This is it!…been 25 days now since I made my itlog na maalat (salted egg) and now it’s time to do some taste taste :).
As you all know I used chicken eggs instead of the usual duck eggs, so I was a little bit worried that I might just get a dry yolk rather than the oily one which is usually do happened when you use the chicken eggs. But anyway, as I search online (of course I ask MR. Google LOL) if its possible for me to attain the oily yolk even if I use different eggs or is there any method that I can use to make them as oily as possible like the one we buy in the store.
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| check the date! |
Searching, searching and searching till I found one answer! yes i found one!! and it’s so easy to do I read her blog and it’s really interesting too. She did the brine method and also she used chicken eggs like me!(see picture below the result) 🙂 My Itlog na maalat!!
So what she did is, instead of boiling the egg into the water she steam it for 30 minutes. She also said that the longer time of brining (a month), makes the egg much more oily 🙂 Hmmm, I said to myself maybe that is the secret technique to make a perfect oily egg yolk 😛 Okey! give it a try then!
Well, instead of boiling the egg and to avoid them to have a cracking eggs, I cooked them in a streamer for about 30 minutes.(picture above) Just make sure not to over cook it or else you’ll get a black coated yolk.
After 30 mins, (picture above) In my surprise the result is so amazing! I got a perfect oily yolk but I think 30 minutes is not enough to cook the white like so, next time I cook the other eggs I’ll remind to set it to 30-35 minutes… Other than that!! the taste is perfectly good!! Best serve with lot of tomatoes and chilli!
I manage to get one! yes! I can now eat a typical pinoy almusal everyday!!! YUMMY!!
I manage to get one! yes! I can now eat a typical pinoy almusal! YUMMY!!
If you want to see how I make my Itlog na maalat recipe sheck my link below:
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