RED-EGG-PT.docx making my own red egg for experience

How to make it

1. INTRODUCTION
Egg is one of the simplest yet complex ingredients in culinary world. A good
source of protein can be served as main dish, appetizer, dessert and an important
ingredient to many mouth-watering dishes. In the previous lesson you have learned
the parts of egg, market forms, nutritive value, uses and functions of egg in food
preparation, tools used in preparing egg dishes, preparing and cooking egg dishes and
tips on how to present egg dishes attractively.
How to prepare Salted Egg (Itlog Maalat)
Direction:
Prepare and make salted egg or “Itlog Maalat” individually using the
given recipe. You may use cell phone or any gadgets you have to record/ video
the procedure in doing the activity at home and send it to your Cookery teacher
account. But if you don’t have any resources you must do it in school. Present
your product in an artistic way. Your product and performance will be
evaluated using the given rubric.
Salted eggs or ‘itlog na maalat’ in Filipino are normally made using duck
eggs. Here in the Philippines they are also called ‘itlog na pula’ which means
‘red egg’ they are usually dyed in red or more like dark fuchsia. Salted eggs are
can be added to other Filipino known delicacies like puto, bibingka, siopao to
add more flavor. It can also be used for salads like the Ensaladang Pako (fern
salad). Some Chinese also add salted eggs in their moon cakes, dumplings and
congees. There are others ways of eating salted eggs like by simply tossing it
with fresh tomatoes served with steaming hot rice.
(https:// www.kawalingpinoy.com/
salted-eggs/)
INGREDIENTS
US Customary - Metric
●10-12 eggs - (fresh) - Make sure they have no cracks
●1 cup salt
●4-5 cups water
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
PROCEDURE
1.In a pot, bring the water with the salt to a boil. Once the salt completely
dissolves, turn off the heat. Let cool completely.
2.Meanwhile, place the fresh eggs in a big glass jar. Pour the brine solution
into the jar making sure that all eggs are fully submerged.
3.To keep the eggs from floating to the surface, put some water in a plastic
bag and place this on top of the jar to push the eggs down.
LESSON 5: EVALUATE THE FINISHED PRODUCT
LEARNING OUTCOME:
4.1. Rate the finished products using rubrics

2. 4.Close the lid of the jar and store it somewhere at room temperature for 3-
4weeks.
5.At the end of the third week, test one by putting it in a small pot, add water
and bring it to boil. Boil for 10-12 minutes covered at low heat. If you are
satisfied with the saltiness, then boil the rest. If not, then leave for another
week.
6.Mark the salted eggs and refrigerate up to a month.

3. SCAFFOLD FOR TRANSFER 3
“My Project Plan”
Direction: Make a Project Plan of “Itlog na Maalat”.
Name of recipe
Name ___________________ Date Started: Aug. 3,2025
Year & Section: 10 – St. Mary Date Finished: Sept. 3,2025
I. Objective:__________________________________________________
II. Tools/Utensils/Equipment Needed:___________________________________
III. Ingredients & Procedures:

Quantit
y
QualityIngredient/Description Cost Unit cost
12
pieces
FRESH EGG 11.25
₱
135
₱
1 cup Rock
Salt
SALT 30
₱
30
₱
5 cups CLEAN WATER
Total:

Procedure:

1.____________________ No. of Serving __ Drawing of Output
2.____________________ Addn’l Mark up ___
3.____________________ Cost/serving _____
4.____________________ Self Rating ______
5.____________________ Teacher’s rating______