The Ultimate Guide to Picking the Perfect Balut: A Simple Trick to Determine Its Age

How do you select the perfect balut egg? Ignore the size, and focus on these key indicators to ensure you get the freshest, youngest eggs every time.

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There are two types of balut eggs: young and old. People usually prefer young balut eggs because the duck inside is still soft and has less feathers. On the other hand, the older ones have a harder texture, with more developed body parts and longer feathers, which makes some people reluctant to eat them.

So, how can you choose and buy young balut eggs? Here are four simple tips from Bếp Eva to help you select the perfect young balut eggs every time.

1. Observe the Shell

Young balut eggs typically have slightly rougher shells with a thin layer of white powder on the surface. Additionally, if you look closely, you’ll notice that the air cell at the broader end of the egg is small, and there are no dark spots or cloudy areas.

In contrast, the shells of older balut eggs tend to be smoother and have a grayish hue. Dark spots and larger air cells are more visible on the shells.

2. Gently Shake the Egg

Most homemakers use this method when buying balut eggs. If you hear a sound when shaking the egg, it’s an old one. On the other hand, if the egg is silent, it’s a young one and a good choice.

3. Weight of the Egg

Another simple method to determine the freshness of balut eggs is by their weight. Hold two eggs in your hand and compare their weights. Younger and fresher balut eggs tend to feel heavier and give a sense of solidness. If an egg feels light and loose, it’s likely an older one.

4. Float Test with Saltwater

To determine the freshness of balut eggs, you can perform a float test using saltwater. Simply place the eggs in a bowl or cup of diluted saltwater. Fresh, young eggs will sink to the bottom, while rotten or older eggs will float.

In addition to these four tips, it’s essential to consume balut eggs within an optimal timeframe. It’s best to boil them and eat them immediately when the coconut pulp is still small and soft. If you wait for two to three days, the pulp will harden and enlarge, and the eggs will become older and less tasty.

Balut eggs can be prepared in various ways. You can boil them and eat them with salt, pepper, and lemon. Alternatively, you can cook them with mugwort or Chinese herbal medicine. For a more elaborate dish, you can cook them with gourd and water spinach. Some people even grill them with salted chili pepper or a tangy tamarind sauce.

In this article, Bếp Eva will share a mouthwatering recipe for balut eggs cooked in a tamarind sauce. It’s a dish that’s sure to be a hit with your family and friends.

BALUT EGGS IN A TAMARIND SAUCE

Ingredients

– Young balut eggs: 10

– Tamarind juice: 2 teaspoons

– Fish sauce: 2 teaspoons

– Sugar: 4 teaspoons

– Seasoning powder and pepper: 1 teaspoon each

– Chili powder: ½ teaspoon

– Chopped and fried garlic

– Fried onion

– Crushed roasted peanuts

– Vietnamese coriander

– Chili sauce: 1 teaspoon

Steps to Make Balut Eggs in Tamarind Sauce

1. Wash the balut eggs, place them in a pot, and add water until the eggs are submerged. Boil the eggs for about 15 minutes. Once done, turn off the heat and remove the eggs from the pot.

2. Carefully cut off a portion of the eggshell and pour out the liquid inside. You can retain this liquid to drink if you wish.

3. Prepare the tamarind sauce by mixing chili sauce, fish sauce, sugar, seasoning powder, pepper, chili powder, and tamarind juice in the following ratio: 1-2-4-½-½-½-2. Stir well to combine the ingredients.

4. Heat up some cooking oil and add the chopped garlic (and chopped chili if you like it spicy). Fry until fragrant, then pour in the tamarind sauce mixture. Stir well with a spoon until the sauce starts to bubble.

(Photo: Đan Vy)

5. Drizzle the tamarind sauce over the balut eggs, then place them in an air fryer or oven. Set the temperature to 180 degrees Celsius and cook for 7 minutes.

(Photo: Đan Vy)

6. Remove the eggs from the oven, and top them with fried onion, garlic, and crushed peanuts. Your delicious dish is now ready to be served!

(Photo: Đan Vy)

Balut eggs in tamarind sauce are best enjoyed while they’re still hot. This dish offers a delightful combination of flavors, with the rich taste of balut eggs complemented by the sweet and sour tamarind sauce, and a hint of spiciness from the chili and pepper.

(Photo: Đan Vy)

(Photo: Đan Vy)

This dish is an excellent choice for a drinking party with friends. Impress your guests with this unique and tasty treat!

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