Salted eggs figure in so many Pinoy salad dishes. It is affordable, is a great appetizer, and has a long shelf life. It really preserves the eggs. Since I like this so much, I just had to learn to make it at home. It is not actually cheaper considering the effort, but it tastes so much better than what we buy at the store. It’s not so salty, too. So I am sharing with you here my homemade salted eggs recipe.
Salted Egg Salad
I grew up eating salted egg salad because it is a wonderful appetizer. That is just a simple combination of diced salted eggs, tomatoes, and onions, seasoned with a bit of salt and tossed in soy sauce. Sometimes, we would add spicy vinegar. Oh boy, this was already viand (ulam) in itself and I could certainly finish a big plate of rice with just this.
When I got married, I brought the habit of making salted egg salad at my in-laws’ home. Since the palate has become more sophisticated, I would sometimes toss the salad in balsamic vinegar.
To make it healthier, I add some sinaw-sinaw leaves. It’s a kind of therapeutic weed that grows in the garden during the rainy season. Read more: Sardine and Salted Egg Salad Recipe for a Budget Meal
During the pandemic, I kept cooking dishes for the family and one of the things that I learned to make was salted eggs. It is actually very easy to do. However, it is the waiting part that pains me. Read more on how to make homemade salted eggs.
Homemade Salted Eggs Recipe
You only need three things and lots of patience in order to make your homemade salted eggs. Here’s what you will need.
- 1 tray duck eggs, cleaned
- 2 1/2 cups salt
- 10 cups water
Note: You may also use chicken eggs if duck eggs are not available. Normally, duck eggs are used because they taste better when salted. Please note that chicken eggs seem to have a thinner shell and are therefore very fragile. Handle them with care and check if there are cracks before curing. Cracked eggs will rot.
Procedure for Curing:
- 1. Eggs should be cleaned well. Brush off any duck poo. Check all around for cracked eggs and set them aside. After rinsing, put them back on the rack to dry.
- 2. Make the brine solution. Boil the water and salt. Mix until the salt has completely dissolved. Uncover your pot and cool completely.
- 3. Place all the eggs into a glass jar. Since I couldn’t find a jar that can fit all 30 pcs of eggs, I used a plastic box.
- 4. Pour the cooled brine solution into the container.
- 5. The eggs will float. Use weights to push the eggs down so that they will be submerged completely and soaked in the brine solution for curing.
- 6. Cover the container and note the date when you started curing it. Store in an area that is not hit by direct sunlight. I placed my box under the table behind a wall.
Cooking the Salted Eggs
- 1. On Day 21, take one egg out of the box and boil it. Check the saltiness. If the flavor is enough for you, you can already cook the entire batch. If not, extend the curing by another 7 days or you can end it at 30 days.
- 2. To cook all the eggs, remove them from the curing solution and into a basin. Rinse them in water. I didn’t want to cook the egg in the 21-day old brine solution because there is an unpleasant smell to it.
- 3. Place all the eggs in a pot and pour water that’s just enough to cover them. I sprinkled about 4 Tbsps. of salt all over, covered the pot, and turned on the heat to medium.
Note: Don’t boil on high heat or else the shells will crack.
- 4. When the water started to bubble, I timed the cooking for 8 minutes.
- 5. At exactly 8 minutes, I turned off the heat and brought the pot to the sink, poured off the hot water, and filled the pot with tap water. Then I transferred the eggs to the box again and filled it with water. If the water is still hot, add some more or let it overflow. This should arrest the cooking process so that you will get perfect yellow egg yolks.
- 6. Painting them pink or red is just an option.
Now, your homemade salted eggs are ready to eat or give away. Use them for salads or for dishes like Salted Egg Shrimps.
Storing Homemade Salted Eggs
To make your homemade salted eggs last longer, store them in the refrigerator. I waited until the next day for them to cool completely before I placed them in the chiller. It has been 2 months now and they are still good.
For obvious health reasons, we don’t eat salted eggs everyday.