Balut: The Asian Street Food You Must Experience to Truly Understand

Balut typically consists of a duck embryo that has been incubated for 14 to 21 days, then boiled or steamed before consumption. Judgefloro/Wikimedia Commons (CC0 1.0)

When it comes to street food, America falls short compared to Asia. While you might find oversized pretzels, halal chicken and rice, or New York's famous dirty water hot dogs, none of these can hold a candle to the unique experience of balut.

Known as "wrap" in Tagalog and Malay, balut is a partially developed bird embryo, usually a duck, incubated for 14 to 21 days, then boiled or steamed. Packed with around 188 calories and 14 grams of protein per serving, this delicacy is a common sight in Southeast Asian street markets.

For those with a more traditional taste, the concept of consuming an egg containing a tiny duck embryo might seem unusual. However, balut is revered as a delicacy in Asian street food culture and is a beloved treat in nations such as Vietnam and the Philippines. It is also believed to have aphrodisiac properties. But how did balut originate, and what do locals think about it?

A Bit of Background on Balut

The origins of balut trace back to China. It was brought to the Philippines in 1885, where it soon became an affordable and convenient snack for workers. Filipino immigrants later carried this fertilized duck egg to other regions, popularizing it in countries such as Laos, Cambodia, Vietnam, and Thailand.

In the Philippines, balut is ubiquitous. It is commonly enjoyed as a late-night treat. Vendors selling this delicacy emerge at dusk, often calling out "

baluuut" to attract passersby.

In the Philippines, balut is a popular late-night treat, typically savored with a sprinkle of salt and a dash of vinegar. ChadEdward/Flickr (CC BY-ND 2.0)

Such a unique dish naturally sparks debate. For instance, Islamic dietary laws prohibit the consumption of fertilized duck eggs, classifying them as maytah (animals that died without proper slaughter). Similarly, in countries like Canada, balut is flagged as a health hazard due to the risk of salmonella growth in incubators, though similar risks exist with foods like raw cookie dough or eggs Benedict.

Yet, as with many controversial foods, the stigma around balut should be approached with skepticism.

"Trying balut can be intimidating," admits food and travel host Kristie Hang via email. A devoted balut enthusiast, she has enjoyed the dish both at home and at roadside stalls across Asia. "Every culture has its own 'strange' delicacies that require an acquired taste. The Scots have haggis, the Swedes have surströmming, the Chinese have durian, the Taiwanese have stinky tofu, and the Japanese have natto."

How Do You Eat Balut?

So, how does one go about eating this duck egg, and more importantly, what does it actually taste like? According to Hang, all you need is a bit of salt and a few herbs to enhance the flavor.

Balut is prepared similarly to a hard-boiled egg. The egg is boiled for approximately 20 to 30 minutes and is best enjoyed while still warm.

To eat balut the traditional Filipino way, crack the shell and create a small opening in the embryo's membrane. Sip the warm amniotic fluid, then season the contents — the yolk and the embryo — with salt and vinegar before peeling and consuming.

Mario Lopez enjoys balut with the TNT Boys, a Filipino boy band, during a segment on the TV show "Extra" at Universal Studios Hollywood on Feb. 20, 2019. Noel Vasquez/Getty Images

Hang emphasizes that there’s no strict rule for eating balut, noting that many enjoy it with chili paste or vinegar. The only thing to avoid is balut that’s too old — where the embryo has developed into a nearly full duck. She warns that such balut can have a "life-ruining" taste.

What Does Balut Taste Like?

"When prepared correctly, balut should have a mousse-like texture," she explains. "The flavor should be mild, with the yolk being rich and creamy. The broth should resemble a deeply flavorful chicken or duck soup. Undercooked or overly aged balut can taste fishy or crunchy, which is far from ideal."

The incubation period is crucial for balut, with 17 days being the perfect duration. Eggs incubated for less time are boneless, taste similar to chicken, and have a smooth, mousse-like texture. Older balut may contain beaks, bones, or even feathers, all of which are edible. In the Philippines, consuming a more developed fetus is often seen as a sign of masculinity.

Preparing balut at home requires significant effort and a strong stomach. Like many gourmet dishes, it begins with an egg. This helpful guide provides insights into the proper preparation method, though purchasing from a trusted vendor is highly recommended.