Balut...does anyone on here eat the stuff?

Things You'll Need

Boiled Balut egg

Spoon

Egg holder

Chili sauce

Vinegar (red wine)

Salt
Hide




Instructions
1


Place the egg in an egg holder so that it is resting vertically. The "long end" of the egg should be standing up.

2


Crack the egg around the top by gently tapping your spoon against the shell. Remove the top of the shell once you have traveled all the way around the egg. Make sure to discard any bits of shell which fell into the Balut.





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3


Add a dash of red wine vinegar, a dash of chili sauce and a tiny pinch of sea salt. (Don't go overboard on the salt because the chili sauce will have sodium in it as well.) The combination of the chili sauce and the vinegar will provide a spicy sweet flavor.

4


Drink the broth from the surrounding duck embryo. It is customary to drink the broth before ingesting the embryo.

5


Throw back the rest of the Balut as if you were taking a shot. Once the duck embryo has been boiled, the bones become soft. So there's not need to worry about crunching on anything.

6


Drink any residual broth that was in the shell and then discard.





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Read more: How to Eat Balut | eHow.com http://www.ehow.com/how_2387144_eat-balut.html#ixzz2SfBmS0BR

Adobong Balut Ingredients

•4 Balut eggs, peeled
•1 tsp sugar
•3 tbsp Canola Oil
•2 cloves garlic, finely minced
•1 small sized Onion
•½ cup soy sauce, sliced
•½ cup vinegar
•3 pcs bay leaf
•freshly ground black pepper
•Thinly sliced Scallions for garnish






Adobong Balut Cooking Instructions:

•Remove the Balut Egg shells, then set aside.
•Add Canola oil into the Frying pan, when Canola oil is heated enough saute’ Onion and the minced garlic until oil gets infused with the flavor of garlic.
•Add Balut and fry for a few seconds then add Soy sauce and Vinegar in the Pan. Depending on your own taste you can increase or decrease the amount of vinegar .
•Bring to a boil without stirring. Simmer for a few seconds, then swirl the pan so that the eggs are coated with the sauce.
•Add bay leaf, sugar and freshly ground black pepper.
•Simmer for another minute. Swirl once more. Turn off the heat. Let sit for about 10 minutes.
•Give the eggs a final swirl and, for the ultimate experience.
•Best serve with garlic fried rice.




Read more: http://www.pinoyrecipe.net/adobong-balut-recipe/#ixzz2SfC4fHyv

Last time I had balut was over 15 years ago and even then I never ate the whole thing. I don't know about egg holder, but the way we used to do it was:
Just hold it with your hand, crack a small opening on one end and then drink/slurp the broth/liquid. Once most of the broth is gone, peel the shell a little (half way maybe) put some salt/vinegar/pepper or anything you like and eat it. Then peel the rest of the shell, add your condiment and enjoy the rest of your balut. I don't have any recipes as we never made them, just bought them.

Hello!!

I tried this when I was in the Phillipines! I will try most food at least once haha!! It was a it weird seeing a bird inside an egg tho.

It just tasted like a really eggy egg!!! Balut is essentially a chicken inside an egg.

Happy training y'all!
xXx