SALTED EGG PROCESS
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Commercial salted eggs or itlog na maalat are made by “brining” fresh duck eggs or any kinds of egg (like chicken eggs) in mud made of equal parts clay and salt moistened with water. However, in this video I don't use mud. But if you used, here's the process.
The eggs are individually dipped in the mud bath to fully coat and are then allowed to cure for 15 to 18 days, depending on the eggs’ size.
In this video, the fermentation takes 25 days.
I used chicken and duck eggs.
After 25 days, the eggs was washed and boil for 2 hours.
-1 kl. of salt for 1.5 liters of water
- 1/2 kl. of salt for 1.5 liters of water
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