Balut (Fertilized Duck Egg)
Warm, briny duck eggs simmered gently until the broth-rich yolk turns tender and custard-like.
Dietary
Keto, Wheat free, Dairy free, Nut free
Allergens
Eggs
Balut is a Filipino street food staple made by simmering fertilized duck eggs until the developing embryo and rich broth inside turn tender. Served warm with a pinch of salt and a splash of vinegar, it's traditionally eaten as a evening snack or paired with cold beer. The technique is simple, but timing and gentle heat matter for the best texture.
Ingredients
- 4 balut (fertilized duck eggs)
- 4 cups water
- 1 teaspoon salt
- 0 salt, to taste, for serving
- 0 spiced vinegar dip, for serving
Method
-
Rinse the balut eggs under cool water to remove any dirt or debris from the shells.
-
Place the eggs gently in a 6-quart saucepan and add enough water to cover them by 1 inch. Stir in 1 teaspoon salt.
-
Set the pan over medium-high heat and bring the water to a gentle boil.
-
Once boiling, reduce heat to low so the water simmers gently, cover, and cook the eggs for 30 minutes, keeping the eggs fully submerged.
-
Turn off the heat and let the eggs rest in the hot water for 5 minutes to finish cooking through.
-
Remove the eggs from the water with tongs or a slotted spoon and drain briefly on a towel.
-
Serve warm in small bowls or egg cups with the wide end facing up. Tap and peel a small opening at the top to sip the warm broth before peeling further and eating with salt and spiced vinegar dip.
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Balut (Fertilized Duck Egg)
Balut is a Filipino street food staple made by simmering fertilized duck eggs until the developing embryo and rich broth inside turn tender. Served warm with a pinch of salt and a splash of vinegar, it's traditionally eaten as a evening snack or paired with cold beer. The technique is simple, but timing and gentle heat matter for the best texture.
40 min 4 servings 190 cal
Ingredients
- 4 balut (fertilized duck eggs)
- 4 cups water
- 1 teaspoon salt
- 0 salt, to taste, for serving
- 0 spiced vinegar dip, for serving
Method
- 1
Rinse the balut eggs under cool water to remove any dirt or debris from the shells.
- 2
Place the eggs gently in a 6-quart saucepan and add enough water to cover them by 1 inch. Stir in 1 teaspoon salt.
- 3
Set the pan over medium-high heat and bring the water to a gentle boil.
- 4
Once boiling, reduce heat to low so the water simmers gently, cover, and cook the eggs for 30 minutes, keeping the eggs fully submerged.
- 5
Turn off the heat and let the eggs rest in the hot water for 5 minutes to finish cooking through.
- 6
Remove the eggs from the water with tongs or a slotted spoon and drain briefly on a towel.
- 7
Serve warm in small bowls or egg cups with the wide end facing up. Tap and peel a small opening at the top to sip the warm broth before peeling further and eating with salt and spiced vinegar dip.