Itlog na maalat (4)
If the egg looks black inside it is trown away since this indicates that the egg is bad.
After this 20 day process, the eggs are hand cleaned with water and prepared
to be cooked in low fire for 50 minutes. Time counted from the first boiling of
water and the immersion of an egg batch. The eggs are wrapped in a
fish net for ease of taking out from the basin.
The cooked eggs are then colored red in a container with lukewarm water and
mixed with the dye.
Wow, I didn't know salted eggs are made this way. Your pictures are wonderful!
Posted by: Paula | April 26, 2008 at 11:02 AM
Now I wonder how the salted eggs made with this method compare with those made with other methods, like immersing in a supersaturated salt solution. Would they be saltier, tastier?
Posted by: dave | April 01, 2007 at 02:04 PM
I love salted eggs and I've been wondering how they are made and now I know. Thanks for this informative piece
Posted by: chase | March 31, 2007 at 05:53 PM
You have such a great eye for documenting these things, Sidney.
Posted by: Otto K. | March 29, 2007 at 08:12 PM
So, this is how they process wholesale saled eggs. My aunt in Subic used to just dig a hole in ground and bury some eggs. After a week they become salted eggs!
Don't forget to feature the egg that Ivan introduced us to during the food wok in Binondo :)
Posted by: eric aka senor enrique | March 29, 2007 at 11:17 AM
It really is cool to be on the inside with you like this.
Posted by: Ruth | March 29, 2007 at 12:34 AM
Wow. It's just amazing to see this, and it is obvious that your subjects are very comfortable with you. Great series!
Posted by: Teresa | March 28, 2007 at 10:03 PM
i love salted egg and also century egg...
but am not sure after looking at these pictures...hehehehehhe
very good shot and stories on how those are made....
an asian delicacy...
Posted by: zbjernak | March 28, 2007 at 09:58 PM
"Excellent! Is this a Holga shot?"
it's a camphone shot.
holga? i wish! haha!
Posted by: rick | March 28, 2007 at 08:37 PM
Ces oeufs demandent une grande préparation et beaucoup d'attention pour leur salubrité.
Posted by: Christian | March 28, 2007 at 08:37 PM
Interesting!
How did you manage to find such amazing places for photo documentary Sidney?
(:
Posted by: Kyels | March 28, 2007 at 08:07 PM
what interesting things I would never know with out visiting this site
Posted by: johnz | March 28, 2007 at 07:50 PM
The really good ones have a greasy core with a sandy texture. :)
Posted by: Chinkin | March 28, 2007 at 06:46 PM
To answer Shari's question, I think one has to go back into the earlier of issue of this series. It was explained there that salted egg has to be red to distinguish it from fresh egg :)
Posted by: dodongflores | March 28, 2007 at 06:36 PM
Fascinating process and some great photos. Thanks
Posted by: groovyf | March 28, 2007 at 06:03 PM
The eggs thus cooked do not try me
Posted by: Gérard Méry | March 28, 2007 at 03:57 PM
seems one heck of a long drawn out process just to cook an egg! i suppose i'll just have to try one to see if it's worth the effort!
Posted by: david | March 28, 2007 at 02:48 PM
Interesting and time consuming process
Posted by: navin harish | March 28, 2007 at 01:30 PM
Have you ever asked why salted eggs have to be red? :D
Posted by: Shari | March 28, 2007 at 01:06 PM
glad to learn more.... with these series.. i have no idea this was the process... i only know.. they have to dye it. hehe
Posted by: tina | March 28, 2007 at 11:35 AM
These guys have some serious muscles, especially considering they handle delicate eggs all day. I think I'm in the wrong profession.
Posted by: Toxic Lens | March 28, 2007 at 11:32 AM
This is a great series. I always learn new things when I visit your blog.
I like salted duck eggs better than salted chicken eggs. The salted duck eggs are more tasty and when you open it, there's some oil that makes it really appetizing.
Posted by: rach | March 28, 2007 at 10:03 AM
well, as they say, no food is free of dirt. at some point, we eat every bacteria that comes with it, including the hands that make them.
is it necessary to take off your shirt when working? why must men continue to do that! it's not sexy at all.
Posted by: rayts | March 28, 2007 at 09:21 AM
i like salted eggs especially if used as garnishing in enseymada.
Posted by: iskoo | March 28, 2007 at 09:04 AM
Thanks for a great series - always something to learn here.
Posted by: John | March 28, 2007 at 05:58 AM