Her Salted Eggs Last For 8 Weeks!

Dr. Jovita Datuin (left) and the family of Ricky Malolos.
Ricky is a duck raiser who has adopted the salted egg
technology developed by Dr. Datuin.
Salted duck eggs made with autoclaved
clay, a technique developed by Dr. Datuin.
Dr. Datuin and her salted eggs.
One interesting agricultural researcher has come up with a technique for making salted duck eggs that have a shelf life of as long as eight weeks or two months.

That means, it can even be exported to other countries where there are overseas Filipino workers (OFWs) who love eating our native delicacies.

The researcher is Dr. Jovita Datuin who heads the Agricultural Research Center of the Department of Agriculture in Region I based in Bacnotan, La Union. She displayed her special salted duck eggs at the recent agricultural exhibit staged by the Bureau of Agricultural Research at the SM Megamall in Mandaluyong City.

Dr. Datuin explained that there are at least three other methods of making salted duck eggs. One is simply soaking the eggs in a brine solution – meaning salt and water. The shelf life of salted eggs made this way may be only two weeks.

Another way is coating the eggs with ordinary clay and salt without any curing or sterilizing of the clay. The resulting salted eggs may last for three or four weeks.

Then some people heat the clay in a vat to sterilize the material before mixing with salt for coating the eggs. Normally, the salted eggsproduced this way will last for four weeks or a little longer.

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.

The eggs are also well selected. 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 candled to make sure that they are fresh, free from cracks and not stale. Wash the eggs with soap and water.

The next step is to pulverize 1.5 kg clay then heat the same in an autoclave for one hour. After autoclaving, mix the autoclaved clay with 1.5 kg salt (good for 250 duck eggs).

Next, add enough boiled but cooled water to the autoclaved clay and salt mixture. Mix well until the mixture becomes muddy in consistency. Then coat the eggs individually with the clay mixture.

After coating the eggs, arrange them in containers like a pail, big clay pot or box. Cover the same with cellophane, and cure for 20 days. This means letting the eggs in the containers stand for 20 days in a cool dry place.
After 20 days, wash the eggs thoroughly. Separate cracked eggs if there are any. The eggs are then ready for boiling in medium fire for four hours.

After boiling, cool the eggs, then arrange them in egg trays. Again, separate those with cracks.

You can now store the eggs at room temperature. They will stay in good condition for at least eight weeks.

By the way, Engr. Ricky Malolos who has a big duck farm in Sto. Tomas, Batangas, is adopting the technology developed by Dr. Datuin. He plans to produce salted eggs the Datuin way in commercial scale.

Salted eggs, especially the kind that uses the Datuin technique could be sold at a higher price than the ordinary kind. Today, the going price is P10 to P12 apiece, depending on where the eggs are sold.
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