Hello guys! It’s been 3 months now since my last post and now I’m back! 🙂 Can’t wait to share you guys my homemade itlog na maalat. Yes! I did try to make one lol just today! haha yeah! right! I know it takes time before I finally eat it so, I need a lot of patience waiting for it in 30 days to be exact. So let’s count the days and wait! 🙂
Been wanting to make salted egg since I moved here in Sweden and I really really really miss our Pinoy comfort food like tuyo, isaw, betamax, kwek-kwek etc! etc! etc!…to many to mention and “Itlog na Maalat” is one of them.
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.
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. In tropical country like Pinas, salted egg cure after three weeks because of the warm weather we have so I guess here in Sweden where the weather is so cold it will takes much longer than 3 weeks 🙁 [patience, patience patience misay soon you’ll have itlog na maalat for breakfast with sinangag, tuyo, kamatis hmmm yum yum!]
I keep searching and searching and searching online about the recipe and I found out that some used clay method and some do the brine one. (So I did the brine method because clay is it a bit tricky 🙂 ) in addition of that I also add some black pepper corn on my solution so dont be surprise if you see pepper corn floating on my solution LOL (I saw someone in Youtube used black pepper corn in their solution so I just give it a try too)
So here are my Ingredients:
👩🍳 1 dozen chicken eggs (chicken or duck eggs whatever available on your place)
👩🍳 5 cups of water
👩🍳 1 1/2 cup of salt
👩🍳 1 tbsp black pepper corn
Cooking procedures:
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. (see picture below) Let it cool down and put your 1 tbsp black pepper corn. (To make the cooling process more fast I put my solution outside/in the the balkong Lol! because its really cold outside hahaha)
(Water and Salt Solution)
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 )
(Water and Salt Solution) Make sure the egg is completely submerge for the better result
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 🙂
I cant wait for the 21-25 days to try one egg. I hope i’ll get better result 🙂 and soo excited to try it with fried rice, tomatoes and fried fish like tuyo, daing oh! (my mouth is watering right now! my pinoy almusal is coming to town).
Notice that I placed a little label on the jar to remind me about the dates and for me to keep on track! Well let’s wait and see if my simple experiment is perfect enough! My Pinoy food craving!!! 🙂
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