itlog

Itlog is the Filipino term for egg, a reproductive cell produced by female animals and widely consumed as food. In common usage, it most often refers to chicken eggs sold in shells, but duck and quail eggs are also common in markets and kitchens.

In Filipino cuisine, eggs are prepared in a variety of ways and can appear as ingredients or as preserved products. Common forms include itlog na maalat (salted duck eggs) and itlog na pula (century egg or preserved egg). Fresh eggs are typically boiled, fried, or scrambled and used in soups, stews, sauces, or as toppings for rice dishes.

Nutrition and production: A large chicken egg provides high-quality protein and essential nutrients such as vitamins D and B12, as well as minerals. Eggs also contain fats and cholesterol, and dietary guidance typically recommends balancing egg consumption within an overall diet. Eggs are produced by poultry farming and sold in shells, with multiple grades and sizes depending on market standards.

Storage and safety: Eggs should be refrigerated and kept in their carton to protect against odors and damage. They should be used by the labeled expiry date and kept away from strong-smelling foods. Freshness can be checked by the float test—fresh eggs tend to sink in water.

Cultural notes: The egg is a staple in everyday Filipino meals and breakfasts, reflecting its availability and versatility. Itlog supports both household cooking and the broader agricultural economy, and its various prepared forms—fresh or preserved—are common in markets and on dining tables nationwide.