1 dozen eggs (duck or chicken)
5 c. salt
2 c. water
Boil water with salt. Strain and cool. Place eggs in a glass container. Pour cooled brine solution over eggs to cover completely. Cover the container with cheese cloth. Soak eggs for 2 weeks. If you want the eggs to be more salty and oily, soak longer. After 2 weeks, wash the eggs and boil them as you would a hard-boiled egg. Dye with purple food coloring. Once they've considerably cooled, serve with sliced tomatoes and vinegar.
The fermenting process is a popular method in Asian cuisine. You know what fish sauce is made of? That's right - fermented fish in clay jars or boxes. The Thai version is called nam pla. Our version is called "patis," which should not be confused for soy sauce. The discerning pinoy tongue can tell the difference right away. If you frequent Asian establishments, most likely, you've eaten some form of fermented food. Itlog na maalat will not disappoint, I promise!
If you don't feel like waiting a whole two weeks for these eggs, a trip to your local Pinoy or Asian specialty supermarket should carry some kind of fermented duck egg, which may or may not be dyed.