Balut is a unique delicacy from the Philippines made from fertilized duck eggs that are boiled and eaten from the shell. This dish is known for its rich flavor and the interesting contrast in texture between the cooked yolk and the partially developed duck embryo. Balut is often enjoyed as a flavorful street food snack or a substantial meal. The preparation involves selecting the eggs, boiling them to achieve the desired doneness, and seasoning them with salt and vinegar. Balut is a cultural icon in Filipino cuisine, reflecting the creativity and resourcefulness of the local culinary tradition.
Ingredients
- 4 whole fertilized duck eggs
- vinegar
Instructions
- Carefully wash the duck eggs under running water.
- Place the eggs in a pot and add enough water to cover them by about 1 inch.
- Bring the water to a boil over medium-high heat, then reduce the heat to low and simmer for 20 minutes.
- Using a slotted spoon, remove the eggs from the pot and let them cool slightly until they are comfortable to handle.
- Carefully crack the shells and peel them to reveal the balut.
- Serve warm, seasoning each egg with a sprinkle of salt and a dash of vinegar according to taste before enjoying.
Keywords: Delicacy, Street Food, Snack, Egg Dish, Filipino
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