Balut

Ingredients

Balut eggs

4 to 6, fertilized duck eggs

Vinegar

1/4 cup, for dipping (can be cane vinegar or spiced vinegar)

Salt

to taste

Instructions

1. Fill a large pot with water and bring it to a rolling boil.
2. Carefully place the balut eggs into the boiling water, ensuring they are fully submerged.
3. Reduce the heat to medium, allowing the eggs to simmer gently for about 20 minutes. This will ensure the eggs are cooked through while maintaining their delicate texture.
4. Once cooked, use a slotted spoon to remove the eggs from the pot and let them cool slightly until they're comfortable to handle.
5. To serve, tap the top of each egg gently with a spoon to crack the shell, then peel off the top portion to expose the yolk and white.
6. Sprinkle a pinch of salt over the exposed yolk and white for added flavor.
7. Serve the balut eggs with the vinegar on the side for dipping.
8. To eat, sip the warm broth from inside the egg, followed by scooping out the yolk and white with a spoon. Enjoy the unique combination of flavors and textures!