The Red Colored Salted Eggs Live On

newly bought red salted egg

I am a bit puzzled. There are still many manufacturers who are producing red colored salted eggs. There are also many customers like me who buy.

Do they know that the substance use for coloring egg is harmful to health? Or maybe, just maybe, the specific dye nowadays is certified food safe. Please enlighten me!

Salted egg is dyed with red color for easy identification. It is like a food label that shows its unique identity when group with others. Its inventor, whoever he is, might randomly picked red for this purpose.

newly bought red salted egg

Now is modern day. Cheap labels can be created easily with sticker paper, inkjet printer and a laptop PC. On medium to large scale production, volume but cheaper labels could be outsourced from printing presses.

That is right. several years ago I saw an article from the Department of Agriculture website about the undyed salted egg bearing a sticker label. Then months later the “Itlog ni Kuya” came into popularity.

I am not sure which came first. the company producing white salted eggs or the government institution doing the research.

It is not important anyway. What matter is, what I have in mind is possible. Getting rid of the red harmful dye using a simple sticker label and customer acceptance of such changes.

However, red colored egg is still very popular.

There are two reasons I see. White salted eggs are more expesive than regular. The extra cost of labels and the labor of sticking them manually one by one. Compared to dying, a large batch could be done with minimal work. Simply submerge them in a bath of dye solution and let dry.

Many people think, if it is not red, then it is not salted egg. They won’t believe even if you introduce and explain. To avoid trouble, many producers are sticking to old fashioned way.

We faced the same problem when we shifted the tablea shape into bar form. Most customers never wanted buying the bars even if we explained that they are just the same product they used to buy, only the shape changed.

The Turmeric Salted Egg, The Update

Yesterday, September 3, the 12th day, the day I should harvest the turmeric salted egg. So I did.

chicken turmeric salted eggsObservations:

1. The resulting color is not as deep as what I saw on WOFEX 2013. Maybe it should be colored with an artificial dye. Anyway, pale yellow is enough to distinguish it from the others.

2. Boiling the egg removes the turmeric shade ending to a dirty white finish. Adding turmeric during boil is an option to retain the pale yellow appearance.

3. Shell deformation was evident. I could not tell what was the cause.

4. After boiling, the white was jelly soft and the yolk was a bit hard and powdery.

5. One egg was cracked and the others where perfectly whole. Perhaps it was a mechanical damage after transferring the container from one place to another or due to salt absorption.

6. Egg white was too salty while the yolk had a nice taste. Cracked and whole eggs had no taste differences. I expected the first to be saltier.

turmeric salted eggs opened7. Turmeric flavor was slightly perceptible. Too much saltiness overpowered it.

8. For future trials, the brine should be lightened or the curing period shortened.


Jump here and learn how to color the egg golden yellow.

Making Quality Salted Eggs in Autoclaved Clay Method

making quality salted eggs brochureStep by Step Process:

1. Select 250 pieces fresh, clean and crack-free eggs.
2. Candle the eggs to assure its freshness and freeness from cracks and deterioration.

Egg candling is a process in which eggs, one at a time, are placed against a small hole with radiating light to asses its condition. It is used to determine which duck egg is penoy and which is balut.

3. Wash the selected eggs with soap and water.
4. Pulverize 1 1/2 kg clay then heat in an autoclave for one hour. Mix  with 1 1/2 kg salt. The mixture is good for 250 duck eggs.

I am guessing, autoclaving is done to eliminate unwanted micro-organisms that may interfere with the process or cause eggs to stale. Autoclave pressure is not indicated.

5. Add enough cooled boiled water to the autoclaved clay and salt mixture. Mix well until mixture becomes muddy in consistency.
6. Coat eggs individually with clay mixture.
7. Arrange coated eggs in containers like pail, big clay pot or box. Cover with cellophane. Cure for 20 days.
8. Wash eggs thoroughly. Separate cracked eggs.
9. Boil eggs in medium fire for four hours.
10. Cool eggs then arrange in egg trays. Separate cracked eggs.
11. Store at room temperature. Expected shelf life is about eight weeks.

Technology was extracted from the study: Shelf-life Evaluation of Salted Eggs Cured by Different Processing Methods. Study conducted by J.M.Datuin, B.O.Ronduen, V.B. Obsioma, R.B. Niebres, J.H.B. Tandoc and J.V. Catama.

For more info, contact:
Jovita G. Malicdem-Datuin, Ph.D.
Agricultural Center Chief III
CP: 09083998946

Department of Agriculture-Regional Field Unit I
Ilocos Integrated Agricultural Research Center (ILIARC)
Tel# /Fax:(072)719-0189

A brochure sourced technology article.

How to Make Salted eggs, Itlog na Pula

salted eggs

Salted eggs are very common to us Filipinos especially to class C and D families.  I usually buy itlog na pula for my ulam . It’s affordable and easy to prepare. Cut the egg to halves, scoop it with spoon and voila! I have my instant ulam. How lazy!

If you want to make your own salted eggs, you can do it for sure! The steps are easy. Go to nearest duck farm and buy some eggs. Chicken eggs will do but duck’s is more delicious and preferred.

salted eggs


Prepare one is to one mixture of clay and salt. Add water gradually until it becomes very sticky.  Coat eggs with the sticky mixture and arrange in clay jar or any suitable container.


Prepare two is to one mixture of  water and salt. Submerge eggs in brine solution. Prevent the eggs from floating by placing bag of water on top.

Regardless of the method you use . Let your eggs stand for 12 days and try if the saltiness is enough. Let stand longer if saltier eggs are desired.  Coat with food grade red dye.

Flavored salted eggs can be achieved by adding wine, herbs, pepper and other flavorings to clay or brine mixture.

If planning to mass produce, an instrument called salinometer will be of great help. It is an instrument for testing salt levels.


The popular egg dye known as Sudan Red was banned by many countries.  Other color alternative exist like allura red and the natural food dyes.

You may inquire to this address for red egg dye.

MGM Food and Commodities Corporation
61 Mariveles Corner Sultan Streets
Mandaluyong City 1550, Philippines
Tel:5335111, 5335126, 7184277
Telefax: 7184278, 5335110, 5336201