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Bird embryo steamed and eaten from the shell

Partially shelled balut egg showing yolk, fetus and veins running through it
Mallard ducks are used extensively in the production of balut—female (left) and
male (right)

Balut (/bəˈluːt/ bə-LOOT, /ˈbɑːluːt/ BAH-loot;[1] 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 most notably in the Philippines,
Cambodia (Khmer: ពងទាកូន, paung tea kaun) and Vietnam (Vietnamese: trứng vịt
lộn, hột vịt lộn). The term comes from the Filipino language.

The length of incubation before the egg is cooked is a matter of local
preference, but generally ranges between 14 and 21 days.

CONTENTS

* 1 Description
* 2 Preparation
* 3 Chemistry of cooking
* 4 Nutrition
* 5 Dishes and vending
* 6 Consumption and uses
* 6.1 Locations of consumption
* 6.2 Consumption
* 7 Incubation and storage
* 8 Religious prohibitions
* 9 Animal welfare
* 10 Health
* 11 Outside Southeast Asia
* 12 Guinness World Record
* 13 See also
* 14 References
* 15 Further reading
* 16 External links

DESCRIPTION[EDIT]

A 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. 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.[2][3] Balut is a renowned dish due
to its different developmental stages; some people prefer it when the duck
embryo is still largely liquid, while others prefer it when it is more mature
and has a chewier texture. A combination of savory, gamey, and rich
characteristics can be found in the flavor, which makes it an acquired taste
that many Filipinos treasure as a culinary treat and a part of their culture.[4]

Balut is common street food in the Philippines and other localities, and is also
sold in stores and malls. It is a relatively cheap source of protein and
calcium.[5] Balut was introduced to the Philippines by the Chinese in 1565[6] or
around 1885 and since then, balut has been included as a traditional part of the
culture.[7] Wherever Filipinos migrated for work, a large market for balut would
develop. Controversies arose as knowledge of the food spread around the
Southeast Asian countries and then globally. People have questioned the ethics
of eating balut.[7] Ethical concerns are most often attributed to the presence
of a fertilized embryo within the dish, given the fact that the egg has not yet
hatched nor given the chance to hatch.[8]

PREPARATION[EDIT]

Balut in partially broken shells

Traditionally, the fertilized eggs are incubated in the sun or buried in sand,
and stored in baskets to retain warmth. 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.[9] The embryo is extremely sensitive to high temperatures, and is
easily killed upon cooking in the sun.[9] After nine days, the eggs are held to
a light, in a process called candling, to reveal the embryo inside. The
production of balut depends on egg maturation cycles, where the egg begins
developing and changes in texture. Throughout these various maturation periods,
different temperatures are required to accentuate the specific egg and embryo
characteristics.[citation needed] Within the first few stages of maturation,
balut is known as "balut sa puti" ("wrapped in white") when it is white; the
embryo inside is insufficiently developed to show a beak, feathers or claws, and
the bones are undeveloped. These are made from very specific egg types, less
than five days old and with no visible surface cracks.[10]

The duration of egg incubation is a matter of local preference. In the
Philippines, balut is generally incubated for 14 to 18 days before being boiled
for consumption. At about 14 to 16 days of incubation, the embryo floats on top
of the egg white and yolk, and the balut is called "mamatong".[7] For most balut
makers, the ideal incubation is said to be 17 days old.

There are other versions of balut. In the Cambodian version, pong tea khon, the
egg is incubated for 18 to 20 days. In the Vietnamese version, trứng vịt lộn,
the egg is incubated for 19 to 21 days, when the embryo is old enough to be
recognizable as a baby duck and has bones that will be firm but tender when
cooked. Some men prefer to eat an embryo that is much more developed, "...so
that it looks gross, because that is a way to prove your manhood."[11]

CHEMISTRY OF COOKING[EDIT]

During the cooking process, changes occur in the food chemistry of balut, such
as the sol dispersion of water molecules within the embryonic fluid.[12] This
liquid becomes the broth for the solid which are parts of the duck within the
egg. Although balut mainly consists of protein, fat is present and is emulsified
within the fertilized embryo. After cooking, it can be considered a protein gel
(depending on the length of time it was cooked). Heating high-protein food such
as balut can cause the chemical changes to take place and fully or partially
denature proteins, causing the surface to become thick and causing an
irreversible gel protein to form.[12]

