Balut is a fertilised duck egg that is considered a delicacy in the Philippines and some other parts of Southeast Asia. It is a unique and traditional food that is deeply rooted in local culture and culinary traditions. Balut is often enjoyed as a snack, street food, or as part of celebrations.
The fertilised egg is incubated for 14 to 21 days before it is boiled and eaten. Inside, the egg contains a partially developed duck embryo, along with a rich and savoury broth created during the cooking process. The taste is often described as a mix of egg and poultry, with a soft and slightly chewy texture.
Balut is commonly seasoned with a pinch of salt, vinegar, or chilli to enhance its flavour. Eating balut is a hands-on experience: the top of the shell is cracked open, and the broth is sipped before the rest of the egg is consumed. Many locals see it as a comforting and nutritious snack, rich in protein and energy.
Despite being a beloved food in the Philippines, balut can be surprising or challenging for people unfamiliar with it. For locals, however, it is often associated with childhood memories, family gatherings, and the joy of sharing food with loved ones. It is also believed to have aphrodisiac properties and is sometimes consumed for its supposed health benefits.
Balut is sold by street vendors, particularly in the evening, and is a common sight in bustling Filipino markets. Vendors keep the eggs warm in baskets or containers, calling out to customers as they pass by. The food has become an iconic part of Filipino identity, celebrated for its bold flavours and cultural significance.
Though it might not appeal to everyone, balut represents the diversity and depth of Filipino cuisine. For those willing to try it, eating balut is more than just tasting food—it’s an opportunity to connect with the traditions and spirit of the Philippines.
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