Making salted eggs is an old technology, and most likely originated in China.
Here is an easy-to-follow procedure, the old folks’ way.
- Mix 12 cups of clay and 4 cups of salt, adding water gradually until they are well blended.
- Apply a layer of this mixture at the bottom of a palayok or banga.
- Coat each egg with the mixture.
- Arrange the coated eggs in layers, giving a space of 3 to 5 cm in between them.
- Add the extra mixture of clay and salt on top, cover the container with banana leaves, and keep the setup in a safe and cool place.
- Try one egg after 15 days by cooking below boiling point for 15 minutes. If not salty enough, extend storing period.
- Color eggs if desired.