Salted Eggs in Clay ( Itlog na Maalat )
This is a procedure on how to make salted eggs in clay. This method of making salted eggs compered to making it in brine is a little tedious. You have to use a mixture of clay and salt to make a paste like consistency and store it for 15 to 20 days until the brine penetrates inside the eggs. But it produce better quality and longer shelf life.
- 13 raw duck eggs
- 12 cups clay
- 12 cups rock salt
- Mix 12 cups of clay and 12 cups of salt, adding water gradually until well blended.
- Apply a generous portion of this mixture at the base of a palayok (clay pot).
- Coat each of 13 duck eggs with the mixture.
- Arrange in layers and allow from 1 to 2 inches space in between to prevent breakage.
- Cover with extra mixture and store.
- Try an egg after 15 days. If not salty enough, extend storing period.
- When ready, boil egg for 5 minutes, and let stand 10 more minutes.
- Color eggs, if desired.