How to Make Salted Duck Eggs: Itlog na Maalat Recipe

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)

1. 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.

2. 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.

3. Wash eggs under cool running water for about 30 seconds. Place into a non-reactive container.

4. 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.

5. 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.

6. Cover container tightly with plastic wrap. Leave to rest in a cool, dark place for 1 week.

7. 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.

8. 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.

9. Bring pot to a boil, then lower the heat to a simmer. Set your timer for 15 minutes.

10. 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.

11. 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.

12. 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).