The preparation of this mouthwatering Filipino meal has numerous justifications. It is nutritious and can be eaten either hot or cold. Its trial and background are covered in this article. Additionally, it will offer you some advice on what to do next. We’ll examine the balut’s ingredients and preparation. Let’s get going! Because of the substantial amount of protein and the numerous vitamins and minerals it contains, this dish, which is created with rice and Japanese shrimp, is healthful.
Balut should be cooked for five minutes to bring out its full flavor. You can also remove the white portion if you’re unsure. Be careful not to overcook the eggs when making balut. More than five minutes of boiling the eggs can cause them to crack. Be sure to provide time for the balut to drain excess liquid before serving if you wish to cook it faster.
Balut Nutrition Facts
What is Balut?
A fertilized egg called a balut has an embryo inside it that is only half developed. The meal may be made using a duck egg or a chicken egg in nations where it is considered a delicacy. The preparation process is extremely straightforward. In most cases, the egg is cooked and eaten straight from the shell, similar to how boiled and unfertilized eggs are consumed worldwide.
The fertilized duck egg or chicken egg is regarded as an excellent source of protein in nations where balut is frequently consumed, and the boiled embryo is thought to provide the egg flavor and texture. A balut can serve as the main course for dinner or be eaten as a quick snack with beer or other drinks.
Along with the standard process of boiling the fertilized chicken egg or duck egg, it is common practice to sprinkle vinegar, chili peppers, or a variety of spices over the exposed inside of the shell. Some people choose not to eat the white portions of the egg still on the surface, while others eat the entire egg. Balut can also be used as a filling for baked goods, combined with an egg batter, and fried to create a dish.
Are Balut Eggs Alive?
Balutan eggs, also known as balut, are prepared and served as entire live duck embryos. They are typically heated until the sources within start to boil, and the shells crack. They are then shown uncooked. This is done to eliminate embryonic cells before they become difficult to chew. In various regions of Asia and other areas, baluts are frequently served in restaurants with an Asian menu. Several of these establishments offer a special meal called “Balut,” consisting of raw eggs and veggies.
How to Cook Balut?
Balut is regarded as a great aphrodisiac and hangover remedy. Due to its excellent nutritional content, some people consume it as a solitary meal, a wholesome snack rich in calcium and protein.
- Eight thick-shelled eggs
- 1 cup palay rice (unhusked rice)
Steps to Follow
Here are some steps to follow to make balut:
Select duck or chicken eggs by tapping the eggs with your fingers to pull out cracked or thin-shelled eggs (Eggs with cracks have a hollow sound while thin-shelled have a brittle sound).
Only eggs with thick shells are used to make balut because they can resist the strain of being placed and removed from cylindrical baskets known as “toong.” This measure is 34 inches high by 21 inches in diameter and is open on both ends, and rice hulls are placed in the surrounding gaps to a height of 4 inches from the brim. Balut should ideally be created using eggs no more than five days old.
Roast or heat palay to a temperature of 107 °F or 430 °C in an iron vat or cauldron. Remove the palay when you can hold it in your hands.
Eggs are then placed in the toong, alternating with heated palay bags. The number of wild palay bags is 1 for every egg bag. Put two heated palay bags on the bottom and two on the top to ensure heat conservation. For every toong containing ten layers of eggs, you would need 13 bags of roasted palay.
Each toong can hold ten bags. Cover with just sacks to conserve heat further. Candling is the process of having eggs against the hole of a lighted box in a dark room to separate infertile eggs from fertile ones. Infertile eggs are called penny; these are also boiled like balut but fetch a lower price.
First, candling is done on the 11th day after eggs are placed in toong. Candling is done again on the 17th day to separate eggs with dead embryos and those ready to be sold as balut. Eggs with weak embryos take 18-20 days to be released; these are hard-boiled and sold.
Eggs intended for hatching are left in the balutan for 28 days when ducklings will hatch. After 20 days, palay bags are not heated anymore since embryos can generate enough heat to keep them warm.
When using kerosene or electric incubators for hatching duck eggs, maintain a temperature of 100°F and humidity from 55°F to 60°F. Do not hatch duck and chicken eggs together in 1 incubator, as duck eggs require a different temperature and a higher humidity rate. A pan of water kept in the bottom of the incubator helps maintain the humidity level. Turn eggs at least 3 to 4 times a day during incubation to obtain a better hatchability percentage.
