Hey everyone, it’s Brad, welcome to my recipe page. Today, we’re going to prepare a special dish, home-made itlog na maalat (chicken egg). One of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.
Wash your eggs to removed dirt and place it in a wide-mounted jar (plastic or glass) container with lid. Homemade Salted Eggs (Itlog na Maalat or itlog na pula) the easiest way. Yes, you dont have to dig it inside the soil or follow the traditional process.
Home-made Itlog na maalat (chicken egg) is one of the most popular of current trending foods in the world. It is enjoyed by millions every day. It’s easy, it’s quick, it tastes delicious. They are nice and they look fantastic. Home-made Itlog na maalat (chicken egg) is something which I’ve loved my entire life.
To begin with this recipe, we must first prepare a few ingredients. You can have home-made itlog na maalat (chicken egg) using 4 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Home-made Itlog na maalat (chicken egg):
- Take 1 dozen chicken eggs (chicken eggs or duck eggs whatever available on your place)
- Make ready 5 cups water
- Make ready 1 1/2 cup salt
- Make ready 1 tbsp black pepper corn (pamintang buo)
Homemade Itlog na Maalat (Salted Eggs). Been wanting to make salted eggs since I started the blog, but I just couldn't find fresh duck eggs anywhere. Duck eggs are a lot better to use in making salted eggs because of their tough shells which give them a longer shelf life. Add eggs (Make sure the eggs are completely submerged.
Instructions to make Home-made Itlog na maalat (chicken egg):
- Wash your eggs to removed dirt and place it in a wide-mounted jar (plastic or glass) container with lid.
- In a saucepan, put the water and bring to boil. Add the salt gradually and keep string until you reach to the point when the salt is could no longer dissolve which called supersaturated salt solution. Let it cool down and put your 1 tbsp black pepper corn.
- One cold enough, pour your brine solution over your eggs and make sure the egg should be completely submerged with the water. (Don't be surprise with the black pepper corn floating lol)
- Store the jar in room temperature for 21-25 days or more it depends if you like it more saltier. They say do a readiness test on the 21st day by trying to cook one egg and if you think it is salty enough for you then its good boiled it all and serve. But if you think your egg is not yet ready, leave them in the brine for 4 to 6 days more :) Notice that I placed a little label on the jar to remind me about the dates and for me to keep on track!
- To cook After 21 days: Instead of boiling the egg and to avoid them to have a cracking eggs, I cooked them in a streamer for about 30-35 minutes. Just make sure not to over cook it or else you'll get a black coated yolk.
- Remind to set it to 30-35 minutes… Other than that!! the taste is perfectly good!! Best serve with lot of tomatoes and chilli!
The eggs will have a tendency to float to the top. Close to my family's recipe for Itlog na maalat!!! The salt solution really should be supersaturated to ensure maximal sterilization (i.e. no bad. This method of making salted eggs compered to making it in brine is a little tedious. Ever wondered why "itlog na maalat" is salty?
So that is going to wrap it up for this exceptional food home-made itlog na maalat (chicken egg) recipe. Thank you very much for your time. I am sure you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