Temperature has a significant impact on the final taste and texture of the
cooked balut. Warm temperatures of 29–30 °C (84–86 °F) change the taste and
texture of the yolk by making it more grainy. This can be attributed to the
changes in proteins, and their partial denaturation, during the heating and
incubation process.[13] When boiling or cooking eggs, the white of the egg tends
to solidify because the proteins are denatured in an irreversible reaction and
turn from transparent to an opaque white.[14] Physical and chemical changes in
the final balut product can also be attributed to microbial infections and the
rate that microbes infect the balut at various stages.[13]

There are many chemical changes that occur inside the duck egg as it is being
processed, which can vary depending on how or what it is cooked with. While
boiling, added salt can contribute to a number of chemical changes; it seems to
increase the proportional weight of egg white within the shell, which can be due
to the weight differences between the embryo and the egg white itself.[15] Added
salt can also increase the hardness of the egg yolk and affect the overall
texture of the final balut product.[9] Other chemical changes observed in
nutrient content of the duck egg as it is processed are a slight decrease in the
amount of available amino acids, water-soluble vitamins and minerals after the
processing is complete.[15]

NUTRITION[EDIT]

There are different nutritional values for balut, since it can be either
fertilized chicken or duck eggs. Balut nutrition specifications between chicken
and duck have minor differences, but both eggs have around 14 grams of crude
protein, 188 calories each, and around 100 milligrams of calcium.[16] A duck egg
might have a higher value of nutrition than a chicken egg but overall, both
chicken and duck balut have approximately the same nutritional value.[17]

In folk medicine, according to popular Vietnamese belief, these eggs are a
nutritious and restorative food for pregnant or delivering women.[18]

* Balut eggs
* Nutrition specifications for egg-type chicken (balut)
* Nutrition specifications for egg-type duck (balut)

DISHES AND VENDING[EDIT]

Balut 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 may
be consumed, although the white albumen may remain uneaten depending on the age
of the fertilized egg. This white albumen may have an unappetizing cartilaginous
taste and is tough and rubbery in texture.

In the Philippines, balut have recently entered haute cuisine by being served as
appetizers in restaurants, cooked adobo style, fried in omelettes, or even used
as filling in baked pastries. In Vietnam, balut is eaten with a pinch of pepper
salt with lime/kumquat or ginger and rau răm (also known as laksa leaf). The
dish "trứng vịt lộn" can be served as boiled balut or grilled balut.[19] In
Cambodia, balut is eaten while still warm in the shell and served with nothing
more than a little garnish, which is usually a mixture of lime juice and ground
pepper.

A similar preparation is known in China as maodan (Chinese: 毛蛋; pinyin: máo dàn;
lit. 'feathered egg'), modan (Chinese: 末蛋; pinyin: mò dàn; lit. 'end-stage
egg'), wangjidan (Chinese: 旺雞蛋; pinyin: wàng jīdàn; lit. 'flush egg') or
huozhuzi (Chinese: 活珠子; pinyin: huózhūzi; lit. 'living bead'). 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 (magbabalut). Today, balut production has not been
mechanized in favor of the traditional production by hand.

Vendors sell cooked balut from buckets of sand (used to retain warmth)
accompanied by small packets of salt. Uncooked balut are rarely sold in
Southeast Asia. In the United States, Asian markets occasionally carry uncooked
balut eggs. Alternatively, they can be ordered by mail. The cooking process is
identical to that of hard-boiled chicken eggs, and baluts are eaten 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.

* Fifteen-day-old balut egg dipped in a mixture of hot sauce and vinegar
* Shelled and fried balut
* Balut
* Underaged balut with visible chick

CONSUMPTION AND USES[EDIT]

LOCATIONS OF CONSUMPTION[EDIT]

Balut is consumed in high amounts within countries in Southeast Asia, including
Laos, Cambodia, Vietnam, Thailand, and the Philippines.[20] Pateros is a
first-class municipality in Metro Manila, Philippines that is famous for its
duck-raising industry and balut production. The Pateros municipality was
actually named for its duck farmers by speakers of Spanish.

Balut is recognized as a national food of the Philippines. It is commonly sold
as a street food and served as an appetizer in restaurants. The taste of balut
is similar to chicken soup. It has an unusual texture.[clarification needed]

Balut is found in some countries and locations of North America. While it cannot
be found in every store in North America, specialty stores such as T&T, and, in
particular, Filipino stores in the Greater Vancouver area, often sell balut.[21]
In the United States, growers such as Metzer Farms specialize in balut
production, spreading the knowledge of balut and its awareness.