Clean hatching eggs with a slightly moist and clean rag before storing to prevent contamination of the developing embryo or newly hatched chicks.
How to Eat Balut?
The following guide will help you eat balut the traditional Filipino way the next time you see it being sold by a street vendor or when you’re trying to cook some at home yourself:
- Crack the eggshell on top and create a small opening for your mouth. Don’t let any juices spill out to enjoy the egg thoroughly.
- Sprinkle a bit of salt, vinegar, soy sauce, chili garlic, or your choice of seasoning into the opening, then slurp up the broth. In Vietnam, it is seasoned with the classic salt and pepper combo and Vietnamese Coriander (similar to cilantro).
- Peel the egg shell, then eat the actual egg meat inside. The yolk doesn’t taste that different from a regular egg but has a creamy texture. The chick part is a crowd favorite and may have a crunchy texture depending on how long the egg was incubated.
- The bato (stone) or balut white can be thrown away if it tastes too unpleasant or challenging to chew.
What does Balut Taste Like?
Balut has a subtly fermented flavor with a faint savory overtone. The egg juice is best compared to thinned-out egg-infused chicken soup. When you eat the yolk, you’ll notice that it has a texture that is hard yet creamy and airy, like a somewhat fishy custard pudding.
The yolk’s veins flow through it, which some people find unappealing. A cooked chicken or duck egg does not taste like the egg component, and there is an album inside the egg’s top. This white part should be typically eliminated since it has an unpleasant, harsh texture.
The fetus, which tastes like liver and has a vinegary, spicy flavor, is without a doubt the most challenging portion of eating balut. Although the texture of the bird is generally soft, similar to mousse, depending on how long it has been incubated, it may also contain small pieces of crispy beak and bones. Typically, the smell is not as eggy as a regular egg.
Balut is typically somewhat pleasurable for those who can get over its nasty appearance, and there aren’t any overpowering tastes or smells to make you throw up.
Can you Eat Balut at Night?
Balutan can be consumed anytime; however, it should never be consumed close to the mouth or eyes. Balut is a snack made from eggs cooked into a smooth paste. The yolk should be consumed only when eating but instead of the entire egg, and this is because swallowing would result in shell breaking. If you do decide to ingest this egg-like substance, be sure to chew it thoroughly beforehand.
Along with the bit of bitter taste, but leaves a pleasant aftertaste on the tongue. If the flavor is disagreeable, try to avoid eating it entirely. If not, feel free to indulge in it at least once weekly. Check out our balun page if you want to learn more about gluten. Don’t forget to visit our blog for more details on the background of this snack.
Is Balut Healthy?
Here are the health benefits of balut:
- The calories in balut are an energy booster to your body by helping your body work, live cells, and function internal organs.
- Both the vitamin C and beta carotene found in balut are potent antioxidants that work to remove free radicals from the bloodstream, which significantly supports the immune system.
- Balut is an aphrodisiac due to its high calorie, protein, calcium, and cholesterol content. However, no credible scientific research has yet to support it.
- Balut is an excellent source of proteins, which are necessary for the human diet as they provide the building blocks for maintaining and mending bodily components, including bones, muscles, skin, blood, and cartilages.
- The high iron content of balut helps your body’s blood circulation and gives you energy throughout the day.
- Balut has a lot of calcium, which helps to strengthen your bones and teeth and protects you from cancer and osteoporosis.
Balut is an aphrodisiac that is popular in the Philippines, and it is regarded as Viagra in the Philippines. Its high protein content gives you more energy and makes you want more. It is the most well-liked street dish in the Philippines. But it’s not just mouthwatering!
Additionally, it is very nourishing. In addition to being frequently fried or boiled, balut can also be eaten on its own or with a touch of salt and a sauce made of vinegar, garlic, and chile. Additional herbs and spices are an excellent idea as well. The balut egg can also be thrown into an omelet or used as a filling for pastries, and it has also become well-known for being used in ice cream! A delectable dish is produced utilizing an adobo recipe when the fertilized eggs are cooked.