Step-by-Step Guide to Prepare Any-night-of-the-week Home-made Itlog na maalat (chicken egg)

Hey everyone, I hope you're having an incredible day today. Today, I will show you a way to make a distinctive dish, Step-by-Step Guide to Prepare Speedy Home-made Itlog na maalat (chicken egg). One of my favorites food recipes. This time, I am going to make it a bit tasty. 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 get started with this recipe, we must prepare a few ingredients. You can cook Home-made Itlog na maalat (chicken egg) using 4 ingredients and 6 steps. Here is how you can achieve it.

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 Prepare to make Home-made Itlog na maalat (chicken egg):

1. 1 dozen chicken eggs (chicken eggs or duck eggs whatever available on your place)
2. 5 cups water
3. 1 1/2 cup salt
4. 1 tbsp black pepper corn (pamintang buo)

Steps to make to make Home-made Itlog na maalat (chicken egg)

1. Wash your eggs to removed dirt and place it in a wide-mounted jar (plastic or glass) container with lid.
2. 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.
3. 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)
4. 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!
5. 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.
6. Remind to set it to 30-35 minutes... Other than that!! the taste is perfectly good!! Best serve with lot of tomatoes and chilli!

While that is certainly not the end all be all guide to cooking fast and simple lunches it's very good food for thought. The stark reality is that this will get your own creative juices flowing so that you are able to prepare wonderful lunches for the family without having to complete too much heavy cooking through the practice.

So that's going to wrap it up with this special food Easiest Way to Prepare Quick Home-made Itlog na maalat (chicken egg). Thank you very much for your time. I'm sure you can make this at home. There is gonna be more interesting food at home recipes coming up. Don't forget to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!