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| Red Egg from Lola's Kitchen at The Enterprise Center Food Park |
For the record, this seems to be the worst red egg I've seen and served to me ever. The red dye obviously seeped through the egg shell resulting in pink spots in the egg white. The yolks, however, look good.
Red eggs among Filipinos are preserved with the use of salt for the purpose of longer storage period. This may be one of the many Chinese influences to Pinoy cuisine. However, unlike the Chinese red eggs, which are believed to symbolize prosperity and happiness are used as gifts for kids birthdays, we just eat them as ulam with rice matched with sliced tomatoes or whatever you find something good to match them with.
I have experienced preparing red eggs in the past back home in Isabela where in we used itik eggs. Itik are a kind of ducks with brown and black feathers. The white ones or what we call pato are very few and I have never seen an egg of pato. Seriously.
Not that they don't lay eggs. They do. I was just not exposed enough.
The basics of making red eggs, according to my mother, is that it should not be too salty and that the dye should only stay on the surface of the eggshell. If it passes through the shell and on to the egg white, it means something went wrong with the preparation. And that should not be served and eaten because you wouldn't want to eat food coloring.
No matter how much others say that it is safe, pinkish egg white is something I do not find desirable. I am not a heath freak, but I am not going to eat this.
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