17 Exotic Balut Recipes Delicious

You’ve probably heard of balut, that adventurous street food from the Philippines, but have you ever imagined the delicious twists you can create at home? From spicy to savory, our roundup of 17 Exotic Balut Recipes will transform this unique delicacy into your next kitchen adventure. Perfect for the curious home cook, these recipes promise to delight and surprise. Ready to dive in?

Spicy Balut Adobo

Never thought you’d see balut in adobo? Think again. This Spicy Balut Adobo twists the Filipino classic with a fiery kick and the rich, creamy texture of balut. Perfect for adventurous eaters looking to level up their adobo game.

Ingredients

• 6 balut eggs (hard-boiled, peeled)
• 1/2 cup soy sauce (low sodium for better control)
• 1/4 cup vinegar (cane or white)
• 1 cup water (adjust for desired sauce thickness)
• 5 cloves garlic (minced, more if you love garlic)
• 1 onion (sliced, yellow or white)
• 2 bay leaves (fresh or dried)
• 1 tsp black peppercorns (lightly crushed)
• 2 tbsp cooking oil (or any neutral oil)
• 2-3 red chili peppers (sliced, adjust heat to preference)
• 1 tbsp brown sugar (optional, for a hint of sweetness)

Instructions

1. Heat oil in a large pan over medium heat. Sauté garlic and onion until fragrant, about 2 minutes.
2. Add balut eggs, gently stirring to coat with oil and aromatics, for 1 minute.
3. Pour in soy sauce, vinegar, and water. Add bay leaves and peppercorns. Bring to a boil.
4. Lower heat to simmer. Cover and cook for 15 minutes, allowing flavors to meld.
5. Add chili peppers and brown sugar (if using). Simmer uncovered for another 5 minutes to slightly thicken the sauce.
6. Taste and adjust seasoning. Need more heat? Add another chili. Too tangy? A pinch of sugar balances it out.
7. Remove bay leaves before serving. Serve hot over steamed rice or with crusty bread to soak up the sauce.

Whip this up for a dish that’s unapologetically bold—creamy yolks from the balut mingle with the spicy, tangy sauce, creating a texture and flavor explosion. Try garnishing with fresh cilantro or a squeeze of calamansi for an extra zing.

Balut Sinigang

Ever tried a dish that slaps your taste buds with a tangy punch and a surprise in every bite? Balut Sinigang does just that—combining the bold flavors of tamarind soup with the rich, creamy texture of balut.

Ingredients

• 2 cups tamarind soup base (or sinigang mix for shortcut)
• 4 balut eggs (available in Asian markets, or substitute with regular eggs for a milder version)
• 1 cup sliced daikon radish (adds crunch, adjust thickness to preference)
• 1 bunch water spinach (kangkong, stems removed)
• 1 tbsp fish sauce (adjust to taste)
• 4 cups water (for broth)
• 1 onion, quartered (for sweetness)
• 2 tomatoes, quartered (for acidity)
• 2 green chilies (optional, for heat)

Instructions

1. In a pot, bring 4 cups of water to a boil over high heat.
2. Add the quartered onion and tomatoes to the boiling water. Let it simmer for 5 minutes until the vegetables soften.
3. Stir in the tamarind soup base or sinigang mix until fully dissolved. Tip: Taste the broth now to adjust the sourness to your liking.
4. Add the daikon radish slices and balut eggs. Simmer for 10 minutes. Tip: The radish should be tender but still slightly crisp.
5. Gently add the water spinach and green chilies. Cook for another 2 minutes. Tip: Overcooking the greens will make them mushy.
6. Season with fish sauce, starting with 1 tbsp and adjusting as needed. Serve hot.

Ladle this hearty soup into bowls and watch the yolk from the balut eggs enrich the broth. The contrast between the sour soup and the creamy egg is a game-changer. Try pairing it with steamed rice for a full meal that’s both comforting and adventurous.

Balut with Garlic and Vinegar

Kickstart your culinary adventure with this bold, Filipino street food classic that’s not for the faint-hearted. Balut with Garlic and Vinegar combines rich, savory flavors with a tangy punch, perfect for those looking to explore beyond their comfort zone.

Ingredients

• 1 balut egg (available at Asian markets, look for one that’s 16-18 days old for the best texture)
• 2 tbsp white vinegar (apple cider vinegar works too for a slightly sweeter tang)
• 1 clove garlic, minced (fresh is best for that sharp, aromatic kick)
• Salt to taste (start with a pinch and adjust)

Instructions

1. Bring a pot of water to a rolling boil over high heat. Carefully add the balut egg and boil for 20 minutes to ensure it’s fully cooked.
2. While the egg boils, mix the vinegar, minced garlic, and a pinch of salt in a small bowl. Let it sit to meld the flavors.
3. Once the egg is done, drain the hot water and run cold water over it for 1 minute to cool slightly for handling.
4. Crack the top of the egg shell gently with a spoon, peel back enough to expose the contents, and season lightly with salt.
5. Serve the balut with the garlic-vinegar mixture on the side for dipping. For an extra kick, drizzle some of the mixture directly over the egg before eating.

