Culinary Blog Activity 2: Sensory Evaluation
BALUT - DARE YOU TRY?
"A Balut is a boiled fertilized duck embryo. It is ideally 17 days old, just as when the embryo starts to develop, before it becomes ready for consumption. Also at this point in time, the bulk of the egg is made of 'yolk' while the embryo, which would turn into cute little chick eventually, is simply nothing but a small lump covered with white albumen-like membrane. The balut should be boiled for about half an hour before it is eaten, similar to preparation of a hard-boiled egg."
This is not the first time I have baluts (I have been tried duck balut and quail balut before) but the example I have today is also the first time I tasted: Chicken Balut! In Vietnam, we don't have chicken Balut because we think it is quite small, not tasty like duck balut or quail one and somebody said that will cause poison inside?! Although I got balut before but whenever I have balut, I still feel shuddering inside.
Visually, chicken balut is plainly an egg, except that this one has feathery wings, premature beak, and a pair of brittle legs.. By not imagining too much on how it looks, eating balut is as easy as peeling its shell. As for the taste, it is at par with the regular hardboiled egg, even more flavorful indeed. Moreover, eating balut is an art. Each country has different ways to enjoy this unique dish. The art begins by cracking a small hole on its shell. Start peeling the shell from the crack. As I peeled, the amniotic fluid would eventually drip. I started drinking all the juice from the egg. The salty flavor of the amniotic fluid would remind me of your favorite...