Dr. Datuin’s Way of Salted Eggs

I am a fan reader of manila bulletin, specifically for news updates and other interesting articles, and “Her Salted Eggs Last Longer” article caught my attention. I find it interesting since I love salted eggs as well. Well, most of us Filipinos for sure love salted eggs. It is one of our best native delicacies that had been adapted from Chinese culture.

Salted duck eggs are preserved food product made from soaking duck eggs in brine solution or packing each egg in salted charcoal. In Asian markets, these eggs are sometimes sold covered in a thick layer of salted charcoal paste or sometimes sold with the salted charcoal removed, wrapped in plastic and vacuum packed. While, in Philippines we are known to dye our salted duck eggs to distinguish them from fresh duck eggs, which is why we call our salted ducks eggs red eggs.

There are few methods of making salted duck eggs. One is simply soaking the duck eggs in a brine solution stored indoors at a room temperature over the next 12 – 14 days resulting to reach at least two to three weeks of the duck eggs shelf life.

Another way is coating the duck eggs with ordinary clay without sterilizing the clay stored indoors at a room temperature over the next 12 – 14 days as well producing three to four weeks longer of the duck eggs shelf life.

Moreover, same method, but the clay is heated in a vat to sterilize the ingredient before mixing in the salt for coating the eggs that will produce four weeks or more shelf life of the duck eggs.

However, Dr. Jovita Datuin, Head of Agricultural Research Center of the Department of Agriculture in Region 1 based in Bacnotan, La Union found a different method of producing salted duck eggs that could have a longer shelf life of at least eight weeks.

According to Manila Bulletin:

Dr. Datuin’s method is different. She uses special clay gathered from the termite mound which she sterilizes with the use of an autoclave. The microbes in the soil are killed by the extreme heat rendered by the autoclave. Which means that the material is very sanitary.

For one batch of making quality salted eggs in her autoclaved clay method, she recommends selecting 250 pieces of fresh, clean and crack-free eggs. The eggs should not be more than three days old.

The eggs should be checked perfectly to assure crack-free duck eggs and must be washed properly with soap and water.

To prepare the coating material, a 1.5 kg. clay is pulverized and heat it in an autoclave for 1 hour. After which, mix the autoclaved clay with 1.5 kg. as well of salt and she says that this is good for 250 crack-free duck eggs. To have a muddy paste, Dr. Datuin prepares enough boiled but cooled water to the autoclaved clay and salt mixture. Mix well and you are ready to finally coat the duck eggs. Dr. Datuin’s way of curing the eggs is for over 20 days in a dry place at a room temperature that will produce eight weeks or more shelf life of duck eggs.

Of course after 20 days of curing, wash thoroughly the eggs and boil it to finalize your salted duck eggs. You are then ready to offer it to the market. What’s good about this is the eggs can now be exported to other countries so our fellow Filipinos working abroad who loved salted duck eggs could have a taste of our native delicacy.

Look how intelligent and innovative our fellow Filipinos, we are receptive to continuously improving products for convenience and to provide solutions to some predicaments that could even provide greater benefits to our health, environment and economy. What can you say about it?


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