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Loading...Balut is the iconic Filipino street snack made from a fertilized duck egg that has been incubated for 14 to 21 days, then gently boiled in the shell. Sipping the savory broth first, then eating the tender embryo and rich yolk with a pinch of sea salt, is a beloved late-night ritual across the Philippines.
Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Servings4
Yield4 eggs
Nutrition Facts
Per serving (estimated)
- 188 kcalCalories
- 14 gFat
- 4 gSaturated Fat
- 2 gCarbs
- 0 gFiber
- 1 gSugar
- 14 gProtein
- 150 mgSodium
- 140 mgPotassium
- 70 mgCalcium
- 3 mgIron
- 5 mgVitamin C
- 300 mcgVitamin A
Ingredients
For the Eggs
- 4 balut (fertilized duck eggs, 14 to 21 days incubated, shells intact)
- 8 cups water (enough to cover the eggs by 1 inch)
For Serving
- 1 tablespoon coarse sea salt, for dipping
- 4 tablespoons spiced cane vinegar (sukang maasim), optional
- 1 red bird's eye chili, thinly sliced, optional
- 2 cloves garlic, minced, optional
Directions
- Rinse each balut under cool running water, gently scrubbing the shell with your fingers to remove any dirt or feathers; pat dry.
- Fill a medium saucepan with 8 cups of water and bring it to a full rolling boil over high heat.
- Using a slotted spoon or tongs, carefully lower the eggs into the boiling water so they do not crack against the pot.
- Boil the eggs uncovered for 20 to 25 minutes, adjusting slightly: 20 minutes keeps the yolk jammy, while 25 minutes yields a firmer yolk and more developed texture.
- Drain the eggs and transfer them to a plate; let them rest for 3 to 5 minutes so the shell handles cleanly and the broth inside settles.
- Tap the wider end of the shell gently to create a small hole about the size of a quarter, then peel away the cracked pieces to expose the membrane and broth.
- Lift the egg to your lips and sip the amber savory broth from the opening, seasoning lightly with a pinch of sea salt as you go.
- Peel away the rest of the shell, season the egg with more salt (and a dip of spiced vinegar with chili and garlic if using), and eat the embryo and yolk in small bites while still warm.
Cook’s Notes
- Buy balut only from reputable vendors who store them refrigerated; older or improperly stored eggs can spoil quickly.
- Eggs incubated 14 to 16 days have more liquid broth and a less formed embryo, while 18 to 21 day eggs have a more developed chick and firmer yolk; choose based on your comfort level.
- Serve balut very warm for the best aroma and texture; cold balut loses much of its appeal.
- Traditional pairing is a cold San Miguel beer, which balances the rich, iron-rich flavor of the egg.
- If the broth smells sulfurous or off, or if any egg floats heavily when placed in fresh water before cooking, discard it as a safety precaution.
