How to make Balut Egg – Mama’s Guide Recipes

Pinoy Balut / Filipino Balut, or Fertilized Duck Egg

high in protein, fatness and cholesterol. Best eaten with a dash of salt and pepper !

A balut is a fertilize duck egg with a nearly-developed embryo inside that is boiled and eaten in the shell. They are considered delicacies of Asia and specially the Philippines, China, Cambodia, and Vietnam. popularly believed to be an aphrodisiac and considered a high-protein, hearty nosh. Balut are by and large sold by street vendors at night in the regions where they are available. They are often served accompanied with consumption of beer. The Filipino and Malay word balut ( balot ) roughly translates to mean “ wrapped ”.

Reading: How to make Balut Egg – Mama’s Guide Recipes

How to make Balut Egg

Method # 1

1. Select eggs that are fit for incubation. Eggs should come from copulate flocks, and be not more than five days old. They should have thick shells without any cracks .
2. Preheat the selected eggs under the sun for three to five hours .
3. Heat some gauche rice in an iron caldron or tub until it reaches a temperature of about 42 to 42.5°C ( 107 to 108°F ) .
4. Put 100 to 125 eggs into a large fabric made of either abaca ( sinamay ) or nylon .
5. Place a layer of heat rice at the penetrate of a cylindrical bamboo incubator basket ( 45 centimeter in diameter and 60 centimeter deep, and place a bag of eggs on the rice .
6. Alternate the bags of eggs with the bags of heated rice. Eight bags of eggs will fit into the basket .
7. Bamboo baskets can be arranged either in a single quarrel along the wall of the balutan, or in doubly rows placed in the middle of the balutan. Rice hull is hard tamped down between baskets as an insulator .
8. Turn the eggs at least two or three times a day .
9. Heat the rice in the morning and in the afternoon on cool days .
10. Candle the eggs on the 7th, 14th and 18th day to select sterile eggs ; D1 ( dead embryo on foremost candle ) and D2 ( dead embryo on moment candle ). The sterile eggs, both D1 and D2, are removed, case-hardened, and sold as a bite .
11. Eggs containing a normal embryo candled on the 16th to 18th sidereal day should be hard boiled and sold as balut.

Numerous entrepreneurs have successfully adopted this technology. however, marketing aspects such as demand for the product, promotional activities and pricing necessitate to be considered. The ledge life of balut is one day, but this may be extended to one week if the eggs are kept in a refrigerator .

Method # 2 ( For Small Scale Industry )

1. Prepare a bad wooden box ; line this with inflame rice hull at the bed about 6-8 inches thick .
2. Arrange the eggs in bags of about 20-50 pieces each, put them on the heated hull and breed again with the same thickness of heat hull .
3. Cover the box very well so as to prevent promptly passing of heat .
4. Every good morning inspect the eggs to see if the rice hull needs reheating. The hull must be about 38°C.

5. On the third day, examine the eggs against a bright easy to see if the germ plasma has developed .
6. This is the part of the egg that becomes the chick if the egg is fat. If no germ plasma develops remove these eggs. These are sold as penoy. Put back into the heat hull those eggs with microbe plasma .
7. On the thirteenth day examine again the egg against the unaccented. Remove the eggs without germ pasm. At this stage, those with developing source plasma are the “ balut sa puti ” .
8. On the seventeenth day the chicks will be growing little feathers. These may now be cooked .

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