When it comes to the Philippines, one of the best-known dishes is balut. This type of duck egg is a specialty of the country and is a staple for Filipinos and Southeast Asians. While the size of the balut isn’t as large as a regular duck egg, its yolk is much larger. It is traditionally eaten whole and is best eaten as a snack, and it can also be eaten as a mini-meal. It does have an egg-like taste; it’s not overwhelmingly egg-like and doesn’t overwhelm the palate.
The balut egg has a mild savory flavor with a slightly fermented undertone, and its yolk is like a mild, fishy custard. It has a soft yet firm texture, but it is not a good idea to eat the fetus if you don’t know what you’re doing, and you’ll be disappointed. If you’re not familiar with the balut egg, here are some of its characteristics.
A popular dish in the Philippines is balut. People often eat balut when they’re drinking beer. It’s a favorite of the young and old, and it is sometimes served with haggis or fermented herring. It is a controversial food that has become a worldwide sensation. However, if you are curious about trying it, don’t let your fear stop you! We hope this article helped clarify some of the questions you might have.
What Is Balut?
In Indonesia, balut is a duck or chicken embryo that matures into an egg cooked and eaten from the shell. Chinese street cuisine is a common sight on the country’s streets.
On the other hand, Balut is more widely consumed in the Philippines, where it is considered a staple diet.
Balut was first introduced to the Philippines by the Chinese in 1565 or around 1885. It is now considered a part of their traditional way of life.
The word “Balut” is derived from the Filipino language; thus, you can immediately imagine where it is most commonly used: in the Philippines.
It provides consumers with a low-cost supply of protein and calcium. For the locals, it is regarded as an aphrodisiac and folk medicine.
What Is The Taste Of Balut?
Balut has a mild, delicious flavor with a subtle fermented undertone that complements the rest of the dish. Ideally, egg juice should be compared to the egg-infused chicken broth thinned out with water. When you eat the yolk, you’ll notice that it has a texture similar to a somewhat fishy custard-like pudding — it’s solid yet creamy and airy at the same time. The veins in the yellow-colored yolk may be off-putting to certain people. Cooked chicken or duck eggs do not have the same flavor as the egg component in this recipe. An albumem can be found at the top of the egg, near the yolk. This white part should be eliminated as it has a harsh, unpleasant texture and should not be consumed.
The foetus, which has a vinegary, liver-like flavor, is undoubtedly the most challenging component of eating balut, and it is also the most expensive. The texture of the bird is primarily soft, similar to that of mousse, though it may contain small pieces of crispy beak and bones, depending on how long it has been incubated. Ordinarily, the scent is less eggy than that of a conventional egg.
Balut producers in Pateros are increasingly sourcing their raw eggs from other locations, such as Bulacan province, which is home to many industrial farms. This has resulted in a richer balut in flavor and smells strongly of meat (which may explain the necessity of adding vinegar and chilies).
A balut egg contains 181 calories, 10 grams of fat, and one gram of carbohydrate in a single serving. They are heavy in protein, with each serving comprising 14 grams. Balut eggs should be consumed in moderation due to their high cholesterol content (619mg), equivalent to 206 percent of the daily recommended consumption. Source.
Balut eggs are high in beta carotene and vitamin C, which are good sources of antioxidants, making them a healthy choice. Many people believe that delicious food is also an aphrodisiac.
What Is The Best Way To Eat Balut?
Balut is best consumed in fermented form, although it can be challenging to achieve the proper texture for consumption.
Choosing eggs from mated flocks that are no more than five days old is recommended by Mama’s Guide Recipes for its readers.
After five hours of heating, the rice is poured over the Balut eggs to finish the process of defrosting them.
The eggs are ready for food on the 12th day after being flipped twice or three times a day for the previous seven days.
Eggs removed from the hen after the 18th day are usually the best to consume.
Balut is traditionally eaten with a pinch of salt, vinegar, chile, and vinegar to improve the dish’s flavor in the Philippines.
The same is true in Vietnam and Cambodia, where it is eaten with only a tiny amount of garnish, such as lime juice and crushed pepper.
Balut is best eaten scrambled, beaten, and fried with vinegar dip, which is the traditional way to prepare it.
It is essential to avoid eating Balut raw because it can cause indigestion and possibly food poisoning.
Balut has a shelf life of only one day; thus, it is best to consume it immediately after preparation. It is safe to consume within a week of being refrigerated, and however, it should not be consumed cold.
It is harder to crack, but you can quickly get it out with a spoon. It is best eaten in a single mouthful, so you can enjoy its rich flavor. Unlike other Filipino foods, the egg is similar to a hard-boiled egg, but it is different. It can be dipped in a chili vinegar mixture and isn’t unpleasant.
Is It Okay To Consume Balut?
Balut should only be obtained from reliable sellers who are well-versed in the product. During the incubation period, there is the possibility of bacteria growth, such as salmonella. It is also crucial to keep cooked balut below 41°F (5°C) because it is considered a high-risk food and should be stored.
In addition, a balut egg contains a live embryo, which must always be boiled before being consumed. Cooking is required to ensure that all germs are killed.
What Happens When You Consume Balut?
“It has long been believed to be an aphrodisiac,” he explains. In addition, many who consume it claim that it is a good conductor of heat and provides powerful energy surges. This is most likely why persons who use balut are more likely to express a desire for sex.” “Balut is still regarded as a low-cost poor man’s dinner in some circles.
Is Balut A Healthy Way To Lose Weight?
Eating balut can be beneficial to one’s health.
For this reason, Filipino parents regard balut to be a superfood that is beneficial to the brain because of its high nutritional value. The nutritional value of a single egg is 188 calories; 13.7 grams of protein; 14.2 grams of fat; 116 milligrams of calcium; and 2.1 milligrams of iron.
Is Balut Suitable For Keto Dieters?
If you don’t care for balut, you may always try some penny, which is balut’s vegetarian counterpart that does not contain the fetus. Or even still, you can opt into some tokneneng or deep-fried battered boiled eggs; or kwek-kwek, the quail egg version. To stay keto completely, you will have to skip the breading phase of this recipe.
Balut is typical street food in the Philippines and Cambodia. It is a delicacy in many Southeast Asian countries, and a single balut egg can cost EUR0,10 at a Cambodian farmer’s market six years ago. The unfertilized egg of a pig, called a penny, is rich in protein and cholesterol, but it doesn’t taste as good as a hard-boiled chicken egg.