BALUT! Anyone ever eaten this crap?

Question

I'm from Canada, but now live in the Philippines. I tryed a Balut, and it was nasty. It sort of tasted like an egg, but the thought of it just grossed me out. For those that wonder what a Balut is, it's a fertalized chicken egg that is boiled just a while before it hatches, so it's like half egg half chick. I had a 12 day and a 18 day old Balut. It was HORRIBLE especially when it has feathers..

Answer 1

its ok, some filipinos dont like it too especially when it has already feathers in them, but some say its good for men, they say it make them strong especially during sex, i dont see the logic though, but i think its one of many filipino superstitions, Anyhow, i only like to eating the yellow part and drink the sauce, its good, everybody should try it, dont worry its exotic but edible. ;)

Answer 2

I am from the Philippines also and I"ve already eaten Balut!! it is tasty but I don't like the taste of the sisiw especially the one who looks like an egg but it is hard..

Answer 3

A balut (or Hột vịt lộn in Vietnamese) is a fertilized duck egg with a nearly-developed embryo inside that is boiled and eaten in the shell. They are considered delicacies of Asia and especially the Philippines, China, Cambodia, and Vietnam. Popularly believed to be an aphrodisiac and considered a high-protein, hearty snack, baluts are mostly sold by street vendors at night in the regions where they are available. They are often served accompanied with consumption of beer. The Filipino and Malay word balut(balot) roughly translates to mean "wrapped".

Balut are most often eaten with a pinch of salt, though some balut-eaters prefer chili and vinegar to complement their egg. The eggs are savored for their balance of textures and flavors; the broth surrounding the embryo is sipped from the egg before the shell is peeled and the yolk and young chick inside can be eaten. All of the contents of the egg are consumed. In the Philippines, Balut have recently entered higher cuisine by being served as appetizers in restaurants: cooked adobo style, fried in omelettes or even used as filling in baked pastries.

Balut-making is not native to the Philippines. A similar preparation is known in China as maodan (Chinese: 毛蛋; pinyin: máodàn; literally "hairy egg"), and Chinese traders and migrants are said to have brought the idea of eating fertilized duck eggs to the Philippines. However, the knowledge and craft of balut-making has been localized by the balut-makers (mangbabalut). Today, balut production has not been mechanized in favor of the traditional production by hand. Although balut are produced throughout the Philippines, balut-makers in Pateros are renowned for their careful selection and incubation of the eggs.

Fertilized duck eggs are kept warm in the sun and stored in baskets to retain warmth. After nine days, the eggs are held to a light to reveal the embryo inside. Approximately eight days later the balut are ready to be cooked, sold, and eaten. Vendors sell cooked balut out of buckets of sand, used to retain warmth, and are accompanied by small packets of salt. Uncooked balut are rarely sold in Southeast Asia. In the United States, many Asian markets occasionally carry uncooked balut eggs, though their demand in North America is not very great. The cooking process is identical to that of hard-boiled chicken eggs, and baluts are enjoyed while still warm.

Duck eggs that are not properly developed after nine to twelve days are sold as penoy, which look, smell and taste similar to a regular hard-boiled egg. In Filipino cuisine, these are occasionally beaten and fried, similar to scrambled eggs, and served with a vinegar dip.

The age of the egg before it can be cooked is a matter of local preference. In the Philippines, the perfect balut is 17 days old, at which point it is said to be balut sa puti ("wrapped in white"). The chick inside is not old enough to show its beak, feathers or claws and the bones are undeveloped. The Vietnamese prefer their balut matured from 19 days up to 21 days, when the chick is old enough to be recognizable as a baby duck and has bones that will be firm but tender when cooked.

Answer 4

dear here in LEBANON my country in the middle east, we have BALUT but not like you said, ou Balut is a kind of chestnut like an egg shape but longer than the egg u can be eaten after iy is grilled in the fire like chest nut

Answer 5

specific, yet purely under one or 2 situations. First being it fairly is late interior the night and had a gaggle of beer and that i'm hungry and not something is obtainable. 2d one being to coach the natives a kano can consume one too. not my first selection, yet hi if i'm hungry sufficient i will consume just about something.