Itlog Na Maalat Recipes

SALTED EGG SALAD (ITLOGNA MAALAT)

Steps:

• Mash eggs with a fork in a large bowl into fine pieces. Stir in vinegar, oils, fish sauce, pepper, and salt. Fold in cherry tomatoes, red onion, white parts of green onions, and Thai chiles until well mixed. Squeeze a lemon wedge over the top.
• Spoon egg salad into lettuce cups; sprinkle with green parts of green onions.

SALTED EGGS

Steps:

• In a pot over medium heat, combine water and salt. Bring to a boil, stirring until salt is completely dissolved.
• Remove from heat and allow to fully cool.
• Place eggs in a large container. Add the brining solution, making sure the eggs are fully submerged.
• Weigh down with a small plate or a plastic bag filled with water. Cover and keep in a cool, dry place for about 18 to 21 days.
• Drain eggs from the solution.
• In a pot, place eggs and enough water to cover. Over medium heat, bring to a boil, uncovered, for about 20 to 25 minutes or until hard-boiled.
• Drain eggs and allow to cool. Store in the refrigerator.

FILIPINO ITLOG NA MAALAT AT KAMATIS (EGG AND TOMATO SALAD)

Steps:

• Mix all ingredients well. I like to mix mine where the yolks have dissolved and forms a nice cream to the salad.
• Place in refrigerator for 2 hours or longer.
• Serve cold with hot rice.

SALTED EGGS (ITLOG NA MAALAT)

Steps:

• Wash eggs.
• Place the rest of the ingredients in a large container with a lid.
• Mix until salt is completely dissolved; let cool.
• Add eggs (Make sure the eggs are completely submerged. The eggs will have a tendency to float to the top. Use something to put on top of the eggs to ensure the eggs remain submerged once the lid is closed.) Leave in room temperature for 30 days.
• After 30 days, boil eggs.
• When cool, refrigerate.
• Enjoy!