A balut is a high-protein, high-fat, and high-cholesterol delicacy. It would be best if you sprinkled some salt and pepper on your balut while eating it.
Balut is a cooked fertilized duck egg with a nearly formed embryo within. They are delicacies of Asia, particularly the Philippines, China, Cambodia, and Vietnam. Street sellers sell most balut at night in areas where they are available. They’re often served with beer. Balut means “wrapped” in Filipino and Malay.
- 2 pcs of duck eggs (raw/uncooked with embryos at 16 days of development or less)
- 1/2 pc of a small onion (finely chopped)
- 3 tablespoons of cane vinegar
- Salt to taste
- Freshly ground black pepper
- The first step to doing anything is to get the ingredients as close to the boiling point as possible.
- Fill the saucepan with duck eggs until they are halfway submerged in water.
- While you’re waiting for the water to boil, let it bubble over.
- To avoid breaking the duck eggs, hold them carefully when you first put them in the water, and then slowly lower them into the pot.
- Medium temperature is suggested for the heat.
- Let the stew sit for at least 30 minutes.
- Let the pasta simmer until almost done, then mix in the vinegar and onion to form a vinaigrette.
- After cooking, use tongs to take the duck eggs from the water and place them in a bowl of ice water to cool.
- Let the duck eggs sit until completely cool before touching them.
- Break the egg a little bit by holding it upright in your palms, and voila: You now have an empanada.
- Pour the vinegar and onions into a mixing bowl, then whisk in the liquid from the duck egg.
- Combine the remaining eggshell, water, and balut in a large mixing bowl.
- To complete the process, you may use the leftover egg(s).
- Season the duck eggs with your favorite seasoning.
- To ensure that it is still warm, serve while it is still hot. Enjoy!