Balut by Robin

Balut is a popular, although unusual Filipino delicacy, served everywhere from street stalls to upscale restaurants. It is a duck egg that has been hard-boiled, fertilized, and incubated. Traditionally, the cooked embryo is consumed straight from the shell.


Balut is developed by allowing the fertilized egg to begin developing the embryo for several days. During this period, the egg is kept warm. Generally, eight or nine days of consistent warmth are sufficient to allow the embryo to develop. At this juncture, the egg is ready for boiling. After boiling, the contents of the egg can be used in a number of different recipes. Generally, the balut is always served while still warm. 


It is considered an aphrodisiac that is commonly paired with a cold beer on the side. The dish can be seasoned with chili, garlic, vinegar, salt, lemon juice, ground pepper, and mint leaves. It can also be cooked in omelets or used as a filling for pastries.


Although balut is closely associated with Filipino cuisine and has achieved popularity throughout the world, it is still considered a poor man's meal in the Philippines.


In countries where balut is commonly served, the fertilized duck egg or chicken egg is considered to be a superior source of protein. The boiled embryo is also considered to add flavor and texture to the egg. A balut may be enjoyed as a quick snack along with beer or some form of ale, or be employed as the centerpiece for a meal.