Vibrant and unapologetically bold, this dish offers a creamy yolk, tender embryo, and a broth that’s deeply flavorful. Serve it with a cold beer to cut through the richness and elevate the experience.

Balut Fried Rice

Ever craved a dish that’s bold, unconventional, and packed with protein? Balut Fried Rice turns the exotic into the everyday, blending rich flavors with the comfort of fried rice.

Ingredients

• 2 cups cooked jasmine rice (day-old works best)
• 3 balut eggs, peeled and chopped (or substitute with regular eggs for a milder version)
• 2 tbsp vegetable oil (or any neutral oil)
• 1/2 cup diced onions (yellow or white for sweetness)
• 2 cloves garlic, minced (fresh is key)
• 1/2 cup diced carrots (for a crunch)
• 1/2 cup frozen peas (thawed)
• 2 tbsp soy sauce (adjust to taste)
• 1 tsp sesame oil (for aroma)
• Green onions, sliced (for garnish)

Instructions

1. Heat a large wok or skillet over medium-high heat (350°F) and add vegetable oil.
2. Sauté onions and garlic until translucent, about 2 minutes, stirring constantly to avoid burning.
3. Add carrots and peas, cooking for another 2 minutes until slightly softened.
4. Push vegetables to one side, add chopped balut eggs to the center, and scramble lightly for 1 minute.
5. Mix in cooked rice, breaking up any clumps, and stir-fry for 3 minutes until everything is well combined.
6. Drizzle soy sauce and sesame oil over the rice, tossing evenly to coat. Cook for an additional 2 minutes.
7. Garnish with sliced green onions before serving.

Crunchy veggies, savory balut, and fluffy rice come together in this umami-packed dish. Serve it straight from the wok for a sizzling presentation or top with a fried egg for extra decadence.

Balut Omelette

Ever tried turning balut into a breakfast powerhouse? This Balut Omelette twists the Filipino street food into a fluffy, savory morning kickstart.

Ingredients

• 2 balut eggs (cracked, keep the broth for flavor)
• 1 tbsp butter (or any neutral oil for frying)
• 1/4 cup diced onions (white or yellow for sweetness)
• 1/4 cup diced tomatoes (ripe ones add a nice acidity)
• Salt to taste (start with a pinch, adjust as needed)
• 1/4 tsp black pepper (freshly ground packs more punch)

Instructions

1. Heat a non-stick skillet over medium heat (about 300°F) and melt the butter.
2. Sauté onions until translucent, about 2 minutes, then add tomatoes for another minute. Tip: Don’t rush this step—caramelizing onions adds depth.
3. Pour in the balut eggs along with their broth. Let it set slightly, about 30 seconds.
4. Gently fold the omelette in half once the edges start to firm up. Tip: A silicone spatula prevents sticking and tearing.
5. Cook for another 2 minutes or until the center is just set. Tip: Overcooking makes it rubbery—keep it tender.
6. Season with salt and pepper right before serving to keep flavors bright.

Oozing with rich, umami-packed broth and studded with sweet onions and tomatoes, this omelette is a bold start to any day. Serve it on toast or with a side of garlic rice for an extra Filipino twist.

Balut Soup with Ginger

Forget what you know about balut—this soup turns the exotic into the everyday with a ginger kick that’ll wake up your taste buds.

Ingredients

• 2 balut eggs (look for them in Asian markets, fresh or frozen)
• 4 cups chicken broth (homemade or low-sodium for better control)
• 1 tbsp grated ginger (peel it first for smoother texture)
• 1 tbsp fish sauce (adjust to taste, but don’t skip—it’s the umami booster)
• 1 cup spinach leaves (packed, stems removed for tenderness)
• 1 green onion, sliced (for garnish, adds a fresh crunch)

Instructions

1. Bring chicken broth to a boil in a medium pot over high heat—watch for bubbles breaking the surface.
2. Add grated ginger and fish sauce, then reduce heat to simmer for 5 minutes to infuse flavors.
3. Gently add balut eggs, simmer for another 3 minutes—this warms them through without toughening.
4. Stir in spinach until just wilted, about 30 seconds, for vibrant color and slight bite.
5. Ladle into bowls, top with green onions, and serve immediately—hot soup is happy soup.

Here’s the deal: the broth is light but layered, the balut rich and slightly gamey, balanced by ginger’s zing. Try it with a squeeze of lime for an extra tangy twist.

