Balut (food)
developing poultry embryo boiled and eaten
Balut ( bə-LOOT, BAH-loot; also spelled as balot) is a fertilized developing egg embryo that is boiled or steamed and eaten from the shell. It is commonly sold as street food in Southeast Asia, most notably in the Philippines, Cambodia (Khmer: ពងទាកូន, romanized: paung tea kaun), and Vietnam (Vietnamese: trứng vịt lộn, hột vịt lộn), and also occasionally in Thailand (Thai: ไข่ข้าว, romanized: khai khao). Balut is often seasoned with salt and vinegar.
The length of incubation before the egg is cooked is a matter of local preference, but generally ranges from two to three weeks. Balut can cause vomiting if not cooked correctly.
Description
A balut is a fertilized bird egg (usually a duck) that is incubated for a period of 14 to 21 days, depending on the local culture, and then steamed. The contents are eaten directly from the shell. Balut that is incubated for longer periods have a well-developed embryo and the features of the duckling are recognizable. The partially developed embryo bones are soft enough to chew and swallow as a whole. The mallard duck (Anas platyrhynchus), also known as the "Pateros duck", is often used to make balut.
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