Balut (food)

Balut is a boiled duck or chicken egg angebrütetes, this is especially true in the Philippines, but also in Vietnam as a delicacy. In China they are eaten rare. Balut is also available outside of these countries, for example, in the U.S. states of California and Hawaii, where relatively many Filipinos live. In the European and European-influenced cuisines angebrütete eggs are not used and are within the range of food taboos.

Domestic ducks are kept in the Philippines, not least for the production of Balut. The producers are specialized and hot mangbalut. The eggs are kept for about two weeks warm in special baskets. On the 9th day the eggs are screened and sorted out without those chicks. Eggs, has entered the water are called abnoy. They are eaten as a special scrambled eggs dish. Balut are marketed from about the 14th day of incubation. Among the Filipinos 17 days old eggs are ( balut sa puti ) as ideal; before the embryo is barely perceptible. The Vietnamese Kitchen preferably 19 -day-old eggs with clearly visible body.

Be cooked balut 20 to 30 minutes. The still-warm eggs are eaten usually by first a piece of the shell removed, scattered into a little salt and then the liquid is ausgeschlürft. Thereafter, the whole egg is peeled and seasoned with salt, sometimes with vinegar or soy sauce. Beak and feathers of ducklings are clearly visible. Taste the unseasoned meat brownish-black is a combination of salty and sharp, beak and feather components slightly al dente. The eggs have a reputation for being an aphrodisiac and to be potency- enhancing, but this is scientifically unproven.

Balut in the Philippines are often used by traders ( magbabalut ) sold on the street, which they keep in a warming bag and mitverkaufen to each egg one serving of salt. They are also available in many restaurants as a snack, often fried and served with a vinegar - chili dip, as adobado cooked in vinegar and garlic or baked in a pastry case. The Philippine manufacturer Andoy 's Best Balut sold as finished canned with various sauces, which should be up to two year shelf life.

Swell

• Alan Davidson: The Oxford Companion to Food, 2nd ed Oxford 2006, article Balut, p 55