Itlog Maalat means salted duck or chicken eggs. It’s one of many Filipino delicacies which in the old days, eggs are brined into the mud made of part clay, part salt moistened with water. Eggs are buried and kept into the salt mud for 15-18 days. Nowadays, we’re not burying them anymore. People find ways to make salted eggs, like using large transparent jars to soak eggs in highly-concentrated salt water, and kept there for the same length of days. But how do you serve Itlog Maalat or Salted Egg taken as your meal? Here’s one way with Mark.
Ingredients: 3-4 servings
4 salted eggs, sliced in bite sizes
1 large sliced, green tomatoes
1 large sliced, red tomatoes
1 small chopped red onions
1 large calamansi or lime
Preparation:
- Simply remove salted egg shells and slice in bite sizes. Slice green and red tomatoes accordingly, chop red onions and combine them with
the salted eggs. - Squeeze the calamansi or lime juice and thoroughly combine ingredients together. Serve with steamed rice.
Tip: There are many uses for Itlog Maalat. They can be as Bibingka(rice cake) toppings, a side dish for grilled fish or pork and so on.