Salted Egg with Tomato Salad or Itlog na maalat at kamatis is probably one of the easiest Filipino salads that I love to make whenever I want a quick, simple, and appetizing side dish.
This traditional Filipino salted egg with tomato salad or salted red egg and tomato is usually paired with fried or grilled fish and grilled pork belly. It can also be eaten as it is or paired with a plate of cooked rice.
Ingredients
- Salted duck eggs or chicken eggs - If you live in the United States or outside the Philippines, you can usually find salted eggs in Asian Stores or International Stores in the refrigerated section.
- Ripe Tomatoes - Large or cherry tomatoes are delicious choices. Slice them into dice.
- Diced yellow onion and green onion - Skip it if you don't care about the taste of onions.
- Salt and ground black pepper
Questions and Answer
A salted duck egg is made by soaking duck or chicken eggs in brine or packing each egg in the damp, salted clay. The eggs are then stored indoors at room temperature over the next 12 to 14 days to cure, the salt equilibrating in the batch by osmosis. In the Philippines, we use a red dye to distinguish them from fresh duck eggs.
The main purpose is to remove the fishy taste and create a distinctive flavor and extend the shelf life of eggs and can increase the economic value of the eggs. Salting egg is a great way to preserve and keep them safe from delivery to their destination.
Salted eggs require salted clay to cure and process the egg which results in a salted egg taste.
Definitely! Eggs are rich in healthy protein and fats. It is a good source of Vitamin A, B-12, iron, and selenium. Try to choose free-range and pasture-free eggs when you can.
Cooking Tips
- Remember that we need to use salted egg in this recipe, not a regular egg. You can use duck egg, my favorite as it has a rich flavor, or chicken egg, which is the most accessible.
- Tomatoes release juice if you mix it with salted egg, so we don't need to add water to the salad.
- Feel free to add other veggies that you like. Cucumbers and radish are my favorites to add crunchy texture and color to this side dish.
Storage Tips
To store this salted egg with tomato salad, transfer it to an air-tight container and keep it in the refrigerator for a week. It will create more water from the sliced tomatoes, but it will still taste delicious.
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Salted Egg with Tomato Salad
Equipment
Ingredients
- 2 large salted eggs sliced
- 2 cups ripe tomatoes
- ½ small yellow onion diced
- 2 tablespoons green onion chopped
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
Instructions
- In a bowl, combine diced, tomatoes, diced onion, green onions, salt and pepper. Stir until well combined.
- Peel off the salted eggs, then slice them in half until thin. Add it to the salad. Serve and enjoy.
Notes
Recipe Notes:
- Use salted eggs instead of regular eggs.
- You can add more vegetables such as cucumbers and radishes to add texture and color to the salad.
- You can also add heat by adding hot peppers. Just don't go overboard.
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