Balut
If you’re from the Philippines, you might as well heard the local term “balut”. It’s most famous in Cebu. It was even used as a dare in fear factor. Balut is a fertilized duck (or chicken) egg with a nearly-developed embryo inside that is boiled and eaten in the shell. It is commonly sold as streetfood in the Philippines.
They are common, everyday food in some other countries in Southeast Asia, such as in Laos (where it is called Khai Luk), Cambodia (Pong tea khon in Cambodian), and Vietnam (Tr?ng v?t l?n or H?t v?t l?n in Vietnamese). Popularly believed to be an aphrodisiac and considered a high-protein, hearty snack, balut are mostly sold by street vendors in the regions where they are available. They are often served with beer. The Filipino and Malay word balut (balot) means “wrapped” – depending on pronunciation.
Balut are most often eaten with a pinch of salt, lemon juice, plus ground pepper and Vietnamese Coriander leaves (Southern Vietnamese style), though some balut-eaters prefer chili and vinegar to complement their egg. The eggs are savored for their balance of textures and flavors; the broth surrounding the embryo is sipped from the egg before the shell is peeled and the yolk and young chick inside can be eaten. All of the contents of the egg are consumed, although the whites may remain uneaten, due to its cartilage-like toughness depending on the age of the fertilized egg. In the Philippines, balut have recently entered haute cuisine by being served as appetizers in restaurants: cooked adobo style, fried in omelet’s or even used as filling in baked pastries.
Duck eggs that are not properly developed after nine to twelve days are sold as penoy, which look, smell and taste similar to a regular hard-boiled egg. In Filipino cuisine, these are occasionally beaten and fried, similar to scrambled eggs, and served with a vinegar dip.
Balut can be found almost anywhere in Cebu, since most people are fond of it. Although it might be unappealing to other people, it still remains in my cheap thrills list.