Salted egg or itlog na maalat is one of my favorite comfort foods. Just add diced tomato or have it like an apple the way I like it. Since I moved to the US I've been craving for salted eggs. I never learned how to make them, so I would end up going to Asian stores. I don't like how other Asian countries make their salted eggs. It's not even salty. Sad to say, there's no Philippine made salted eggs to any Asian groceries here. I don't wanna order online, otherwise I'll pay more.
So, for me to save money and my craving, I searched online on how to make salted eggs. Again, I wasn't satisfied. It was either too salty or not salty at all. It was so depressing. So, I ended up using my own technique. It's simple and everything was from scratch.
I used old container, washed and dried. I washed and placed at least six eggs, added coarse salt about four cups, then I added water enough to cover the eggs. Cover the jar with a foil before the lid. Then waited for two months, yes two months for my eggs to be salty. Enjoy your salted eggs.
An update: Do not forget to boil your salted eggs like a regular hard boiled eggs. My friend made this for herself and she told me that her salted eggs were not hard enough, as if they were still raw. I laughed at her and ask for her pardon, lol, she did not boil the eggs. My friend thought once after two months, the eggs are hard and ready to serve.
No comments:
Post a Comment