A reason it may not be found or consumed as frequently in North America is that
the majority of people outside of Southeast Asia still recognize balut as a
novel and taboo food and often are anxious about trying it.[20]

CONSUMPTION[EDIT]

In the Philippines, balut is often eaten with salt or a chili, garlic and
vinegar (white or coconut sap) mixture to season, depending on personal
preference.[22][23] Balut can be served in many ways and may be cooked, boiled,
and fried. It may be cooked adobo-style, fried in omelets, and used as filling
in pastries. Although balut is globally recognized as a Filipino food, it is
being consumed less and less in the Philippines. This is partly due to
increasingly Western tastes, but also because balut is often associated with
poverty.[11]

Some countries and locations will serve balut raw, although this is not a common
practice. "Raw," in this sense, could mean the balut was lightly boiled or
cooked very briefly.[22] This is potentially dangerous since it increases the
risk of spoiling and of ingesting harmful microorganisms.[7]

In Saigon, Vietnam, balut can be found in the streets where vendors operate on
the back of motorbikes in alleys. Balut is served as quail eggs. First it is
steamed and then served with salt, chili and pepper.

INCUBATION AND STORAGE[EDIT]

Balut stall

Balut is considered to be a street food, and as with many street foods, balut
should be eaten as soon as it is prepared. Sources suggest that at most, the
shelf-life of a cooked balut is one day, but can be kept in the refrigerator for
up to one week.[24]

According to the FDA Food Code, balut can perish over time or due to temperature
changes. After being cooked, balut should be handled either at 57 °C (135 °F)
and above, or kept at or below 5 °C (41 °F).[25]

While most countries have specific regulations and standards for food, Canada
has certain egg regulations pertaining to what products can be labelled as an
egg. Balut eggs are not subjected to the egg regulations in Canada under the
Canadian Food Inspection Agency, meaning they do not require the specific
labeling requirements and rules of the traditional chicken egg.[25]

RELIGIOUS PROHIBITIONS[EDIT]

Eating balut is forbidden for some religious groups. Both Judaism and Islam have
strict prohibitions on consuming food that is prepared in manners incompatible
with religiously prescribed dietary laws. In Judaism, the embryo of a chick
inside an egg of a bird, even a kosher bird, is forbidden for consumption.[26]
The Quran forbids consumption of meat if the animal has not been slaughtered
properly, making the animal or animal-product "maytah".[24][27] Because balut is
an egg containing a partly-developed embryo,[28] this makes it "haram", or
"forbidden".[27][29][30]

In Christianity, the Members Church of God International forbids their members
to eat balut for it is written in Acts 15:20, "But that we write unto them, that
they abstain from pollutions of idols, and from fornication, and from things
strangled, and from blood." According to them, the word "strangled" refers to
those animals who died without pouring their blood upon the ground as written in
Deuteronomy 15:23: "Only thou shalt not eat the blood thereof; thou shalt pour
it upon the ground as water."

ANIMAL WELFARE[EDIT]

Information relating to whether boiling a partially-developed embryo is
ethically acceptable or not can be found in the legislation relating to the
euthanasia and treatment of research animals. Bird embryos that have reached
greater than 50% of their incubation have developed a neural tube sufficient for
pain perception; therefore, they should be euthanized by similar methods used in
avian neonates such as anesthetic overdose, decapitation, or prolonged exposure
to carbon dioxide.[31] Similarly, in the UK, embryonic birds are "protected
animals" once they have reached the last third of their incubation period.[32]
There are specified methods of humanely killing protected animals used in
research, but boiling is not one of these. Depending on the species of duck,
some eggs used for balut would be boiled within the last half or third of embryo
development. Duck embryos are often taken off incubation in order to stunt the
growth process; the embryos no longer develop, and become readily available for
purchasing. The RSPCA Australia recommends against boiling the duck embryo from
the 18th day of incubation onwards due to the potential for suffering beyond
that point, and notes that it is "an area that is yet to be further
researched".[33]

Several groups wish to ban balut.[34] A petition has been raised to get 5,000
signatures to have balut labeled "fertilized duck egg with embryo" and taken off
the menu in the Maharlika restaurant, New York.[35] As of 2014[update], the
restaurant was selling balut for $5 each.[36] As a response to this petition,
Filipino New Yorkers have created a counter petition asking to leave the food
item alone.[30]

HEALTH[EDIT]

The incubation temperatures and environment required for the proper development
of balut during processing are ideal growth conditions for many bacteria
including Salmonella enteritidis. In addition, faecal pathogens can be deposited
on the egg shell surface during laying. Balut is therefore labelled as a
"Hazardous Food" in Canada.[37] Warnings have been published to obtain balut
only from safe, well-known producers.[37]

OUTSIDE SOUTHEAST ASIA[EDIT]

Outside of Southeast Asia, balut has been featured on reality television shows,
such as in season 1 of Bizarre Foods with Andrew Zimmern, or as part of eating
challenges, such as on Fear Factor in 2002, Hell's Kitchen in 2013, The Amazing
Race Asia 2, The Amazing Race Australia 2, The Amazing Race Ukraine, Survivor:
Palau, Survivor: China, Survivor: Caramoan, and Survivor: Cambodia.[38][39]

In the United States, eggs are sold at Asian markets. However, to get the right
age eggs and to ensure freshness, it is recommended[by whom?] that they be
purchased from a professional or an egg vendor at Asian farmers markets.

