BALOT, PENOY | BALUT MAKING | HOW TO MAKE BALUT | FERTILIZED EGG EMBRYO

#balutmukbang

In this video I'm going to teach you how to make balot. Balut has a mild savory flavor with a slightly fermented undertone. The egg juice is best compared to egg-infused chicken broth that has been watered down. Eating the yolk, you'll find that it is similar to a slightly fishy custard-like pudding – it has a firm, yet creamy and airy texture. Veins run through the yellow-colored yolk which can be off-putting for some. The egg component does not taste like a regular cooked chicken or duck egg. Inside the top of the egg, there is an albumem. This white section should usually be discarded as it has a hard, unpleasant texture.

Without a doubt, the most challenging part about eating balut is the fetus which has a vinegary, liver-like flavor. The bird’s texture is mostly soft, like mousse, although depending on how long it has been incubated, it can have bits of crunchy beak and bones. The aroma is usually less eggy than that or a regular egg.

#penoy #balot