#7 Red Eggs

Itlog na pula or salted red eggs is a no-no for heart and kidney patients as one red egg carries, perhaps, more than your required salt intake in a week’s time.

But for those with a higher salt threshold these eggs are superbly yummy with minced tomatoes, cucumbers, as toppings for bibingka (native rice cakes) and other salads that require a litte salty zest.

The red color simply serves to separate or distinguish the eggs from uncooked and non-salty ones and to avoid confusion in the market. Duck eggs are also often used for itlog na pula.

The eggs are marinated for weeks in dissolve salt, literally absorbing the salty concoction over time. Cooked and later dyed in red, it is a marvelous side dish on the  Pinoy’s kitchen table.

Mabuhay ang itlog!


Filed under Food

4 responses to “#7 Red Eggs

  1. Mavic

    My daughter Thea made bibingka on new year’s day from a pack of bibingka mix we bought from the FilAm store in Queens. It’s yummy but certainly not the same as our native bibingka. We also realized that we lacked one important ingredient – itlog na pula! Thea’s next batch of bibingka will have to wait three more weeks when my home made itlog na pula is ready. Two eggs are currently sitting and drowning patiently in saline solution in one corner of our pantry.

  2. Donna

    masarap yan sa fresh kamatis at mainit na rice – ginugutom tuloy ako – ano ba yan!

  3. elizabeth padlan

    i just bought red salted egg from kalentong market, currently at php 7.50

    it’s truly yummy cause it is duck egg in its natural egg yolk oil

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s