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Salted Eggs (Itlog Na Maalat)

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)62.9608
Energy (kCal)790.576
Carbohydrates (g)4.069
Total fats (g)55.7776
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Wash eggs. | 2. Place the rest of the ingredients in a large container with a lid. | 3. Mix until salt is completely dissolved; let cool. | 4. Add eggs (Make sure the eggs are completely submerged. The eggs will have a tendency to float to the top. Use something to put on top of the eggs to ensure the eggs remain submerged once the lid is closed.) Leave in room temperature for 30 days. | 5. After 30 days, boil eggs. | 6. When cool, refrigerate. | 7. Enjoy! | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    egg 10 715.0 3.6 62.8 47.55
    salt 1 cup - - - -
    rice wine 3 tablespoons - - - -
    peppercorn 1 tablespoon 75.57600000000001 0.469 0.1608 8.2276
    water 6 cups 0.0 0.0 0.0 0.0

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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