Balut: Fertilized Eggs and the Making of Culinary Capital in the Filipino Diaspora

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a b "Balut" (PDF). CPHAZ. March 3, 2016. Archived from the original (PDF) on April 4, 2016 . Retrieved August 15, 2016.

They now produce about 15,000 Balut eggs each week, and that will increase to 18,000-22,000 in the fall and winter. Their incubators can hold about 30,000 quail eggs, and those intended for Balut are incubated for about 12 days. Nearly all of their Balut is consumed by various Vietnamese communities across the country. You’ll know when a balut vendor is nearby if you hear someone yelling “ Baluuut! ” The second half of the word is intentionally stretched to attract attention. It’s hard to miss. Some countries and locations will serve balut raw, although this is not a common practice. "Raw," in this sense, could mean the balut was lightly boiled or cooked very briefly. [23] This is potentially dangerous since it increases the risk of spoiling and of ingesting harmful microorganisms. [7]The albumen, or egg white portion of balut, contains fewer calories and fat than the yolk. However, it is also lower in vitamins and minerals. If you’re looking to reduce your calorie and fat intake, you may opt to consume only the egg white part of the balut. Taken over five years ago by hatchery business Tom Barron, Fayre Game is the only company in the UK that’s licensed to slaughter and process this diminutive game bird. Laying birds stay in their groups for 35-40 weeks during which time each bird is expected to lay around 150 eggs. Marketing quail meat All birds are caught carefully by hand to avoid any bruising or damage,” says sales manager Russell Holdsworth. Locally known, there are two kinds of balut that are being produced and sold. The mamatong refers to the type of balut wherein the embryo is floating above the yolk and the white. The other one is called as “balut na puti” or wrapped in white literally because the embryo looks like it is covered with a whitish part when sold. This is made by allowing the eggs to incubate for about 18 days. It is considered as the favorite and perfect kind of balut for Filipinos since the embryo has not fully developed its beak and has no feathers. In distinguishing the two, there is a local belief that the two types of balut may be differentiated by putting them on water. When it floats, it is a mamatong, while it is a balut na puti when it sinks to the bottom.

The next step is to season the egg. Balut vendors will often have salt to sprinkle onto the egg contents but vinegar and chilli peppers are also popular choices. Alejandria, Maria Carinnes P.; De Vergara, Tisha Isabelle M.; Colmenar, Karla Patricia M. (November 25, 2019). "The authentic balut: history, culture, and economy of a Philippine food icon". Journal of Ethnic Foods. 6 (1): 16. doi: 10.1186/s42779-019-0020-8. ISSN 2352-6181. Balut is best eaten when it’s warm, so better munch on it at once. Remember to wash before eating as you really have to use your bare hands.Melican, N. R. 2012. “Pateros officials approve tax break for balut makers.” Philippine Daily Inquirer. http://newsinfo.inquirer.net/234825/pateros-officials-approve-tax-break-for-balut-makers. Retrieved July 7 2018 The shelf life of a fresh quail is between eight to 12 days with birds sold in three dressed weights – 140g, 150g and 160g. Department of Science and Technology, and Department of Science and Technology. Philippines ehealth strategic framework and plan 2014-2020. 2014;8. Davidson, Alan (1999). "Balut". Oxford Companion to Food. Oxford University Press. pp. 53. ISBN 0192115790. In Zamboanga Sibugay, a couple named Calixto and Maricris Huit have a small-scale balutan. Initially, they only had three manually operated incubators. In 2012, they received an assistance grant from the Enterprise Technology Upgrading Program (SETUP) of the Department of Science and Technology (DOST) [439]. This allowed them to grow their balutan into a large-scale business. From producing about 1000 to 2000 balut per day, they were now able to manufacture about 5000 and deliver egg supplies to other provinces, including Basilan, Dipolog and Cagayan de Oro. Their business became known as Marc’s Balut Processing Facility. Local processes of balut making