Salted duck egg was originated and influenced by the Chinese and later on it became a part of every Pinoy foods. The popular method for processing salted eggs in the Philippines is by mixing clay, rock salt, and water. The fresh eggs are individually dipped and stored in two weeks, then boiled.
Salted duck eggs are normally boiled or steamed before being peeled and eaten as a condiment to congee or cooked with other foods as a flavoring. The egg white has a sharp, salty taste. The orange-red yolk is rich, fatty, and less salty.
Making salted duck egg salad is one of the best recipes because it is very simple, easy to prepare and budget-friendly. It is also a perfect match with fried fish, grilled pork, longganisa and steamed or fried rice.
In this recipe, we made a twist by adding chilies to make it spicier and the saltiness of the red eggs is balanced by the pickled garlic, tomatoes, and onions.
Salted Duck Egg (Itlog Maalat) Salad Recipe
- 4 pcs. red salted (duck or chicken) eggs
- 1 pc. big red onion, thinly sliced
- 3 tablespoons of lime or calamansi juice
- 3 pcs. tomatoes, chopped
- 2 pcs of bird’s eye chili (siling labuyo)
- 1 small sized cucumber, chopped into small pieces
- 2 spring onions finely chopped
- pinch of ground black pepper
- pinch of sugar (optional)
- Removed the shell of the eggs, then cut into wedges.
- Place them on the serving plate or bowl
- Put a red onion, tomatoes, cucumber, spring onions and ground black pepper
- Add sugar, lime/calamansi juice and, chilies according to taste and then mix.
- Best serve with rice and grilled or fried fish, Tapa or Tocino
- Share and Enjoy!