Salted Eggs (Itlog na Maalat)
Ingredients
10 eggs
1 cup salt
3 tablespoons rice wine
1 tablespoon peppercorns
6 cups water
Directions
Wash eggs.
Place the rest of the ingredients in a large container with a lid.
Mix until salt is completely dissolved; let cool.
Add eggs (Make sure the eggs are completely submerged. The eggs will have a tendency to float to the top. Use something to put on top of the eggs to ensure the eggs remain submerged once the lid is closed.)
Leave in room temperature for 30 days.
After 30 days, boil eggs.
When cool, refrigerate.