GUINNESS WORLD RECORD[EDIT]

On April 10, 2015, former Pateros mayor Jaime C. Medina collaborated with Center
for Culinary Arts (CCA, Manila) and the History Channel to attempt to set the
record for the world's largest serving of balut. The CCA chefs, headed by
Tristan Encarnacion, prepared 1,000 pieces of balut into an adobo dish that was
recorded to have weighed 117.5 kilograms. The resulting dish was enjoyed by the
townsfolk in a symbolic boodle fight, with tables topped with banana leaves
stretching along B. Morcilla Street.[40] [41]

The record was later awarded to Pateros, Metro Manila and to this date, the
record still stands.[42]

SEE ALSO[EDIT]

* Food portal

* Balut (game) – Dice game
* Century egg – Chinese egg-based culinary dish
* Isaw – Filipino street food
* Kikiam – Hokkien and Teochew dish widely adapted in Malay and Indonesia
* Kutti pi
* Kwek-Kwek – Filipino street food
* List of delicacies – Food item considered highly desirable in certain
cultures
* Salted duck egg – Traditional Asian dish common in several regions
* Smoked egg – Food that involves the smoking of eggs
* Soy egg – Egg dishes
* Tea egg – Egg boiled in tea as a savory snack

REFERENCES[EDIT]

