Balut
Balut, a popular delicacy in the Philippines, is made from a fertilized duck egg with an embryo that has not fully grown. The boiled egg is eaten as a snack or part of a meal. Adding a bit of salt and a splash of vinegar elevates the flavor to gourmet status, and it’s delicious either way.
The Philippines are often credited as the cuisine’s point of origin, and the dish itself is still widely consumed there. It is also widespread in Vietnam and Laos and other Southeast Asian countries.
Balut is made by first fertilizing duck eggs. After that, the eggs are incubated for anything from 14 days up to 18 days to get the embryo to the stage of development that was planned. The eggs are boiled for 15 to 20 minutes after they are ready.
Due to the intensity of its texture and flavor, eating balut is often seen as an acquired taste. The consistency is somewhere between custard and a duck embryo in its early stages of development and a soft egg white. There are those who find it repulsive, but it is considered a delicacy by many.
Balut has a lot of healthy benefits and is a great source of protein, calcium, and other nutrients. Embryos are a good source of protein, and the yolk is full of healthy fats. It’s an effective energy booster and, legend has it, an aphrodisiac as well.
Balut is utilized in Southeast Asian traditional medicine and is also a famous street food. Many people put their faith in its ability to treat everything from impotence to infertility.
Finally, balut is a Filipino delicacy that has been around for generations. It has a distinct flavor that takes some getting used to, but its nutrient density and purported therapeutic benefits make it worthwhile. It’s an integral component of Filipino culture and cuisine, despite the controversy surrounding it.
Want to learn another Filipino food? Here’s the next blog >Banana cue
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