Balut: Yay or Nay?

The humble egg – it is the staple of a stereotypical breakfast along with bacon and toast. Couple
it with either coffee or juice and the day is set. A kitchen wouldn’t be complete without a dozen
or so eggs in the refrigerator or pantry. It feeds people in a pinch (due to its cheaper cost
compared to other produce) and easy to prepare. In fact, people learning to cook are usually
advised to start with boiling an egg. Despite the unassuming appearance, eggs are rich in protein,
vitamin B1 to B12 and the brain nutrient, choline. It could be consumed raw or cooked in many
different ways as well. You may be familiar with “sunny side up”, “scrambled” or even
“century” eggs (the salted ones often painted in bright colors) but are you familiar with the
“balut”? This strange twist on a beloved viand is notorious for being included in eating
challenges and other tests of bravery. It is considered a delicacy in Asia but a stomach churner in
the West. Let’s see which side you’ll agree with.

What is a “balut”, exactly? The term comes from the old Malay word for “cover”, referring to
the preserved bird embryo encased within the boiled egg. The strange dish originated in China as
an offshoot of the equally-infamous “virgin boy” eggs. It spread and quickly became a popular
street food in many Asian countries, particularly Philippines. There is rarely a corner in the
continent where a “balut” (or something similar) cannot be found. It is even sold in some
supermarkets. However, the most popular way of getting a “balut” is through a wandering
peddler, often late at night. Many in the east consider eating it a rite of passage and a means to
enhance virility. On the other hand, those on the west treat it with both disgust and fascination. In
fact, the delicacy is banned in many countries. The “balut” is as divisive as religion and
ideology. It’s one of those things that you’ll love or hate, never in between.

So how is this contentious dish prepared? Chicken or duck eggs (the latter is preferred due to its
softer shell and more tender chick) are incubated for nearly a month or until the embryo is fully-
developed. A few even wait for the chicks to develop feathers before moving on to the next step.
The eggs are then boiled killing the chicks within and turning the embryonic fluid into broth. The
resulting “balut” is often stored in a bucket of sand to retain warmth and texture. It is eaten by
cracking the egg open and swallowing the embryo whole, seasoning it with salt or pepper
beforehand. Sometimes the embryo is first dipped in soy sauce or other condiments before
consumption. Others cook it to suit their tastes and avoid ingesting harmful microorganisms.
There is a variant of the “balut” known as “penoy” (wherein the embryo is nothing more than a
blob of flesh due to a shorter incubation time), which is prepared similarly to a “scrambled” egg.
Recently, some restaurants have added “balut” to the menu, having it suit different cuisines.

As with all exotic dishes, the “balut” has its fair share of critics and controversies. The dish is
quickly becoming the symbol of poverty due to the steady Westernization of Asian culture. This
led to diminishing popularity among the middle and upper classes. According to the faithful,
certain provisions in religious texts condemn it, calling the “balut” unclean and unhygienic.
Medical professionals agree with the assessment as the preparing a “balut” makes it an ideal
breeding ground for harmful microorganisms, such as salmonella. Animal welfare groups deem
its preparation “cruel and unusual” punishment for the chicks. In fact, many in both east and west
are pushing for a total ban on “balut”. However, those on the other side are quick to defend their
favorite dish. Whatever the case, consumption of “balut” won’t seem to stop anytime soon. If
you’re up to the challenge then eat one today. Whether you’ll love or hate it is entirely up to you.