I have two eggs, the left and the right!
Never did it occur to me that I could actually find decent balut served in the US. I’ve boiled a few from local Asian supermarkets and after trying them, i’d find myself longing for my next trip back to the Philippines.
But it turns out a popular casino called “Lucky Chances” in my hometown of Daly City, CA, frequented by the local Filipinos for pai-gow and poker, has a cafe that serves balut (when it is in stock), but unfortunately it isn’t listed on the menu.
I decided to buy two at $2.30 each, which is mahal (expensive) compared to the P30 pesos ($.50) back home (my “other hometown” in Bohol, Philippines), and made a quick “how-to-eat-balut” via tweet. Or should I say quack! Ba-dum-ching! Below is my photo documentation of my own personal Filipino-American historic moment… my first delicious balut stateside.
Step 1: If you like it, put a ring on it punch a hole in it
Professional balut devourers can eat balut with the shell on while standing on their heads, but since im a beginner, i’ve decided to take the noob route by taking the rounder, softer end, and piercing a hole in it.
Step 2: Sabaw prep (time to drink!)
At this point, purist balut devourers sip the flavorful duckling soup right away, but I like to add fixins such as salt, vinegar, and pepper to feel fancy. The best thing about balut is that it is actually 2 small meals in one: a soup of the day appetizer followed by the duck main course.
Step 3: Peel, bite, sip, repeat.
Since I don’t have balut often, I decided not to slurp and devour the whole thing at once, and instead took my time to enjoy each soft bite of the yolk and the tender duckling. It was as if I was Frodo, biding his time at the very moment when he was supposed to throw the damn ring into the lava below. That pissed me off. You travel and nearly die to get rid of this ring and you spend the last 30 minutes of the movie… sorry.
As you can see that movie has left me broken. Like the eggs in this last photo.
I didnt mind balut when I was a kid. But now, for some reason, the feathers on the duckling grosses me out so I now stick with just the yellow portion and give the bird to my dog. My favorite part of the balut though is the soup!
You put vinegar on your balut?? That’s a genius idea! I should try it next time =)
Hey Jc! I was introduced to balut a few years ago during a visit back home and fell in love ever since. I really love the soup and the yolk too.
In your case, at least your dog is less hungry and the bird doesn’t go to waste!
What i’d love to see is more “fixins” available to flavor the soup. Like how people choose fixins for their hot dogs. If it works, i’d start a balut cart called “hot bird” lol.
Hi there, I just found your blog, thru twitter.
I love the title of this post, funny 🙂
I went to the Philippines last Christmas but don’t know why I didn’t see any baluts to try. I’ve had it a few times but I ate it with my eyes closed, lol!
OMG, you are so funny!
No holding up high of this pair, LOL.
@Lea Coconut – Having it with your eyes closed is a good thing, all your senses were focused on the taste!!
@Annapet – On the contrary, i’d hold these up as high as I could lol. They’re so clean and bright don’t you think?? Just don’t clap them softly 1, 2, 3. Ok im done.
I thought the pink thing is a pink feather! LOL! You are one brave man! Kudos to you!!
Thanks Jun!!! To be honest, I think I like penoy better because the duck has more flavor but Lucky Chances doesn’t serve them, unless one is accidentally placed in the batch they get.