When I saw that H-mart carries fresh duck eggs in their store, I knew I had to make “Itlog na maalat” (salted duck eggs). I rarely buy pre-made made ones since I am wary of buying food products that are made in China, with the food safety violations and controversy you hear in the news lately it is wise to be cautious.
Salted duck eggs and tomato salad are usually served as an accompaniment to fried or grilled meat/fish in the Philippines. It is available in almost any grocery store as it is a popular food item. It is also used as a topping for local delicacies like puto and bibingka (rice cakes). The Chinese on the other hand eat salted duck eggs with congee (rice porridge) and use it as a filling for mooncakes and steamed buns.
It is also great just to eat with rice, sometimes the simplest of food are the best. I would say this is one of my favorite comfort food.
To make, place 5 cups water and 1 cup salt in a saucepan and heat over medium to low heat until salt dissolves. Let the mixture cool. In a container, arrange your duck eggs and pour the brine over it. To ensure that the eggs are submerged in the liquid place a weight such as a cup or ziplock bag filled with water. Cover the container and keep in a cool dry place for 21 days.
When 21 days are up, remove eggs from the brine and rinse with cold water. Boil the eggs for 20 minutes or until cooked, these take longer to cook than regular eggs. Keep or store in the refrigerator until use.
I served this by chopping some roma tomatoes and adding the diced salted duck eggs as an accompaniment to grilled pork chops.