- Select 250 pieces fresh, clean and crack-free duck eggs.
- Candle the eggs to make sure that eggs are fresh, free from cracks and not stale.
- Wash the selected eggs with soap and water.
- Pulverize 1 1/2 kg clay and heat for 1 hour. After heating, mix the heated clay to 1 1/2 kg salt.
- Add enough cooled boiled water to the heated clay and salt mixture. Mix well until the mixture becomes muddy in consistency.
- Coat eggs with the clay mixture.
- Arrange coated eggs in containers like wooden boxes, plastic crates, big clay pot or pail no more than 50 pieces. Cover with cellophane.
- Cure for 20 days.
- After 20 days curing period, wash eggs thoroughly, separate cracked eggs.
- Boil eggs in medium fire for 4 hours.
- Cool eggs then arrange in egg trays. Separate those with cracks.
- Store at room temperature. Expiration date is for 6 weeks.
Dipping the eggs in red dye is optional and discourage.
Another method with photos at everythingsherbed.blogspot.com/2008/08/itlog-na-maalat-salted-eggs.html
For more information, contact:
DA-Region 1, ILIARC, DMMSU Compound
Sapilang, Bacnotan, La Union
Tel: (072) 719-0188 to 90
Email: [email protected]