Balut

 

    Balut is a popular street food in the Philippines made from a fertilized duck egg that has been incubated for a few weeks. The egg is usually boiled or steamed and eaten straight from the shell, including the developing embryo. Many Filipinos consider it a delicacy and often enjoy it with a sprinkle of salt, pepper, and a dash of vinegar.

Ingredients:

1. 2 Duck eggs, raw/uncooked with embryos at 16 days of development or less
2. 1/2 of a small onion, finely chopped
3. 3 Tablespoons of cane vinegar
4. Salt to taste
5. Freshly ground black pepper

Procedure:

1. Begin by heating a small pot on medium-high heat.
2. Pour in enough water to completely submerge the duck eggs once they are added.
3. Bring the water to a rolling boil.
4. Carefully use tongs to pick up the duck eggs and gently lower them into the boiling water.
5. Lower the heat to medium-low once the eggs are in the pot.
6. Allow them to cook for a minimum of 30 minutes.
7. Near the end of the cooking time, mix vinegar and onion together in a small bowl.
8. Using tongs, take the duck eggs out of the boiling water and set them aside to cool.
9. Let the duck eggs sit until they are cool enough to handle.
10. Gently crack the top of an egg while holding it upright.
11. Pour the contents into the bowl containing vinegar and onions.
12. Remove the remaining shell and transfer the balut into the bowl.
13. Repeat this process with the other eggs.
14. Season with your choice of salt or pepper.
15. Serve right away while it's still warm.

Rating:
⭐⭐⭐⭐⭐- The flavor is a bit weird, but when you add vinegar, it becomes much better and more savory.