start your salted egg journey? Take a few minutes today to gather your ingredients and dive in.
And when your eggs are ready, share your creations with the world. Use #SaltedEggMastery to join the growing community of creators who value patience, tradition, and a little magic in the kitchen.
Because this isn’t just about salted eggs. It’s about showing up, leaning in, and creating something that matters.
cdo mindanao,philppines.try it..
good
wow
nice!