• 1 dozen duck eggs
  • 1 1/4 cups coarse Salt
  • 4 cups Water
  • 1 tsp. Red granna crystals (for coloring eggs), optional

Itlog na Pula or itlog na maalat (salted eggs) to some is a favorite side dish for many Filipinos, it goes well with any fried dish. Itlog na pula is normally served with tomatoes (or with shallots to others).

Traditional preparation is by burying the eggs in clay with seawater for 15 days, but just the same, you can prepare it in the comfort of your home using glass jars. Here’s how.

How to prepare Itlog na Pula (Salted Eggs):

  1. Boil 4 cups of water mixed with 1 1/4 cups coarse salt. Eet it aside to cool then strain to remove the dirts and other residues
  2. Place 12 pcs eggs in a glass jar then pour the salt solution. To keep the eggs completely soaked in the brine solution, pour in about a cup of the brine solution in a plastic bag and place it on top of the eggs.
  3. Cover mouth of jar with perforated paper or cheesecloth.
  4. Keep in a cool, dry place for 12-15 days.
  5. Wash the eggs thoroughly then boil for at least 15 minutes without cover. Remove from water then cool.

Chef’s note:
As the name implies, Itlog na Pula (literally translates as ‘red eggs’), the eggs are colored red for easy recognition, to color the eggs, dissolve 1 teaspoon of red granna crystals in 4 cups of water then soak the eggs for at least 60 seconds or until the desired color is achieved.

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