Balut (Broiled Duck Egg)

One of the many well-known Filipino food delicacies that can be found here only in the Philippines is called “balut”.

A balut is a fertilized duck (or chicken) egg with a nearly developed embryo inside that is boiled and eaten in the shell. It is commonly sold as street food in the Philippines.

Balut is usually served warm and fresh. Some of the pubs in the Philippines serve the balut with beers.

The Pinoys usually tap the tip of the Balut to make a small crack on the top and drink up the juices inside the eggshell. After that, the Balut shell will be cracked open and a pinch of salt will be springled on the Balut. Then, get ready to eat the whole thing into your mouth. I’m sure it’d taste good with beer.

Filipino Food Delicacy BalutBalut are most often eaten with a pinch of salt, some prefer chili and vinegar to complement their egg. The eggs are savored for their balance of textures and flavors; the broth surrounding the embryo is sipped from the egg before the shell is peeled and the yolk and young chick inside can be eaten. All of the contents of the egg are consumed, although the whites may remain uneaten, due to their toughness depending on the age of the fertilized egg.

Balut is now being served as appetizers in restaurants; cooked adobo style, fried in omelets or even used as filling in baked pastries.

Ingredients:

> Fresh duck’s egg

> Salt, vinegar, or fish sauce

How to cook?

1. Place the fresh duck egg on boiling water for 5-8 mins till hard-boiled. Do not overcook the eggs.

2. Serve with salt, vinegar, or fish sauce.

How to eat Balut?

1. Place the egg in an egg holder so that it is resting vertically. The “long end” of the egg should be standing up.
2.Crack the egg around the top by gently tapping your spoon against the shell. Remove the top of the shell once you have traveled all the way around the egg. Make sure to discard any bits of shell which fell into the Balut.
3.Add a dash of red wine vinegar, a dash of chili sauce and a tiny pinch of sea salt. (Don’t go overboard on the salt because the chili sauce will have sodium in it as well.) The combination of the chili sauce and the vinegar will provide a spicy sweet flavor.
4.Drink the broth from the surrounding duck embryo. It is customary to drink the broth before ingesting the embryo.
5.Throw back the rest of the Balut as if you were taking a shot. Once the duck embryo has been boiled, the bones become soft. So there’s not need to worry about crunching on anything.
6.Drink any residual broth that was in the shell and then discard.

1. Place the egg in an egg holder so that it is resting vertically. The “long end” of the egg should be standing up.

2.Crack the egg around the top by gently tapping your spoon against the shell. Remove the top of the shell once you have traveled all the way around the egg. Make sure to discard any bits of shell which fell into the Balut.

3.Add a dash of red wine vinegar, a dash of chili sauce, and a tiny pinch of sea salt. (Don’t go overboard on the salt because the chili sauce will have sodium in it as well.) The combination of the chili sauce and the vinegar will provide a spicy-sweet flavor.

4.Drink the broth from the surrounding duck embryo. It is customary to drink the broth before ingesting the embryo.

5.Throw back the rest of the Balut as if you were taking a shot. Once the duck embryo has been boiled, the bones become soft. So there’s no need to worry about crunching on anything.

6.Drink any residual broth that was in the shell and then discard.

Thank you very much.