Craving for Balut and The Facts You Didn’t Know
Wikipedia describes balut as a fertilized bird egg (usually a duck) which is incubated for a period of 14 to 21 days depending on the local culture and then boiled or steamed. The contents are eaten directly from the shell.
Balut that is incubated for longer periods have a well-developed embryo and the features of the duckling are recognizable. The partially-developed embryo bones are soft enough to chew and swallow as a whole. The mallard duck also is known as the “Pateros duck”, is considered to be the most important breed for egg production to make balut
The origin of this dish is said to be from Chinese’s “Maidan” or feathered egg in English. The Indochinese and Thaïs also have something similar to Balut. Nevertheless, it is the Filipinos who have made this dish notoriously popular.
In a way, the Filipinos culture actually revolves around this dish. Only here in the Philippines can you get Adobong Balut, bottled Balut, pickled Balut, Balut omelet in addition to the traditional suck, peel and gobble variety.
Going to the process of how balut is made then cooked will probably make one of us puke- Filipino or not.
But there’s no denying from Balut lovers (like me) that it’s often a street food that completes the Filipino foodie experience! As balut becomes a featured Filipino cuisine (yes, calling it a cuisine) in worldwide