00:00Yes, Ivan and Anjou, Basta Pinoy Almusal.
00:04Yes, yes, the egg, it's so small.
00:07It's like extra small.
00:09If it's extra large, it's extra small.
00:11I don't think it should be separated.
00:14That's why.
00:15It's private.
00:16That's why.
00:17Oh, no.
00:19It's too expensive now, Zuzie.
00:21Actually, it's a staple in the Pinoy family.
00:25And it's still possible to increase it.
00:27That's why Chef JR is our food egg explorer today
00:31in San Ildefonso, Bulacan
00:32to find out why eggs are expensive.
00:35Chef, how much are the eggs there now?
00:38Can you expound?
00:40A blessed morning, ladies.
00:42A blessed morning, food explorers and our fans there.
00:45Yes, you're right.
00:46A lot of our fans are very greedy
00:49because of the high price of our staple.
00:53Like what Ms. Zuzie said, the eggs.
00:55We're here in San Ildefonso, Bulacan
00:57with the owner of the poultry farm
01:01that we went to, Sir Bong.
01:03Sir, a blessed morning.
01:04Good morning.
01:05Sir, we have a lot of chickens here.
01:07How many are these?
01:08How many heads?
01:093,700 heads.
01:113,700 heads.
01:12That's a lot.
01:13Sir, how many eggs do we harvest here every day?
01:183,500.
01:19That's a lot.
01:21So, more or less, at least 150 trays, right?
01:24More or less.
01:26So, as you can see, we've harvested a lot.
01:30Sir Bong, what's next in our process?
01:33We're going to weigh the grading machine.
01:35So, the grading machine is something that you also invested in, right?
01:40Yes.
01:41It can't be done manually, right?
01:42It can't. It's hard.
01:43But Sir, I have a question.
01:45Before the grading machine,
01:47how often do you feed your chickens?
01:51Twice a day.
01:52Twice a day.
01:53So, it's the same formula for feeding?
01:55Yes, it's the same formula.
01:57Sir, how long does it take for our chickens to lay eggs?
02:06Do you call it RTL here?
02:09We call it 16 weeks.
02:10After 22 weeks, they will lay eggs.
02:12Okay.
02:13So, it's continuous?
02:15How long will it take?
02:1720 to 24 months.
02:19So, they can lay eggs for 24 months.
02:22How often do they lay eggs?
02:24Is it every day?
02:25Every day.
02:26One?
02:27One for each chicken and one for each egg.
02:28So, they can lay eggs for almost 1,000 pieces, right?
02:32365 times 2.
02:34So, this is what we call a heart-shaped grading machine.
02:38This is what we have with us.
02:39How do you weigh this, ma'am?
02:43There you go.
02:44Ma'am, does it automatically weigh the eggs?
02:47Yes.
02:48That's great, right?
02:49Yes.
02:50That's great.
02:51We used to see people eyeballing the small, medium, and large eggs manually.
02:56What about now, ma'am?
02:58Sir Bong, why do you think the price of eggs went up?
03:02I think it's because of the increase in the number of feed ingredients
03:05and the number of chickens laying eggs in different places like Batangas and Bebesia.
03:10There are birds that hit the eggs.
03:11Yes, there are birds that hit the eggs.
03:12What's that? A bird flu?
03:13Some of the chickens are laying eggs now.
03:18The chickens are getting old.
03:19The season has changed.
03:21Okay.
03:22What's the price of your farm gate, sir Nang Kwan?
03:26For example, our large eggs.
03:27Our large eggs are from P230 to P240.
03:31There's our list.
03:33Okay.
03:34Sir Bong, of course,
03:35we're not just bringing information to our customers,
03:39but also a recipe that I'm sure we'll benefit from,
03:43especially for people like me who love eggs.
03:46We're going to make omurice or omelette rice.
03:49Sir Bong, I'm sure you can make all kinds of omelette rice here.
03:55That's new.
03:56Basically, omelette rice.
03:58That's our recipe.
04:00We have fried rice here.
04:02You can add any kind of fried rice you want.
04:05We have green peas here.
04:07We also have ham here.
04:08We seasoned it with soy sauce.
04:11And, of course, this is our omelette.
04:15So, we have here our pan.
04:23There.
04:24It's important to control the temperature.
04:28I mean, it also depends on your omelette,
04:31or the consistency of your omelette.
04:34But here, we're controlling it.
04:37We're controlling it.
04:38The pan also needs to be non-stick
04:40if you want to get the presentation.
04:45There.
04:48We can now fold this.
04:50Once you see that the bottom is starting to form.
04:56In our kitchen,
04:57this is one of the trade tests we do
05:00to our applying cooks
05:02on how good they are at making omelette.
05:05Because this is where you'll know
05:07how skilled our cook is.
05:09So, while our omelette is resting,
05:14I'll prepare our plating.
05:18There.
05:19So, we have here our fried rice.
05:28There.
05:30So, let's just arrange it.
05:31These are restaurant-level dishes.
05:35So, we'll just place our omelette.
05:39And then, of course,
05:42we need to place this in the middle.
05:45But then again,
05:46it depends on what type of consistency you want.
05:49But for those who watch food in Japan,
05:53this is how it looks.
05:54And of course, our sauce.
05:56There.
06:00Our omelette rice is a bit technical,
06:02but once you practice it more,
06:05you'll be able to get a better look and consistency.
06:08But,
06:10whatever the outcome,
06:11I'm sure it'll still taste good
06:12if you make it at home.
06:14It's ready.
06:15Our omurice.
06:17There.
06:18It's very simple.
06:19It's perfect.
06:21It's worth it.
06:22Even if the egg is a bit expensive for this recipe,
06:25it's worth it.
06:26Continue on with our food adventures here, Kapuso.
06:29And of course, I won't let you down.
06:31So, always tune in to your country's morning show
06:34where you'll always be the first to learn!
06:41Oh my!
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