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Balut: Up close and personal (explicit graphics)

This is one thing I will definitely miss when vacation is over and I have to go back. Let this be a little tutorial to those who plan to come to the Philippines and brave to eat balut.

Balut is always kept warm, so be careful when holding the egg as you might burn your fingers.

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First thing you do is crack the butt of the egg open a bit (the more rounded part). Make a small opening, make sure you clear up the loose shells. The first thing you consume is the "soup" so you don’t want to make the opening too big or else it will spill all over the place. Usually, the taste of the soup is just right but if you find it a bit bland, you can add a dash of salt to it.

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After slurping up all the "soup" peel of the eggshells half way. Usually, you’ll find the "fetus" right there but if not, you can start eating off the yellow part of the egg till the fetus is exposed (see below) Again, you can add salt or vinegar to better the taste.

This balut in particular doesn’t have the duck too formed up so you’ll probably be able to get through something like this much easier. There ARE cases when the duck is already a bit more mature so you will be able to feel the crunchiness of the beak and bones as well as some "feathers". Brave through it! It’s not that bad, it tastes just like chicken!

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Now you see it…

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Now you don’t!

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Here lies the remains of three baluts that I had for lunch.

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*BURP*

8 Responses

  1. Loke Uei

    I sooo want to try it to see why it is called a delicacy but my eyes are telling my brain to run for the door. how?

    December 30, 2007 at 8:51 am

  2. Jocelyn Mae

    Next week i hope to post some more of our "delicacies" Hopefully I find time to do so. Seriously man, it’s not bad. ;) maybe bad for your health if you eat too much though haha

    December 30, 2007 at 4:42 pm

  3. Aaviel

    This one actually isn’t that disgusting. Maybe it’s because the duck is still small…

    January 9, 2008 at 9:55 am

  4. Jasper

    you’re sick!

    January 9, 2008 at 1:44 pm

  5. Leon

    I prefer my mystery meat rolled up nicely as chorizo. Ewww.

    January 10, 2008 at 2:32 am

  6. Jocelyn Mae

    tweety’s right, this one is mild.. at least this one still doesn’t have hair– err.. feathers :p

    January 10, 2008 at 10:41 am

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