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Balut (16 Days) - Traditional Filipino Street Food

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.
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Course Snack
Cuisine Filipino
Servings 2
Difficulty Intermediate

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!