Homemade salted eggs: Something out of nothing

“Hey. What’s happening to you? How come I have not seen any new posts on your blog?” asked a couple of fellow bloggers and faithful readers. After getting that question from people who actually bothers to read my blog, I wanted to hide under the sheets from blogger shame. The absence from the blog seems that I have been doing nothing. And I’m the type of person who beats herself so hard when I do squander precious time, something that you could never ever gain back.

This blogpost has been sitting inside my head for a couple of weeks now. Oh, I stand corrected. Judging by the date on my last post, this blogpost has been over two months in the making. Night after night I thought of blogging, sitting on the couch and sharing my food adventures, which I have had a fair bit of, but somehow I managed to wriggle out of sitting still, digging up and sorting out the million and one thoughts in my head. And those thoughts just remained there…inside my head.


Instead, on repeat were short videos of the irresistible Mirco that flat nosed pig of a dog with the demure sensibilities of a cat. Oh, how I air-pinched my screen from the oozing adorable fugliness (i.e. F–king ugliness).

Instead, I constantly found chores to do: an exploding bag of dirty clothes awaiting its sudsy fate in the washing machine or its sister, a bucketful of damp laundry craving for the kiss of the toasty desert sun, or a two-day stack of greasy tableware in dire need of a hot bath.

Instead, I always managed to find and enjoy episode after episode of my favorite TV series and movies, lay down on the bed by my lonesome self or snuggled in the warm embrace of The Husband.

Instead, I have emails to read and reply to or a person to chat with and friends to stalk on the social networks. We, expats, always have the need to be updated

Instead, I regularly read and admired (actually, even grew green with envy on how they could do that) the photos and writing of my favorite blogs.

Instead, I spent quality time with The Husband and my Dubai circle of friends: eating at our favorite food haunts, sipping wine under the stars in the cool winter night beside a modest bonfire, swimming in the icy waters of Oman, cuddling with other people’s pets.

On the contrary, though I thought that I did nothing; I actually did something. So, I actually have no regrets not doing anything on the blog because damn good somethings came out of spending time elsewhere.

Just like making homemade salted eggs, which I have learned is not as easy as pie because making pie does sound difficult. Making homemade salted eggs is almost doing nothing at all, but getting something wonderful out of it.


  • 6-duck eggs. One can actually use ordinary chicken eggs instead of duck eggs. But duck eggs, especially the yolks, are, in my opinion, more buttery. I chose organic fresh duck eggs, not because I’m hoity-toity, but to be assured of freshness.
  • 1-cup sea salt
  • 4-cups water


  1. Wash duck eggs with lukewarm water to remove any dirt.
  2. Pour 4-cups of water and 1-cup of sea salt into a small sauce pan. Heat salt and water mixture until the sea salt dissolves completely. Once the salt dissolves, you now have what you call “brine”
  3. Set the brine aside until it has cooled down enough for you to comfortably dip your fingers.
  4. Place eggs in a container (In my case, I used a plastic air-tight container) then transfer the brine until it completely covers the eggs. The eggs will float to the top and one trick my chef sister taught me is to fill a plastic bag with water and put it on top of the eggs. This nifty trick actually works! The eggs were properly submerge in the brine.
  5. Keep container in a dark place like the corner of your cupboard and let it sit between 21 to 30 days. Saltiness of the eggs will depend on the length of the “incubation” period. If your palate is on the saltier side, let the eggs sit in the brine for more than 21 days.
  6. After the “incubation” period, remove the eggs from the brine and give them a quick wash under cold water.
  7. Then boil the eggs just like regular hard boiled eggs.
  8. Once the eggs are hard boiled, let them cool for a while (30-minutes to an hour) before placing inside the refrigerator. Traditionally, Philippine salted eggs are dyed red, or rather, fuchsia, to distinguish the salted eggs from the regular eggs. But since I could distinguish which from which, I didn’t bother to dye my salted eggs.

Consume the salted eggs within 2-3 weeks of refrigeration. I actually consumed all 6 eggs within a week and half!

How to eat salted eggs? Well, I enjoy them during breakfast as part of the Filipino breakfast triumvirate, the -silog: a heavenly trio of breakfast meats in the form of fried cured beef, savory or sweet pork sausages, salted fish, hotdog (must be color red to become truly Pinoy!) or corned beef, garlic fried rice and egg. I cut up the egg with shell on in half using a knife, scoop it out using an ordinary spoon, cut into pieces and then mix with fresh tomato pieces. These babies are also salty and creamy enough to replace cheese on pasta. The salted egg whites actually taste like white cheese :-)

See how doing nothing is actually something?

Delirious about delicious,


P.S. My non-blogging has been so bad that I even had to reread an old post to remember my blogpost closing signature. *toink*

P.P.S I am experimenting on making salted chicken eggs since the duck egg seller doesn’t carry them duck eggs anymore :-( (Anybody know where else in Dubai one could get fresh duck eggs?) 2 more weeks and they should be ready to eat!

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  1. says

    Welcome back, Didi! Your post brought back memories from the Philippines. I love salted eggs, and they go so well with all the -silogs. I’d be happy to eat them with fried rice and some fresh tomatoes!

    If I make them, I think I’d dye them fuschia because that’s how I remember them 😀