Commuting and walking around in the city market paid off again. This time I discover the balut wholesaler stalls. Balut is developed duck egg. Usually sold 17 days old in incubation. Duck eggs usually hatch in 21 days. So the wholesaler of the balut sell the eggs just in time for the balut vendors or for those with families like mine.
A raw / live balut sells for around P 6.50 each. I see there is quality control. A lamp is available and the seller checks each and every egg to see the developing chick inside. These are live chicks. You can try incubating the balut eggs some 4 or 5 days more and hatch your own baby ducklings.
Some of you may know I’m on a raw paleolithic diet today and I do eat raw meat, including raw chicken, but I don’t think I have the heart yet to open up a live duck egg and eat a live moving duck embryo.
So the balut wholesaler and vendors there teach me how to cook the balut eggs. Clean the balut eggs with soap and water to remove the poops for hygene. Just put it the eggs in your pot and enough water a little below the tops of the balut eggs. Turn on your cooking stove and wait for less than 5 minutes for the water to boil. Once the water boils, immediately turn down the fire to low and let it stay for 15 minutes. Turn off and drain the hot water. Your freshly cooked balut is now ready to eat.
Freshly cooked balut is outstanding. If you have tasted balut from the regular night time vendor, you will taste the difference from your just cooked balut. Your just cooked balut tastes awesome! I think it is because the regularly sold balut at night may have been cooked a few hours ago, kept heated and probably reheated many times already for several days. Fresh is best.
My family tasted the difference, my employees tasted the difference. Now all our taste buds have been upgraded to want fresh balut.
I think raw / live balut should be on fear factor. Crack open a live balut chick and….