Balut
Balut is a hatched boiled duck or chicken egg that is primarily consumed as a food in the Philippines and Vietnam , Cambodia, and Laos . It is rarely eaten in China . Balut is also available outside of these countries, for example in the US states of California and Hawaii, where a relatively large number of Filipinos live. In the European and European influenced kitchens, hatched eggs are not common and are subject to food taboos .
Domestic ducks are not least kept in the Philippines for the production of balut. The manufacturers specialize in this and are called mangbalut . The eggs are kept warm in special baskets for about two weeks. On day 9, the eggs are x-rayed and those without chicks are sorted out. Eggs that have been penetrated by water are called abnoy . They are eaten as a special scrambled dish . Balut are marketed from around the 14th gross day. For Filipinos, eggs 17 days old ( balut sa puti ) are ideal; beforehand the embryo is barely noticeable. The Vietnamese cuisine preferably 19-day-old eggs with a clearly visible body.
preparation
Balut are cooked for 20 to 30 minutes. The eggs that are still warm are usually eaten by first removing a piece of the shell, sprinkling in a little salt and then slurping out the liquid. Then the whole egg is peeled and seasoned with salt, sometimes with vinegar or soy sauce . The ducklings' beak and feathers are clearly visible. In terms of taste, the unseasoned brownish-black meat is a combination of salty and spicy, the beak and feathers are a bit more firm to the bite. The eggs have a reputation for being an aphrodisiac and potency enhancer, but this has not been scientifically proven.
In the Philippines, balut are often sold by street vendors who keep them in a warming bag and sell a serving of salt with each egg. They are also available in many restaurants as a snack , often deep-fried and served with a vinegar and chili dip, cooked as an adobado in vinegar and garlic or baked in a batter. The Filipino manufacturer Andoy's Best sells Balut as a ready-made canned product with various sauces, which should be kept for up to two years.
Since the embryos are cooked alive during preparation, animal welfare organizations such as Vier Pfoten criticize both the consumption and the production of balut eggs.
Web links
Individual evidence
- ↑ Alan Davidson, Tom Jaine: The Oxford Companion to Food . 2nd ed. 2006, article Balut, p. 55 ( HTML [accessed November 4, 2015]).
- ^ A b c Margaret Magat, Balut, the fertilized duck eggs of the Philippines , in: Eggs in Cookery. Proceedings of the Oxford Symposium on Food and Cookery 2006 , Prospect Books 2007, pp. 160-170
- ↑ Why these disgusting eggs are so popular in Asia and frowned upon here , from October 22, 2019 in Travelbook.de.