The meticulous process of ‘Itlog na Maalat’ | Farm To Table - video Dailymotion

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Aired (September 1, 2024): Salted egg is a beloved Filipino side dish that can also be served as an entree. In this episode, Chef JR Royol explores the meticulous process of creating this favorite delicacy.

Transcript

00:00If we're talking about the taste of saltiness, of course, we can't leave out the list of our favorite foods, the Salted Egg.

00:09Before it became a trend just last year to have different foods with salted egg flavors,

00:15Salted Egg is now a regular part of Filipino food.

00:19And here in Victoria, Laguna, we had the opportunity to visit the factory of one of the famous brands of Salted Egg.

00:29Mr. Dap of Tindahan ng Itlog ni Kuya.

00:32Tindahan ng Itlog ni Kuya started in 2006.

00:38But we started in 1984.

00:42It started in 2006 because I couldn't find a good salted egg in the market.

00:49So I decided to process it myself.

00:53And that's how Tindahan ng Itlog ni Kuya was born.

00:57This is from a farm.

00:59So they're now sorting the eggs that can be salted.

01:03We have a quality control here.

01:05We remove the cracks before they're salted.

01:10Why?

01:11Because if there's a crack and you break it, that's where the eggs start.

01:15This is a mixture of putek and salt.

01:18Then they put it in a drum.

01:20They put putek, which is called curing.

01:24This drum will last for 15 days.

01:27This is the first stage.

01:30People usually look for salted eggs that are oily.

01:34But if an egg is too oily, it's too salty.

01:39Mr. Dap is known for not being that salty.

01:42We used to grow salted eggs that are literally salty.

01:47If you notice, even here in the Philippines,

01:50although it's a bit delayed,

01:52we're becoming more health-conscious.

01:54So now, because we improved our salted eggs,

01:59even kids can eat salted eggs.

02:02Duck has a lower cholesterol than chicken and quail.

02:09So after 15 days of curing, this is our second stage.

02:13This is what we call washing.

02:16We'll wash all of these to remove the putek prior to washing.

02:23After pre-washing, this is what we call the third stage.

02:28We wash the eggs one by one.

02:31If you notice, our finished product is very clean.

02:35They clean it one by one so that when we cook it,

02:38the shell of the egg is really clean.

02:42This is our next stage.

02:44This is what we call candling.

02:46Here, we're showing that we're separating the bad quality from the good quality.

02:54In that way, you can really see that all of Mr. Dap's salted eggs have quality control.

03:01After candling, we're now at the cooking stage.

03:07My staff will put the salted eggs in trays.

03:10We'll put them in this tray so that we can put them in the steamer.

03:16After steaming, we'll let the eggs cool.

03:21We'll let it cool for about an hour before sorting.

03:26We'll sort the eggs because we have different sizes of salted eggs.

03:31We sell them in medium, large, and XL.

03:35After sorting, it's time for branding.

03:37If you notice, our salted eggs have stickers.

03:42Modesty aside, our product is being delivered.

03:45I have consolidators.

03:47It's being delivered to San Francisco.

03:49It's being delivered to Hawaii.

03:51It's being delivered to Dubai.

03:53Our buyers bring it to Canada.

03:58They'll export it because it's branded.

04:01It looks like the process is very simple.

04:04But the result of what they're doing here at Mr. Dap's Salted Eggs

04:09brings joy to the taste.

04:12That's why even though I'm lazy to cook,

04:15we still sell this local product.

04:18It's a food experience that I can say is really Filipino.

04:34www.saltedeggs.com

The meticulous process of ‘Itlog na Maalat’ | Farm To Table

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