But one that I do like is called itlog na maalat or salted egg. When you go to the market here, you can differentiate them from normal eggs by their color. They're dyed a migraine-inducing purple.
These babies are ready to eat. Remove the shell, slice 'em up, and they make a fine topping for a lot of dishes. Earlier today I had a bibingka (something like a rice cake) topped with cheese and coconut flakes and butter and slices of salted egg. Yummy.
The Tagalog word for egg is itlog. This word is also used when talking about balls (and I don't mean the kind children play with).
Which reminds me of a couple of classic Pinoy jokes about eggs/balls/itlog.
Q: How do you make your eggs red?
A: Slap 'em.
Q: How do you make your eggs salty?
A: Go jogging
No, I don't think we have jokes about blue balls/eggs. But what the blazes do I know.
Oh I love these with diced tomatoes and green mangoes. You only need rice and you're all set.
ReplyDeleteI wonder if I could recreate this effect? - perhaps I'll experiment with some pickled beetroot .....
ReplyDeleteWow, those are some bright pink eggs!
ReplyDeleteAt least you didn't write this on YOUR mom's birthday!
ReplyDeletei miss itlog na maalat as palaman sa pandesal, yummy!
ReplyDeletegrace
Photo: I make a mean green mango salad. No salted egg in my version though!
ReplyDeleteDaddyP: Just make sure you have the TG's permission before you do it.
Citizen: One example of the local color.
Bud: I'll think about something raunchy to write on my mom's birthday. I can't top yours, though.
Graciaaaaa!: Musta na? Kelan ka uwi ulit? Itlog na maalat sa pandesal? Now that I don't think I'd dare try.
Do they eat the eggs with the embryos in them like in other places? I can't get over that. I mean, I guess it's just as bad as eating a cow, but this just seems weirder, for whatever reason.
ReplyDeleteNat: Duck embryo, that's a very popular street food here, called balut. I won't gross you out with a picture.
ReplyDeleteDuck embryo? Sounds delicious - deep fried or raw like sushi? x
ReplyDeletePenfold: They're usually boiled, but some restaurants have a sizzling version...served on a hot plate.
ReplyDeleteSushi...mmmmmmmm.
Ew, you're on your own there - I can't bear eggs - salty or otherwise.
ReplyDeletePuss
We have that too I think... but it's white in colour and covered with something moss like that is black in colour on the shell
ReplyDeleteI love salty eggs toooooo
Puss doesn't like eggs, check. I'll remember that if we ever get together for dinner one of these days. :-)
ReplyDeleteZI: Heyyyy, so good to see you again. I think your version there in Malaysia is more similar to century eggs (which we have too). Very flavorful!
I'm not sure I understand. The purple ones are already hard boiled?
ReplyDeleteYes, Travis. You buy them already boiled and salted.
ReplyDeleteMe, I've always wanted to try some balut. One of these days, one of these days ... there's a Filipino market up in the capital city that reportedly carries it.
ReplyDelete