Balut

Balut is a popular street food in the Philippines. It consists of a fertilized duck egg that has been incubated for approximately 18 days, a period of time which results in the formation of a partially developed embryo within the shell.

Balut is eaten directly from the shell after being hard-boiled or steamed, a relatively inexpensive source of protein and calcium, and is considered by some to be an aphrodisiac for men.

The presence of the embryo defines balut (a boiled duck egg without an embryo is "penoy"). For the subtlest, most tourist-friendly balut, ask for "balut sa puti" (“balut in white”), so called because the balut is covered in a sheath of eggwhite.

How balut is produced

To produce balut, eggs are incubated at 40-42.5°C with a relatively high humidity. These conditions allow for the development of the embryo until the eggs are removed at 18 days. Complete development and hatching of duck eggs typically occur at 28 days. Where chicken eggs are used, fertile eggs are incubated at 37°C for approximately 14 days. Complete development and hatching of chicken eggs typically occur at 21 days. Throughout the incubation period, the eggs are candled to monitor the growth and development of the embryos; infertile eggs (sold as "penoy") or those containing a non-viable embryo are removed.

Balut Eating Tips

Look for the right egg. You want an egg with a thick shell and no visible cracks. Once you've found the right egg, crack a small hole at the fatter, rounder end of the egg.

Don't eat immediately; you'll want to sprinkle salt into the hole and drink the small mouthful of egg broth that floats to the top of your balut egg. There's less than a shot-glassful of broth, and it's consumed as you would a shot of booze.

Peel the rest of the shell; eat the yolk and egg white as you go along.

If you have a bowl of vinegar handy, take little bits of the edible parts and dip it in the vinegar before consuming.

Eat the embryo last. If you've got an appetite for it at all.