Am cooking and the aroma from the kitchen is inspiring

Okay, don't get disgusted yet :p

Balut (pronounced balot) is just duck egg, except that the egg has been incubated for up to 17 to 22 days, and the chick has formed, u can even see the feathers and then some albumen (thats the egg white). So its boiled andwell eaten the underformed chick and all.

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In the Philippines, balut eaters prefer salt and/or a chili, garlic and vinegar (white or coconut sap) mixture to season their eggs. The eggs are savored for their balance of textures and flavors; the broth surrounding the embryo is sipped from the egg before the shell is peeled, and the yolk and young chick inside can be eaten. All of the contents of the egg may be consumed, although the white albumen may remain uneaten depending on the age of the fertilized egg. This white albumen may have an unappetizing cartilaginous taste and is tough and rubbery in texture. In the Philippines, balut have recently entered haute cuisine by being served as appetizers in restaurants, cooked adobo style, fried in omelettes or even used as filling in baked pastries. In Vietnam, balut are eaten with a pinch of salt, lemon juice, plus ground pepper and Vietnamese mintleaves called rau ram (southern Vietnamese style). In Cambodia, balut are eaten while still warm in the shell and are served with nothing more than a little garnish, which is usually a mixture of lime juice and ground pepper.

Source: en.m.wikipedia. org/wiki/ Balut_(food)

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well just boil it, peel it and voila you've got balut... Yummy

should i also add why people like there's just before the chick hatch? Its said that the bones are soft when cooked well and are super yummy :p

lalasticlala

this is disgusting.. OP why you mention me for this kind thread?

runs away....

Na person go chop dis thing

Irritating

*throws up*

**zips down, brings out my joystick and pisses on the thread**

quite delicious...lmao...I never eat am before