Description
Fertilized duck eggs, known as Hột Vịt Lộn in Vietnam and Balut in the Philippines, are a delicacy enjoyed in Southeast Asia. They are boiled and eaten similarly to hard-boiled eggs but contain a partially developed duck embryo.
Ingredients
- Fertilized duck eggs (Hot Vit Lon / Balut)
- Water (enough to cover the eggs)
- Salt and pepper, to taste
- Vietnamese Coriander (Rau Ram), for serving
Instructions
- Hard-Boil the Eggs: Place the eggs in a pot and cover with water. Bring to a boil for about 35 minutes to ensure the eggs are thoroughly cooked.
- Prepare the Eggs for Serving: Make sure to prop the egg onto something so that the widest part of the egg is upright. I use these egg cups, but you can also cut up an egg carton for DIY egg holders. Crack the widest end of the egg with the back of a small spoon. Gently peel back the shell (not too much or else the soup will run out) and membrane with your fingers.
- Season: Season the top with a bit of salt and pepper (optional). In the Philippines, they also like to add a bit of vinegar or a squeeze of lime.
- Eat and Enjoy: Take a sip of the flavorful broth at the top. It tastes like chicken soup but 100x better. Then use the spoon to scoop out the solids, baby duck and all. In Vietnam, we chase the richness of the embryo and egg yolk with peppery Vietnamese Coriander (Rau Ram). At the bottom of the egg is a white albumen. It is edible but I usually discard it since it’s too hard and rubbery.
Notes
Where to Find Fertilized Duck Eggs: Look for them in Vietnamese or Chinese markets. They are off-white with pale grey streaks and may have a stamp indicating the top. Avoid pink or purple eggs, as those are salted eggs.
- Prep Time: 5
- Cook Time: 35
- Category: Appetizer
- Method: Stovetop
- Cuisine: Vietnamese, Filipino