Balut is a dish typical of the Philippines, but can also be found in Cambodia, Vietnam and Malaysia…. It’s a steamed egg that can be found on sale in markets and in the streets, on the side of the road.
But what exactly are they?
They may be duck, chicken or quail eggs. These eggs are fertilized and incubated for between 18 and 21 days. It all depends on how you like to eat Balut. The egg hatches after 28 days. The longer you wait, the more developed the fetus will be.
It’s not a dish that’s very pretty to look at, especially if the fetus is already well formed. So it’s a dish that’s most often sold at dusk. In the Philippines, it’s a popular meal for young and old alike. It’s considered a high-protein snack.
However, it’s not a snack like potato chips. We strongly advise against eating several eggs in a row, as the yolk of the Balut contains very high levels of cholesterol, which can be very bad for your health if you eat more than one.
There are several types of Balut, depending on the length of time the egg is incubated. The first is the higop, or “perfect balut”, which is incubated between 18 and 19 days and boiled for 15 minutes. It will then be juicier, but the fetus will already be well developed. You can also find “tuyo”, which means “dry” in Tagalog. The egg will have been incubated for 21 days and is 8 days from hatching, so it’s drier without the juiciness of the higop. And last but not least, you’ll find a Balut where the fetus hasn’t developed: there’s a lot of yolk, a lumpy white and a tiny embryo that’s barely visible. It can be eaten with a spicy, garlicky vinegar or with salt. It is usually accompanied by a beer.
The taste of Balut is difficult to describe, oscillating between salty, umami and slightly iodized notes. Its texture, meanwhile, offers an interesting contrast between the mellowness of the embryo and the creaminess of the egg yolk, creating an unforgettable sensory experience for those who dare to try it.
Balut embodies both culinary tradition and gastronomic audacity. Rooted in Asian history and culture, it also arouses the curiosity of gourmets in search of new taste sensations. Its growing popularity around the world makes it a symbol of open-mindedness and culinary diversity.
Balut is much more than just an exotic dish: it’s a culinary experience in its own right, a journey to the heart of Asian flavors and traditions. For those who dare to take the plunge, Balut promises an unforgettable taste experience, both daring and rich in sensations.