Balut eggs are usually incubated for about 16 to 18 days before they’re boiled and eaten. [1] X Research source Look for eggs with thick shells and no cracks.
Place the egg in an egg cup or ramekin with the pointed side down. If you don’t have these items, use a small cup or plate. The pointed end of the egg contains the egg white, while the rounded end contains the yolk and broth.
Create an opening in the egg about the size of a bottle cap. Use your fingers to pick away at the layer of skin protecting the egg just beneath the shell. This will release the broth. [8] X Research source
When the broth has been seasoned to your liking, put the egg up to your mouth and suck the broth out from the hole in the shell.
To savor the egg a little more, use a spoon to break away bites of the yolk, and dip each bite in your seasoning bowl. When you’ve eaten the yolk, move on to the embryo and eat small bites in the same fashion. [13] X Research source The balut egg white is edible, but some people choose not to eat it because it’s tough and rubbery. [14] X Research source
