Salted Eggs

When we got back into our house we were so thankful to Harley who stayed in it while we were gone!  He works at Faith and is such a hard worker and always so cheerful!  We were thankful he kept such good care of our house and bird and dog!!

But he left behind a purple salted egg.  We have seen these in the grocery store for the last 6 years but we've never purchased one.  We decided that we would try it out.  Mars and I both tasted it but Harms wouldn't after she saw our faces.  The flavor of the egg was basically non existent since it was like eating soft salt!  Not my favorite thing I've ever eaten but not terrible either.  It would probably be good over rice and you'd certainly not need to add soy sauce to the rice!

Here is wikipedia's information on salted eggs in the Philippines:

A popular method for processing salted eggs in the Philippines is the Pateros method. The salted egg is prepared "Pateros style" by mixing clay (from ant hills or termite mounds), table salt and water in the ratio of 1:1:2 until the admixture becomes smooth and forms a thick texture similar to cake batter. The fresh eggs are individually dipped in the admixture, and packed in 150-egg batches in newspaper-lined 10x12x18 inch wooden boxes (often residual boxes of dried fish packing). The whole batch is then lightly wrapped in newspapers to slow down the dehydration process.

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. Curing can last up to 18 days, but that results in very long-lasting red eggs that can have a 40-day shelf life, which is largely unnecessary, as the eggs are stocked and replenished biweekly.

After the two-week curing period, the eggs are hand-cleaned with water and a brush and prepared to be boiled in low heat for 30 minutes Time is measured from the first moment the water boils and the eggs are immersed. A 50-egg batch is then wrapped in fish nets for ease of removal from the cookware, which must be large enough to accommodate the batch with a two-inch covering of water.

Chicken eggs may be processed the same way, although up to 10% of the batch can break during the process.