"Kusina" = Kitchen; "Manang" = older sister

A Filipina's unabashed chronicle of her adaptations in the American kitchen. Includes step-by-step photos on how to make pan de sal, ensaymada, pan de coco, siopao, hopia, pandelimon, pianono, atsara, crema de fruta,etc., and if you are lucky, you will find videos too!

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Saturday, October 15, 2011

I made OILY Salted Eggs!

Camote tops, tomatoes and salted eggs
 I remember when I first made a post on Itlog na Maalat, a reader asked me how to make them as oily as the ones commercially available. Well, I had no idea, and the possible answers I offered were: (1) maybe the kind of egg (duck eggs) made the difference, or (2) maybe the use of salted clay instead of brine.
The one on the left was oily
 I tried to use duck eggs once (a house in the neighborhood sold a dozen duck eggs for $3). Those eggs were huge and the shells tougher/thicker! But I used the brine method, and I did not come up with oily salted eggs.
And the one on the right was oily too!
 Quite accidentally, this time, I made ones (I made a dozen) that were all oily. I used our home-raised chicken-laid eggs(and I prepare them within 3 days after being laid).  I still used the brine method.  So what did I do differently this time?

Well, instead of boiling, I cooked these in a steamer (to avoid cracking the shells) for 30 minutes. To further test whether that was what made them oily, I now have three more batches of eggs in brine.  I can test my hypothesis at the end of this month and see if I will consistently produce such oily eggs. I will also try cooking one batch in less time to see if the yolks would not be quite dark.

Tasted EGGcellent as usual!

UPDATE 10/20/11: Betty (a reader) emailed me and said the longer time of brining (one month, which was what I did with this batch), makes the egg oily.




3 comments:

  1. Looking forward to see the other batch
    I will try to make this with the brine/steam method. I guess the steaming kind of helped to produce oils because "hindi nabigla ang pagkaluto ng egg yolk" compared to directly submerging and boiling, in my opinion lang. My mother would always crack a sample each time she buys kasi mostly would have a plain boiled egg consistency lang.
    That's the kind i look for in salted eggs. Oily and grainy. Thanks for this post, Manang. As always, really helpful.
    --OS

    ReplyDelete
  2. Hi OS, try it with one month of brining as well (that's what I did with this batch aside from steaming). I also tend to think of the steaming as somehow slow-cooking that tended to release the oils. Goodluck to us, and I hope I found the answer to that oily salted egg issue. :)

    ReplyDelete
  3. Yes brining for a month is what I plan on doing. Originally, I was gonna do the 15 day thing and try cooking a piece on the 12th day just like what you did on your first try. Good thing I re-read your post and saw that update on 10/20/2011. I just hope mine turn out the way yours did (drools!) I only randomly thought of starting yesterday with only 6 eggs for testing. Only cut the brining solution in half since the recipe calls for a dozen eggs. I didn't find canning salt but used this Hawaiian rock salt (although i have Morton sea salt, but didn't wanna waste it) So I should find out in a month's time if it's pass or fail, haha! And, I just added the salt all at once unlike the method you did (tamad kasi). So yeah, goodluck to Me!
    --OS

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