Hello everybody, it is Louise, welcome to our recipe site. Today, I’m gonna show you how to prepare a special dish, home-made itlog na maalat (chicken egg). It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
You can use duck eggs as they use it traditionally but any chicken eggs is okay to use. Salted eggs or in filipino we call it "itlog na pula" is made by soaking the eggs in a brine solution for about two to three weeks or more. Put eggs in a glass container. Homemade Salted Eggs (Itlog na Maalat or itlog na pula) the easiest way.
Home-made Itlog na maalat (chicken egg) is one of the most well liked of current trending meals in the world. It is enjoyed by millions daily. It is easy, it’s fast, it tastes yummy. They are nice and they look wonderful. Home-made Itlog na maalat (chicken egg) is something that I have loved my whole life.
To get started with this recipe, we have to 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 can achieve it.
The ingredients needed to make Home-made Itlog na maalat (chicken egg):
- Get 1 dozen chicken eggs (chicken eggs or duck eggs whatever available on your place)
- Take 5 cups water
- Prepare 1 1/2 cup salt
- Prepare 1 tbsp black pepper corn (pamintang buo)
Salted Eggs (Itlog na Maalat) Salted Eggs are often made by curing them in a brine solution (salt and water solution). Mash eggs with a fork in a large bowl into fine pieces. Stir in vinegar, oils, fish sauce, pepper, and salt. Fold in cherry tomatoes, red onion, white parts of green onions, and Thai chiles until well mixed.
Steps 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!
Stir in vinegar, oils, fish sauce, pepper, and salt. Fold in cherry tomatoes, red onion, white parts of green onions, and Thai chiles until well mixed. Squeeze a lemon wedge over the top. Place the rest of the ingredients in a large container with a lid. Mix until salt is completely dissolved; let cool.
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 will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
