Mallard duck eggs, the sa
me kind used for making balut and penoy, are used for making itlog na maalat or salted eggs. I don’t know if that still holds true today or whether large chicken eggs are substituted for the duck eggs which are considerably more rare and expensive than chicken eggs.
me kind used for making balut and penoy, are used for making itlog na maalat or salted eggs. I don’t know if that still holds true today or whether large chicken eggs are substituted for the duck eggs which are considerably more rare and expensive than chicken eggs. Itlog na maalat are sold cooked--hard-boiled to be more precise. The red color of the shells isn’t natural, of course. The shells are colored to distinguish them from fresh eggs. In wet markets, itlog na maalat is sold side by side with fresh eggs and imagine if the vendor gets a little confused and gives you salted eggs when, in fact, you 
intended to buy fresh ones. In Pateros where making itlog na maalat is a town industry, along with balut and penoy, you can buy them before the shells are dyed.
intended to buy fresh ones. In Pateros where making itlog na maalat is a town industry, along with balut and penoy, you can buy them before the shells are dyed. Salted eggs are often cut into small cubes and mixed with diced tomatoes to make a salad that is the traditional accompaniment for tinapa or any fried or grilled fish. You don’t have to limit the salad to salted eggs and tomatoes, however. You can be a little more creative by adding fresh herbs and some subtle seasonings.
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