Balut: Fertilized Eggs and the Making of Culinary Capital in the Filipino Diaspora

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You’ll know when a balut vendor is nearby if you hear someone yelling “ Baluuut! ” The second half of the word is intentionally stretched to attract attention. It’s hard to miss. sell your eggs directly to consumers - for their own use - from your own farm or door to door in your local area

As you delve further into the balut, prepare yourself for the crunch of the beak and the slight texture of feathers. Although these elements might seem odd at first, they contribute to the dish’s earned status as an acquired taste. Some aficionados even prefer the taste of the embryo’s bones, which can provide an additional layer of crunchiness. If you fancy yourself as an adventurous eater and still fancy trying balut, listen up. We’ve laid out a step by step guide to eating balut as the locals do. Going forward wherever Filipinos migrated for work, a large need and market for the balut egg developed, too. How To Cook A Balut EggThe best young brown birds are selected for egg production and are kept on a “free to fly” system, with all eggs collected daily by hand. Young quail start to lay at around 10-12 weeks old. Nutritionally speaking, balut is rich in calories, protein, and minerals such as vitamin A. While the flavor profile of this dish might seem fishy or slightly off-putting at first, keep in mind that it is deeply ingrained in Filipino culture and embraced by a multitude of food enthusiasts for its unique qualities. With an open mind and adventurous palate, you too may come to appreciate the culinary aspects of balut. Eating and Serving Balut Taken over five years ago by hatchery business Tom Barron, Fayre Game is the only company in the UK that’s licensed to slaughter and process this diminutive game bird.

But Fayre Game based at Rufford, near Southport, Lancashire, isn’t a company that’s new to farming this active and somewhat flighty creature. The duration of egg incubation is a matter of local preference. In the Philippines, balut is generally incubated for 14 to 18 days before being boiled for consumption. At about 14 to 16 days of incubation, the embryo floats on top of the egg white and yolk, and the balut is called "mamatong". [7] For most balut makers, the ideal incubation is said to be 17 days old. The texture of balut is quite unique. When you bite into it, you’ll experience a combination of different textures. The yolk is usually soft and creamy, while the white part can be either firm or jelly-like. The developing embryo inside the shell has a distinctive, somewhat rubbery texture with delicate bones and feathers. What are the health benefits of balut? Zialcita FN. Authentic though not exotic: essays on Filipino identity. Manila: Ateneo de Manila University Press; 2007.

Now things are changing and, as TV chefs and cookery programmes continue to fire the imagination of consumers, we believe it’s something that can only be good for the popularity of quail.” a b "Balut" (PDF). CPHAZ. March 3, 2016. Archived from the original (PDF) on April 4, 2016 . Retrieved August 15, 2016. Although there is no certain scientific proof, Balut is believed to be an aphrodisiac, which may be the reason you’ll mostly see it being sold at night. There are even those who believe it’s an effective hangover food after a night of alcohol. A reason it may not be found or consumed as frequently in North America is that the majority of people outside of Southeast Asia still recognize balut as a novel and taboo food and often are anxious about trying it. [21] Consumption [ edit ]

The sight of a small animal inside of your hard-boiled egg is usually the stuff of nightmares, but in the Philippines and elsewhere in Southeast Asia, its the stuff of culinary fascination. The History Of The Balut Egg Speaking of calories and fat, balut can be relatively high in both. A single balut contains roughly 188 calories and 14 grams of fat. Keep this in mind if you’re following a calorie-controlled diet or watching your fat intake. Nonetheless, it’s a fulfilling appetizer that can be enjoyed occasionally. We’re seeing consumption of table birds increasing by 5-10% a year and eggs by about 15% a year,” says the company’s sales manager, Russell Holdsworth. Quail produced in France and Spain continue to be imported into the UK from large-scale producers supplying home markets where quail meat and eggs are more popular and less hampered by regulation. They say a trip to the Philippines won’t be complete without trying the popular balut—but there’s more to it than your friend daring you to try exotic food, as it has long been known as an important part of Filipino culture.

In Zamboanga Sibugay, a couple named Calixto and Maricris Huit have a small-scale balutan. Initially, they only had three manually operated incubators. In 2012, they received an assistance grant from the Enterprise Technology Upgrading Program (SETUP) of the Department of Science and Technology (DOST) [439]. This allowed them to grow their balutan into a large-scale business. From producing about 1000 to 2000 balut per day, they were now able to manufacture about 5000 and deliver egg supplies to other provinces, including Basilan, Dipolog and Cagayan de Oro. Their business became known as Marc’s Balut Processing Facility. Local processes of balut making a b c R. Ehrlich, Paul. "Incubation: Heating Egg." Incubation: Heating Egg. Web. February 29, 2016. Throughout your balut journey, remember to pace yourself while eating. The bones and feathers of the fetus should still be soft and easy to chew, but if you encounter any hard parts, try to consume them slowly to aid in digestion. Moreover, savor the taste without thinking much about the appearance. In some settings, balut has been served as a sensual dish, usually paired with alcohol. The shared experience of eating this unique and exotic delicacy is thought to create a bond between you and your dining partner, possibly enhancing feelings of intimacy. It is important to note, however, that such experiences are subjective and may vary from person to person.