Balut (16 Days) - Traditional Filipino Street Food
A traditional Filipino street food preparation that transforms 16-day-old fertilized duck eggs into a beloved delicacy through simple boiling and seasoning. The 30-minute cooking process yields tender, creamy balut served warm with a tangy vinegar-onion dipping sauce. This home method replicates authentic street vendor technique, making the culturally significant dish accessible to curious home cooks seeking an adventurous culinary experience.
Ingredients
- 2 duck eggs 16-day development or less
- ½ small onion finely chopped
- 3 tablespoons cane vinegar
- Salt to taste
- Freshly ground black pepper
Instructions
- Place a medium saucepan over medium-high heat and add enough water to completely cover the duck eggs once added.
- Allow the water to come to a rolling boil, then use kitchen tongs to carefully lower each duck egg into the bubbling water to prevent cracking from impact.
- Reduce the heat to medium-low to maintain a gentle simmer and cook the eggs for exactly 30 minutes - this ensures the embryo is fully cooked while keeping the texture tender.
- While the eggs cook, combine the finely chopped onion with cane vinegar in a small bowl and set aside to let the flavors meld.
- After 30 minutes, use tongs to carefully remove the hot eggs from the water and place them on a clean surface to cool until they're comfortable to handle.
- Hold the cooled egg upright and gently crack the top, being careful not to damage the contents inside.
- Pour the clear liquid from the top of the egg into your vinegar and onion mixture - this adds extra flavor to your dipping sauce.
- Carefully peel away the remaining shell to reveal the balut inside, then place it in the bowl with your prepared sauce.
- Season with salt and freshly ground black pepper according to your taste preference.
- Serve immediately while still warm for the best texture and flavor experience.
Tips from Lola's Kitchen
- Always use tongs when handling hot eggs - your fingers will thank you
- Don't skip the cooling step; hot balut can burn your mouth and you won't taste the flavors properly
- Crack the egg gently to avoid breaking the yolk inside
- Save the liquid - it's considered the most nutritious part and adds great flavor to the sauce
- Eat balut with good company; it's meant to be a social experience
- Start with 14-day eggs if you're a beginner - they're milder in appearance and taste
Tried this recipe?Let us know how it was!