 A partially shelled balut egg, ready to be eaten.
A 15 day old balut egg (purchased from Olivera Egg Ranch in San Jose, CA) cooked for 15 minutes, floating in a mixture of hot sauce and patis, ready to be eaten.
 Dissected Balut, showing the head part of the duckling. A Balut (Trứng vịt lộn or Hột vịt lộn in Vietnamese, Pong tea khon in Cambodian) is a fertilized duck (or chicken) egg with a nearly-developed embryo inside that is boiled alive and eaten in the shell. They are considered delicacies of Asia and especially the Philippines, Cambodia, and Vietnam. Popularly believed to be an aphrodisiac and considered a high-protein, hearty snack, balut are mostly sold by street vendors at night in the regions where they are available. They are often served with beer. The Filipino and Malay word balut (balot) roughly translates to mean "wrapped". Shelled balut egg. ...
Shelled balut egg. ...
Image File history File links No higher resolution available. ...
Image File history File links No higher resolution available. ...
Image File history File links Balut-dissected. ...
Image File history File links Balut-dissected. ...
Subfamilies Dendrocygninae Oxyurinae Anatinae Aythyinae Merginae Duck is the common name for a number of species in the Anatidae family of birds. ...
For other uses, see Embryo (disambiguation). ...
For other uses, see Asia (disambiguation). ...
An aphrodisiac is an agent which is used to increase sexual desire [1]. The name comes from the Greek goddess of Sensuality Aphrodite. ...
For other uses, see Beer (disambiguation). ...
Not to be confused with the Malayalam language, spoken in India. ...
Preparation
Balut are most often eaten with a pinch of salt, though some balut-eaters 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. In the Philippines, Balut have recently entered higher cuisine by being served as appetizers in restaurants: cooked adobo style, fried in omelettes or even used as filling in baked pastries. Edible salt is mostly sodium chloride (NaCl). ...
The egg yolk is the yellow inside an egg. ...
Haute cuisine (literally high cooking in French) or grande cuisine refers to the cooking of the grand restaurants and hotels of the western world. ...
Chicken Adobo. ...
An omelette Ham, cheese, and vegetable omelette served with fresh fruit. ...
Basket of western-style pastries, for breakfast Wikimedia Commons has media related to: Pastries For the Pastry Distributed Hash Table, see Pastry (DHT). ...
Balut-making is not native to the Philippines. A similar preparation is known in China as maodan (Chinese: 毛蛋; pinyin: máodàn; literally "furry egg"), and Chinese traders and migrants are said to have brought the idea of eating fertilized duck eggs to the Philippines. However, the knowledge and craft of balut-making has been localized by the balut-makers (mangbabalut). Today, balut production has not been mechanized in favor of the traditional production by hand. Although balut are produced throughout the Philippines, balut-makers in Pateros are renowned for their careful selection and incubation of the eggs. Pinyin, more formally called Hanyu Pinyin (Simplified Chinese: ; Traditional Chinese: ; Pinyin: ), is the most common variant of Standard Mandarin romanization system in use. ...
Mechanized military units are otherwise slow-moving or immobile military units that have had trucks or other ground transport systems added to their formation to add to or improve their mobility. ...
REPUBLIC OF THE PHILIPPINES Municipality of Pateros Region: National Capital Region Province: — Dates: Founded—1770 Cityhood—— Population: 2000 census—27,337 Density—16,292 per km² Area: 2. ...
Fertilized duck eggs are kept warm in the sun and stored in baskets to retain warmth. After nine days, the eggs are held to a light to reveal the embryo inside. Approximately eight days later the balut are ready to be cooked, sold, and eaten. Vendors sell cooked balut out of buckets of sand, used to retain warmth, and are accompanied by small packets of salt. Uncooked balut are rarely sold in Southeast Asia. In the United States, many Asian markets occasionally carry uncooked balut eggs, though their demand in North America is not very great. The cooking process is identical to that of hard-boiled chicken eggs, and baluts are enjoyed while still warm. In most birds and reptiles, an egg (Latin ovum) is the zygote, resulting from fertilization of the ovum. ...
For other uses, see Sand (disambiguation). ...
Asian cuisine is a term for the various cuisines of South, East and Southeast Asia and for fusion dishes based on combining them. ...
North America North America is a continent[1] in the Earths northern hemisphere and (chiefly) western hemisphere. ...
Duck eggs that are not properly developed after nine to twelve days are sold as penoy, which look, smell and taste similar to a regular hard-boiled egg. In Filipino cuisine, these are occasionally beaten and fried, similar to scrambled eggs, and served with a vinegar dip. An egg is a body consisting of an ovum surrounded by layers of membranes and an outer casing of some type, which acts to nourish and protect a developing embryo. ...
Filipino Cuisine is a unique blend of Asian and Western influences, especially from China, Spain, and the United States, which are the countries that have greatly influenced the culture of the Philippines. ...
Scrambled eggs Scrambled eggs is a dish made from beaten whites and yolks of eggs (usually chicken). ...
Vinegar is sometimes infused with spices or herbs—as here, with oregano. ...
The age of the egg before it can be cooked is a matter of local preference. In the Philippines, the perfect balut is 17 days old, at which point it is said to be balut sa puti ("wrapped in white"). The chick inside is not old enough to show its beak, feathers or claws and the bones are undeveloped. The Vietnamese prefer their balut matured from 19 days up to 21 days, when the chick is old enough to be recognizable as a baby duck and has bones that will be firm but tender when cooked. In Cambodia, most people prefer to eat it while it is still warm in its shell. Served with nothing more than a little garnish, it is widely popular. Usually, it is accompanied by a mixture of lime juice and ground pepper. This article is about the skeletal organs. ...
In popular media Balut has been the "shocking" topic of some television shows because of its taboo nature in some Western cultures. In two episodes of Survivor: Palau, the contestants were made to eat this Asian delicacy. Similarly, balut is frequently featured on Fear Factor. Balut was also featured on the show Bizarre Foods with Andrew Zimmern, where the host pronounced 18-day-old balut to be one the strangest foods he'd ever eaten in his life, but far better tasting than he had expected. Survivor: Palau is the tenth installment of the reality hit Survivor. ...
This article does not cite any references or sources. ...
Bizarre Foods with Andrew Zimmern is a documentary-styled travel and cuisine program hosted by Andrew Zimmern on the Travel Channel. ...
References - Davidson, Alan. The Oxford Companion to Food, s.v. balut. Oxford University Press 1999. ISBN 0-19-211579-0.
This article is about the year. ...
External links - Municipality of Pateros - Balut Making
- A first-hand account of Balut in North America
- YouTube Video of Balut Video of Balut Eating
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