Traditional Filipino Delicacies: Salted Duck Eggs Prepared the Old-Fashioned Way

For Daniel and Nikka Aligaen, it's all about doing it slow and doing it right. Like everything good, it takes time...

It takes no less than fourteen hours to cook the duck eggs, including a long fifteen-day process buried in a special mixture of salt and soil for the perfect salted duck egg. It's old school and traditional the way it should be, offering richer flavors unlike the usual commercial variety of salted eggs. Produced in small batches, there's just nothing quite like salted duck eggs prepared the right way with time and whole lot of love and care with each batch.

It's always great to hear about young entrepreneurs continuing a family tradition, preserving a culinary heritage and allowing us to go back to our roots with real and authentic flavors. Daniel and Nikka Aligaen continues the tradition with their special salted duck eggs, with each bite taking you back to simpler times when real flavors mattered. The traditional and tedious process and time required for each small batch produces deep and rounder flavors without being too salty allowing you to savor the richness of the salted duck egg. A slice down the middle reveals the rich orange hues of the yolk, oozing with the natural oil for even more flavor. 

The salted duck eggs pair well with the tart notes of sliced fresh tomatoes, the perfect side dish with steamed white rice and some homestyle chicken and pork adobo. Or deep-fried fish. Or chicharon. Time, patience and a whole lot of love. That's what it takes for each small batch of salted duck eggs from Daniel and Nikka Aligaen. That's what it takes to enjoy rich, natural and real flavors and there's just no other way around it, and definitely no short cuts. The artisan salted duck eggs are available for P 20/egg or P 600 per tray of thirty eggs, but you'll have to call in your order and find out if a fresh batch is available. After all, it takes time and love to prepare each batch...