What do I need to do to prepare a balut egg?!
I went to my local Asian market, and they had balut eggs!. They were sitting out on the counter, at room temperature!. The woman behind the counter and I had some language difficulties, so I couldn't figure out if they needed to be cooked or not!. I'm still not sure that she really knew what I was asking her!. So my question is, do I need to cook it, and if so, how!?Www@FoodAQ@Com
Answers:
I'd recommend treating it as an uncooked egg and cook it as you would a hard boiled egg!.
Boiling water for 7 to 10 minutes!.
Now you're ready to eat!.Www@FoodAQ@Com
Boiling water for 7 to 10 minutes!.
Now you're ready to eat!.Www@FoodAQ@Com
Balut is fertilized duck or chicken egg!. What you buy in the store is not cooked!. You cook it by boiling (similar to boiling a chicken egg)!. But be aware that it is a nearly developed embryo - an exotic food only for true adventurous eater!Www@FoodAQ@Com
are you sure it was really a balut egg!? It could be a spelling error, and not just language difficulties!. Perhaps it is a boiled egg!?Www@FoodAQ@Com
When the Asian markets sell these eggs they are actually already cooked!. FYI, these are 1/2 hatched eggs which means you will be eating a baby bird!Www@FoodAQ@Com
wish i could answer your question!.!.!.i have never heard of a balut egg!.!.!.what is it!?Www@FoodAQ@Com
balut (Tr?ng v?t l?n or H?t v?t l?n in Vietnamese, Pong tea khon in Cambodian) is a fertilized duck (or chicken) egg with a nearly-developed embryo inside that is boiled and eaten in the shell!. They are common, everyday food in some countries in Southeast Asia, such as in the Philippines, Cambodia, and Vietnam!. Popularly believed to be an aphrodisiac and considered a high-protein, hearty snack, balut are mostly sold by street vendors at night in the regions where they are available!. They are often served with beer!. The Filipino and Malay word balut (balot) means "wrapped" – depending on pronunciation!. This food however is uncommon in Malaysia!.
Balut-making is not native to the Philippines!. A similar preparation is known in China as maodan (Chinese: 毛蛋; pinyin: máodàn; literally "feathered egg"), and 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 (mangbabalut)!. Today, balut production has not been mechanized in favor of the traditional production by hand!. Although balut are produced throughout the Philippines, balut-makers in Pateros are renowned for their careful selection and incubation of the eggs!.
Fertilized duck eggs are kept warm in the sun and stored in baskets to retain warmth!. After nine days, the eggs are held to a light to reveal the embryo inside!. Approximately eight days later the balut are ready to be cooked, sold, and eaten!. Vendors sell cooked balut out of buckets of sand, used to retain warmth, and are accompanied by small packets of salt!. Uncooked balut are rarely sold in Southeast Asia!. In the United States, many Asian markets occasionally carry uncooked balut eggs, though there is not much demand for them in the U!.S!. The cooking process is identical to that of hard-boiled chicken eggs, and baluts are enjoyed while still warm!.
Www@FoodAQ@Com
Balut-making is not native to the Philippines!. A similar preparation is known in China as maodan (Chinese: 毛蛋; pinyin: máodàn; literally "feathered egg"), and 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 (mangbabalut)!. Today, balut production has not been mechanized in favor of the traditional production by hand!. Although balut are produced throughout the Philippines, balut-makers in Pateros are renowned for their careful selection and incubation of the eggs!.
Fertilized duck eggs are kept warm in the sun and stored in baskets to retain warmth!. After nine days, the eggs are held to a light to reveal the embryo inside!. Approximately eight days later the balut are ready to be cooked, sold, and eaten!. Vendors sell cooked balut out of buckets of sand, used to retain warmth, and are accompanied by small packets of salt!. Uncooked balut are rarely sold in Southeast Asia!. In the United States, many Asian markets occasionally carry uncooked balut eggs, though there is not much demand for them in the U!.S!. The cooking process is identical to that of hard-boiled chicken eggs, and baluts are enjoyed while still warm!.