Balut Stir Fry with Vegetables

Snag this bold twist on a Filipino classic that’s about to blow up your dinner game. Balut stir fry with veggies? Yes, it’s a thing. And it’s deliciously unexpected.

Ingredients

• 2 balut eggs (hard-boiled, peeled, and chopped)
• 1 tbsp vegetable oil (or any neutral oil)
• 1 cup mixed vegetables (bell peppers, carrots, snap peas—crunchy picks work best)
• 2 cloves garlic (minced, because fresh is best)
• 1 tbsp soy sauce (adjust to taste)
• 1 tsp sugar (balances the saltiness)
• 1/2 tsp black pepper (freshly ground for extra kick)

Instructions

1. Heat oil in a large skillet over medium-high heat (350°F).
2. Add minced garlic, sauté until golden (about 30 seconds)—don’t let it burn.
3. Toss in mixed vegetables, stir-fry for 3 minutes until vibrant but crisp.
4. Push veggies to one side, add chopped balut to the skillet. Sear for 2 minutes until edges crisp up.
5. Mix everything together, drizzle soy sauce and sprinkle sugar, black pepper. Stir-fry for another minute.
6. Pro tip: Taste and adjust seasoning now—soy sauce can vary in saltiness.
7. Pro tip: If you like it spicy, a dash of chili flakes here works wonders.
8. Pro tip: Serve immediately to keep the veggies crisp and the balut tender.

Every bite packs a punch—creamy balut meets crisp veggies in a savory-sweet sauce. Try it over steamed rice or as a bold filling for lettuce wraps.

Balut in Coconut Milk

Hold onto your forks—this Balut in Coconut Milk is about to blow your mind. It’s creamy, it’s rich, and it’s packed with flavors that’ll make your taste buds dance.

Ingredients

• 4 balut eggs (look for fresh ones at Asian markets)
• 2 cups coconut milk (full-fat for extra creaminess)
• 1 tbsp fish sauce (adjust to taste)
• 1 thumb-sized ginger, sliced (peel it for a smoother texture)
• 2 cloves garlic, minced (fresh is best)
• 1 small onion, diced (white or yellow works)
• 1 tbsp cooking oil (or any neutral oil)
• 1/2 tsp black pepper (freshly ground if possible)

Instructions

1. Heat oil in a pan over medium heat (350°F) until shimmering.
2. Sauté garlic, onion, and ginger until fragrant—about 2 minutes. Tip: Don’t let the garlic burn.
3. Add balut eggs and lightly fry for 3 minutes, turning occasionally for even color.
4. Pour in coconut milk and bring to a gentle simmer. Tip: Stir occasionally to prevent curdling.
5. Season with fish sauce and black pepper. Simmer for 10 minutes. Tip: Taste and adjust seasoning now.
6. Serve hot, garnished with fresh herbs if desired.

Bold flavors and creamy textures make this dish a standout. Try it with steamed rice or crusty bread to soak up all that delicious sauce.

Balut with Chili Sauce

Unlock the bold flavors of Southeast Asia with this daring delicacy that’s as Instagram-worthy as it is flavorful. Balut with Chili Sauce turns the exotic into the everyday, with a spicy kick that’ll have you coming back for more.

Ingredients

• 2 balut eggs (find at Asian markets, fresh is best)
• 1/4 cup vinegar (apple cider works great for a fruity twist)
• 2 tbsp soy sauce (low sodium if you’re watching salt)
• 1 tbsp chili garlic sauce (sriracha can sub in a pinch)
• 1 tsp sugar (balances the heat, adjust to sweetness preference)
• 1/2 cup water (for boiling, more as needed)

Instructions

1. Fill a pot with 1/2 cup water and bring to a rolling boil over high heat.
2. Gently add the balut eggs to the boiling water, ensuring they’re fully submerged. Boil for 20 minutes for a firm yolk.
3. While eggs boil, mix vinegar, soy sauce, chili garlic sauce, and sugar in a small bowl. Stir until sugar dissolves. Set aside as your dipping sauce.
4. After boiling, remove eggs with a slotted spoon and plunge into ice water for 5 minutes to stop cooking and ease peeling.
5. Tap eggs lightly on a hard surface and peel under running water to remove shells cleanly.
6. Serve peeled balut warm with the chili sauce on the side for dipping.

Juicy, rich, and with a fiery finish, this dish is a textural adventure. Try serving it with a side of pickled vegetables for a crunchy contrast or atop steamed rice to soak up every last drop of sauce.

Balut and Mushroom Stew

Yo, let’s dive straight into this bold, umami-packed Balut and Mushroom Stew that’s about to rock your taste buds. