If I try the delicacy again, I will avoid eating it at lunch when it is easy to look at my balut in the daylight!
Balut is made from fertilized bird eggs, usually from a duck. To provide a warm environment for the eggs to develop, balut makers will lay the eggs in the sunlight or bury them in sand. They take care to ensure the eggs are not too hot or too cold, as extreme temperatures will prevent the egg from developing properly.
This incubation period lasts for two or three weeks. The longer a balut maker incubates their eggs, the more well-formed the duckling will appear. You do not want to wait too long before you sell it, though. Otherwise, the bones and body will not be soft enough to chew and swallow whole!
Culture and daily life in the Philippines are closely tied to the country’s ecosystems and agricultural practices. Ducks are commonly found in areas with rice paddies and inland bodies of water, making the Philippines an ideal location for a snack like balut! The warm climate also supports incubation for balut production.
Balut is connected to local customs such as street vendors. You can buy balut from a stationary stand around lunch and dinnertime, or have it delivered to you! Vendors in rural areas often walk from house to house selling food. Every morning, I hear people shout "Isda!" (fish) or "Ta-ho!" (tapioca dessert), or, occasionally, "Balut!"
