Salsang Itlog (Egg Sauce)

This salsang itlog (egg sauce) is recommended for steamed fish or vegetables that has less salt or seasonings.

Ingredients:

1. 1 cup evaporated milk
2. 2 eggs
3. 2 tablespoon flour
4. 2 tablespoon butter
5. pinch or salt
6. pinch of ground white pepper

Cooking Procedure:

1. Boil the eggs.
2. Cut into small pieces.   Set aside.
3. In a bowl, mix together the flour, salt and ground pepper.  Set aside.
4. In a sauce pan, melt the butter in a low heat.  Stir constantly.
5. Add the flour mix.  Stir until the flour mix turn to liquid.
6. Slowly add the milk and continue stirring.
7. Add the eggs.
8. Continue mixing for 5 minutes before serving.

Posted in: Meat and Poultry, Recipe