Easiest Way to Make Perfect Home-made Itlog na maalat (chicken egg)
Hello everybody, I hope you are having an incredible day today. Today, we're going to make a distinctive dish, Step-by-Step Guide to Make Super Quick Homemade 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.
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Many things affect the quality of taste from Home-made Itlog na maalat (chicken egg), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Home-made Itlog na maalat (chicken egg) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
To begin with this recipe, we have to 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.
For those who don't know what is Salted egg is: Its made by soaking the eggs (Duck or Chicken egg) in a brine solution for about 3 weeks or more. The curing period is depends on the climate's temperature.
I know its best to use fresh duck eggs because I've read online that duck egg has a larger yolk than the chicken egg plus their shell is much tougher that gives them a longer shelf life. Some say that duck egg is much better when its cooked because the yolk is more creamy, oily and yummy but sadly to say I just couldn't find duck egg here, so decided to use chicken eggs.
Ingredients and spices that need to be Make ready to make Home-made Itlog na maalat (chicken egg):
- 1 dozen chicken eggs (chicken eggs or duck eggs whatever available on your place)
- 5 cups water
- 1 1/2 cup salt
- 1 tbsp black pepper corn (pamintang buo)
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!
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So that is going to wrap this up with this exceptional food Recipe of Perfect Home-made Itlog na maalat (chicken egg). Thanks so much for your time. I am sure you will make this at home. There's gonna be interesting food in home recipes coming up. Don't forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!