Balut (/bəˈluːt/ bə-LOOT, /ˈbɑːluːt/ BAH-loot; also spelled as balot) is a fertilized developing egg embryo that is boiled and eaten from the shell. It is commonly sold as street food in the Philippines and other parts of Southeast Asia. It is incubated for a period of 14 to 21 days depending on the local culture and then boiled or steamed. The contents are eaten directly from the shell. Balut that is incubated for longer periods have a well-developed embryo and the features of the duckling are recognizable. The partially-developed embryo bones are soft enough to chew and swallow as a whole. Balut is common street food in the Philippines and other localities, and is also sold in stores and malls. It is a relatively cheap source of protein and calcium.
In the Philippines, balut eaters prefer salt, or a chili, garlic, and vinegar (white or coconut sap) mixture to season their eggs. The eggs are savored for their balance of textures and flavors; the broth surrounding the embryo is sipped from the egg before the shell is peeled, and the yolk and young chick inside can be eaten. All of the contents of the egg may be consumed, although the white albumen may remain uneaten depending on the age of the fertilized egg. This white albumen may have an unappetizing cartilaginous taste and is tough and rubbery in texture. In the Philippines, balut have recently entered haute cuisine by being served as appetizers in restaurants, cooked adobo style, fried in omelettes or even used as filling in baked pastries. In Vietnam, balut is eaten with a pinch of pepper salt with lime/kumquat or ginger and rau răm (also known as laksa leaf). In Cambodia, balut is eaten while still warm in the shell and are served with nothing more than a little garnish, which is usually a mixture of lime juice and ground pepper.