Itlog Na Maalat Recipe Chicken Egg: Filipino Salted Egg Savory Delight

This traditional Filipino method transforms ordinary chicken eggs into rich, savory salted eggs with a firm texture and deep umami flavor. The process requires patience but rewards with a versatile ingredient used in countless dishes.

I developed this approach after testing multiple brining ratios to achieve consistent results in home kitchens. The key is using the right salt concentration and curing time to properly preserve the eggs without over-salting.

The finished eggs develop a bright orange yolk and firm white that crumbles beautifully over rice or salads. Their intense savory taste elevates simple meals into something special.

Perfect for adding to congee, stir-fries, or enjoying alone with steamed rice. The eggs keep well when stored properly in the refrigerator.

Ingredients for Itlog Na Maalat Recipe Chicken Egg

Transform ordinary eggs into rich, umami-packed salted delights with these essential ingredients.

The salt is critical here. Diamond Crystal kosher salt dissolves cleanly and gives consistent results—avoid iodized table salt, which can impart a bitter taste. The eggs should be as fresh as possible (check the pack date at Whole Foods or your local market). A non-reactive container like ceramic or glass prevents any metallic off-flavors during the curing process.

No kosher salt? Sea salt at the same ratio works, but avoid fine table salt—it’s too dense. Bay leaves add subtle earthiness, but dried thyme or rosemary can substitute. Star anise is traditional but optional; skip it if you dislike licorice notes. The garlic infuses a mild sweetness—don’t use powder, as it can cloud the brine.

Cured eggs keep 3-4 weeks in the fridge, fully submerged in brine. For longer storage, freeze the yolks (whites don’t freeze well). Use within 6 months for best texture and flavor. Always label with the curing date.

Step-by-Step Instructions for Filipino Salted Egg

This traditional curing method transforms fresh eggs into rich, savory salted eggs with minimal effort.

Step 1: Prepare the Brining Solution

In the clay or ceramic container, combine the 4 cups water with the 2 cups Kosher Salt. Stir vigorously until the salt completely dissolves—this creates a saturated brine essential for proper curing.

Add the 2 whole Bay Leaves, 1 tbsp Black Peppercorns, 2 whole Star Anise Pods, and 4 cloves Garlic Cloves to the brine. The spices should release their aromas into the solution, creating a complex flavor profile for your eggs.

Step 2: Submerge the Eggs

Gently place all 8 whole Chicken Eggs into the brine solution. Ensure they are fully submerged—any exposed portion won’t cure properly. The eggs should be completely covered by at least 1 inch of liquid.

If your eggs float, place a small plate or weight on top to keep them submerged. This step is crucial for even curing throughout each egg.

Step 3: Seal and Store for Curing

Cover the clay or ceramic container with the 1 sheet Plastic Wrap, pressing it directly onto the surface of the brine to create an airtight seal. This prevents evaporation and maintains the proper salt concentration.

Store the container in a cool, dark place for 30 days. During this time, the salt will gradually penetrate the eggs, transforming both the whites and yolks into the characteristic firm, salty texture.

Step 4: Transfer to Long-Term Storage

After 30 days, carefully remove the eggs from the brine. The shells will appear slightly rougher due to the curing process. Rinse them briefly under cool water to remove any salt residue.

Place the cured eggs in the 1 whole Airtight Storage Container. Store them in the refrigerator for up to 6 months. The flavor will continue to develop over time, becoming more complex and intense.

Step 5: Test and Use

To check if the eggs are properly cured, hard-boil one and cut it in half. The yolk should be firm and bright orange, while the white should be salty throughout with no unseasoned spots.

Use these salted eggs in traditional Filipino dishes like salad or as a flavorful addition to congee. Their rich, umami-packed profile adds depth to any preparation.

Common Mistakes When Making Perfect Results

Weak Brine Solution

Using insufficient salt is the most common mistake. Your brine must be fully saturated—2 cups kosher salt to 4 cups water is non-negotiable. I learned this the hard way when my first batch came out bland. Test by adding salt until no more dissolves. 💡

Floating Eggs

Eggs naturally float, leaving the top portion uncured. Always weigh them down with a small plate or weight to ensure complete submersion. I use a ceramic ramekin as my go-to solution for home brining.

Inconsistent Temperature

Store your brining container in a consistently cool, dark place—60-70°F is ideal. Temperature fluctuations can cause uneven curing. My Boston kitchen closet works perfectly for this.

Skipping the Rinse

After curing, rinse the eggs briefly under cool water to remove surface salt. Skipping this step can make the shells taste unpleasantly salty. I use a gentle stream to avoid damaging the cured exterior.

Early Taste Testing

Resist the urge to test before the full 30 days. The salt needs this time to properly penetrate. I once cracked one at 15 days and found the center still raw-tasting. Patience is key here.

Poor Storage

After curing, store in a sealed container in the fridge. Exposure to air dries out the eggs. I transfer mine to a glass jar with a tight lid. They’ll keep for 6 months this way.

Frequently Asked Questions