Www@FoodAQ@Com
Only thick-shelled eggs are used for balut making because these can withstand stresses of egg placement and removal in cylindrical baskets called “toong”!. These are open on both ends, 34 inches high and 21 inches in diameter; spaces around are filled with rice hull up to 4 inches from the brim!. Ideally, eggs made into balut should not be older than 5 days from the time these phase are laid by ducks!.
Heat is needed to develop the embryos!. Roast or heat palay to a temperature of 107°F or 43°C in an iron vat or cauldron!. Remove palay when you can still hold the palay in your hand when you remove it!.
Egg bags are then placed in the toong; these are alternated with heated palay bags!. The number of heated palay bags is one for every egg bag!. However, place two heated palay bags on the bottom and two on the top level of the toong to ensure heat conservation!. For every toong containing 10 layers of eggs, you would need 13 bags of roasted palay!.
Each toong can hold 10 bags to tikbo!. Cover with jusi sacks to conserve heat further!. Candling is the process of holding egg against the hole of a lighted box in a dark room to separate infertile eggs from fertile one!. Infertile eggs are called penoy; these are also boiled like balut but fetch a lower price!.
First candling is done on the 11th day after eggs are placed in toong!. Candling is again done on the 17th day to separate eggs with dead embryos (abnoy) and those that are ready to be sold as balut!. Eggs with weak embryos take 18 to 20 days to be released; these are hard-boiled and sold!.
Eggs intended for hatching are left in the balutan for 28 days when duckling will hatch!. After 20 days, palay bags are not heated anymore since embryos can generate enough heat to keep them warm!.
When using kerosene or electric incubators for hatching duck eggs, maintain a temperature of 100°F and humidity from 55°F to 60°F!. Do not hatch duck and hen’s eggs together in one incubator as duck eggs require a temperature of lof but a higher rate of humidity!. A pan of water kept in the bottom of the incubator helps maintain humidity level!. During incubation period, turn eggs at least 3 to 4 times a day to obtain better percentage of hatchability!.
Clean hatching eggs with slightly moist, clean rag before storing to prevent contamination of the developing embryo, or newly hatched chicks!.Www@FoodAQ@Com
Heat is needed to develop the embryos!. Roast or heat palay to a temperature of 107°F or 43°C in an iron vat or cauldron!. Remove palay when you can still hold the palay in your hand when you remove it!.
Egg bags are then placed in the toong; these are alternated with heated palay bags!. The number of heated palay bags is one for every egg bag!. However, place two heated palay bags on the bottom and two on the top level of the toong to ensure heat conservation!. For every toong containing 10 layers of eggs, you would need 13 bags of roasted palay!.
Each toong can hold 10 bags to tikbo!. Cover with jusi sacks to conserve heat further!. Candling is the process of holding egg against the hole of a lighted box in a dark room to separate infertile eggs from fertile one!. Infertile eggs are called penoy; these are also boiled like balut but fetch a lower price!.
First candling is done on the 11th day after eggs are placed in toong!. Candling is again done on the 17th day to separate eggs with dead embryos (abnoy) and those that are ready to be sold as balut!. Eggs with weak embryos take 18 to 20 days to be released; these are hard-boiled and sold!.
Eggs intended for hatching are left in the balutan for 28 days when duckling will hatch!. After 20 days, palay bags are not heated anymore since embryos can generate enough heat to keep them warm!.
When using kerosene or electric incubators for hatching duck eggs, maintain a temperature of 100°F and humidity from 55°F to 60°F!. Do not hatch duck and hen’s eggs together in one incubator as duck eggs require a temperature of lof but a higher rate of humidity!. A pan of water kept in the bottom of the incubator helps maintain humidity level!. During incubation period, turn eggs at least 3 to 4 times a day to obtain better percentage of hatchability!.
Clean hatching eggs with slightly moist, clean rag before storing to prevent contamination of the developing embryo, or newly hatched chicks!.Www@FoodAQ@Com