Yusheng
30 min · 393 kcal · Lunch & dinner · Asian
Asian
Balut
The famous Filipino street-food snack: a fertilised duck egg simmered until just set, cracked open hot and eaten straight from the shell with rock salt and a sharp garlic-chilli vinegar. The broth is sipped first, then the yolk and firm white are spooned out.
Method
- Take the 2 balut eggs out of the fridge and let them sit at room temperature for 30 minutes — cold shells crack in boiling water and the broth inside is lost. Rinse them under cool running water and check each one for hairline cracks.
- Make the sawsawan: in a small dish, stir 2 tbsp of cane vinegar with 1 clove of finely chopped garlic, 1 chopped bird's eye chilli and 0.25 tsp of cracked black pepper. Set aside so the garlic softens in the acid while the eggs cook.
- Settle the eggs in a single layer in a small saucepan and pour in cold water to cover them by about 2 cm. Set over medium-high heat and bring to a full boil, uncovered.
4 more steps in Feat
Cook it step by step, scale it to your servings, add it to your plan and shopping list, and log it in one tap.
Open in Feat — it's freeiPhone · App StorePer serving
153kcal
12gprotein
3gcarbs
10gfat
0gfibre
Computed from the ingredients against a food database, not estimated. The full nutrient table is in the app.
Was this recipe useful?
More like this
4 more steps in the app
Open in Feat