After nine days, the eggs are held to a light, in a process called candling, to reveal the embryo inside. The embryo is very sensitive to high temperatures, and is easily killed upon cooking in the sun. In order for the embryo to develop normally, it must be exposed to heat for the correct period of time, while ensuring that the temperature is not too hot to harm the eggs or too cold to permit growth. Traditionally, the fertilized eggs are incubated in the sun or buried in sand, and stored in baskets to retain warmth. Ĭloseup of balut after removing the shell People questioned the ethics of eating balut. Controversies arose as knowledge of the food spread around the Southeast Asian countries and then globally. Wherever Filipinos migrated for work, a large market for balut would develop. Balut was introduced to the Philippines by the Chinese in 1565 or around 1885 and since then, balut has been included as a traditional part of the culture. It is a relatively cheap source of protein and calcium. īalut is common street food in the Philippines and other localities, and is also sold in stores and malls. The mallard duck ( Anas platyrhynchus), also known as the "Pateros duck", is often used to make balut. The partially-developed embryo bones are soft enough to chew and swallow as a whole.
Balut that is incubated for longer periods have a well-developed embryo and the features of the duckling are recognizable. The contents are eaten directly from the shell. Veins in a freshly boiled, peeled balut eggĪ balut is a fertilized bird egg (usually a duck) which is incubated for a period of 14 to 21 days, depending on the local culture, and then steamed.
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