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.
Salted Eggs in Clay (Itlog na Maalat)
- 13 raw duck eggs
- 12 cups clay
- 12 cups rock salt
How to make Salted Eggs in Clay
- 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.