04/09/2026
๐ฅ History of Salted Eggs
Salted eggs are an ancient preserved food traditionally associated with China and other parts of East and Southeast Asia. The basic method is simple: fresh duck eggs are preserved by soaking them in a saltwater brine or coating them with a mixture of salt and clay/other materials.
Duck eggs became especially popular for salting because their larger yolks and higher fat content produce a rich, firm, and flavorful yolk after curing. The salt draws out moisture while allowing the egg to remain preserved for a longer period.
Over time, the tradition spread throughout Asia, including the Philippines, where salted eggs became a familiar part of local cuisine. Filipino itlog na maalat is commonly made from duck eggs and is often served with fresh tomatoes and onions, or paired with dishes such as grilled meats, fried fish, and rice.
Today, salted eggs are no longer just a preservation method. They have become an important food product in the Philippines, with salted egg yolks also being used in pastries, chips, sauces, pasta, and other modern food creations.
*Photo from Kawalingpinoy.com