1. ^ "balut". Merriam-Webster Online Dictionary. Retrieved April 30, 2018.
2. ^ Romjali, E.N.; Lambio, A.L.; Luis, E.S.; Roxas, N.P.; Barion, A.A.
(2014). "Fertility and hatchability of eggs on mallard ducks (Anas
platyrhynchos L.) of different plumage pattern under different feeding
regimes". JITV. 19 (3): 674–678.
3. ^ Alejandria, Maria Carinnes P.; De Vergara, Tisha Isabelle M.; Colmenar,
Karla Patricia M. (November 25, 2019). "The authentic balut: history,
culture, and economy of a Philippine food icon". Journal of Ethnic Foods. 6
(1): 16. doi:10.1186/s42779-019-0020-8. ISSN 2352-6181.
4. ^ Alejandria, Maria Carinnes P.; De Vergara, Tisha Isabelle M.; Colmenar,
Karla Patricia M. (November 25, 2019). "The authentic balut: history,
culture, and economy of a Philippine food icon". Journal of Ethnic Foods. 6
(1): 16. doi:10.1186/s42779-019-0020-8. ISSN 2352-6181.
5. ^ Magat, Margaret (2007). "'Balut,' the Fertilised Duck Eggs of the
Philippines". In Hosking, Richard (ed.). Eggs in Cookery: Proceedings of
the Oxford Symposium of Food and Cookery 2006. Prospect Books.
ISBN 978-1-903018-54-5.
6. ^ Zaide, Gregorio (1964). History of the Filipino People. Manila: Modern
Book Co.
7. ^ a b c d Magat, Margaret (Spring 2002). "Balut: "Fertilized Duck Eggs and
Their Role in Filipino Culture"". Western Folklore. 61 (1): 63–96.
doi:10.2307/1500289. JSTOR 1500289.
8. ^ Serena, Katie (November 21, 2021). "Introducing Balut Eggs – The World's
Weirdest Duck Dish". All That's Interesting. Retrieved October 19, 2023.
9. ^ a b c R. Ehrlich, Paul. "Incubation: Heating Egg." Incubation: Heating
Egg. Web. February 29, 2016.
10. ^ Matejowsky, T. (2013). "The Incredible, Edible Balut: Ethnographic
Perspectives on the Philippines' Favorite Liminal Food". Food, Culture &
Society. 16 (3): 387–404. doi:10.2752/175174413X13673466711723.
S2CID 142396427.
11. ^ a b Liedel, Emily (April 14, 2014). "Balut: The fertilized duck egg
street snack". Modern Farmer. Retrieved December 12, 2023.
12. ^ a b "Course:FNH200/Lesson 02 - UBC Wiki". wiki.ubc.ca. Retrieved March
21, 2016.
13. ^ a b "DEAD LINK". drive.google.com. Archived from the original on April
27, 2016. Retrieved March 17, 2016.[dead link]
14. ^ "Cooking and Chemical Changes." BBC News. BBC, n.d. Web. February 29,
2016.
15. ^ a b Kaewmanee, Thammarat. "Changes in Chemical Composition, Physical
Properties and Microstructure of Duck Egg as Influenced by Salting."
Research Gate. N.p., June 11, 2008. Web. February 29, 2016.
16. ^ "Discover the Incredible Health Benefits of Balut: A Nutrient-Packed
Delicacy".
17. ^ Lambio, A. L. (2010). Poultry Production in the Tropics. Quezon, Diliman,
Philippines: The University of Philippines Press.
18. ^ "Những điều cần lưu ý khi ăn trứng vịt lộn".
19. ^ "Grilled Balut of Vietnam: A Delicious and Nutritious Delicacy".
Retrieved April 1, 2023.
20. ^ a b "In Some Countries People Eat Balut(egg) fertilized duck embryo".
2012. Retrieved August 16, 2016.
21. ^ "Best balut in Vancouver. (n.d.)". Retrieved August 16, 2016.
22. ^ a b Liedel, Emily (April 14, 2014). "Balut: The Fertilized Duck Egg
Street Snack - Modern Farmer". Retrieved August 16, 2016.
23. ^ "What Is a Balut Egg?". The San Francisco Chronicle.
24. ^ a b "Enhancing the value of eggs: How to make balut and century eggs".
www.fftc.agnet.org. Retrieved August 15, 2016.
25. ^ a b "Balut" (PDF). CPHAZ. March 3, 2016. Archived from the original (PDF)
on April 4, 2016. Retrieved August 15, 2016.
26. ^ Kosher and Non-Kosher Eggs Jewish Press. Retrieved December 4, 2018.
27. ^ a b "Is eating egg haram / makruh - Multaqa Ahl al-Hadeeth". August 28,
2011. Archived from the original on October 23, 2017. Retrieved August 16,
2016.
28. ^ Tang, Q.; Li-Chan, E. C. Y.; Byrne, S. K.; Cheng, K. M. (February 1,
2019). Effect of storage temperature on sensory and microbiological quality
of duck balut eggs. XXIII World Poultry Congress. Brisbane, Australia.
p. 4.
29. ^ "Food Code - FDA Food Code 2009: Annex 3 - Public Health Reasons /
Administrative Guidelines - Chapter 1, Purpose and Definitions". Center for
Food Safety and Applied Nutrition. Retrieved March 20, 2016.
30. ^ a b Kilham, Chris (September 15, 2011). "Eating Balut: Going Too Far?".
Fox News. Retrieved August 15, 2016.
31. ^ Leary, S.; et al. (2013). "AVMA Guidelines for the Euthanasia of Animals
- 2013 edition" (PDF). AVMA. Retrieved March 24, 2016.
32. ^ "Consolidated version of ASPA 1986". Home Office (UK). 2014. Retrieved
March 24, 2016.
33. ^ "Is the practice of boiling pre-hatched duck embryos in their shell
humane?". RSPCA Australia knowledgebase. Retrieved October 10, 2016.
34. ^ Matejowsky, T. (2013). The Incredible, Edible Balut. Food, Culture &
Society, 16(3), 387–404.
35. ^ San Jose, C.E. (April 13, 2015). "Animal rights activist: Stop serving
'balut' in New York". Kicker Daily News. Retrieved March 20, 2016.
36. ^ Calderon, J. (2014). "Balut: The Filipino delicacy that makes the world
squirm". CNN. Retrieved March 24, 2016.
37. ^ a b Information Sheet (2011). "Balut" (PDF). University of Guelph.
Archived from the original (PDF) on April 4, 2016. Retrieved March 24,
2016.
38. ^ 'Survivor: Caramoan': It's Corinne vs. Phillip when the tribes merge
39. ^ "Balut gets spotlight in New York". August 5, 2013.
40. ^ "Philippines in world record attempt for largest serving of balut". CNN
Philippines. April 14, 2015. Retrieved April 26, 2018.
41. ^ "Pateros eyes world record attempt for balut". ABS-CBN News. April 11,
2015. Retrieved April 27, 2018.
42. ^ "Largest serving of balut". Guinness World Records. April 10, 2015.
Retrieved April 25, 2018.

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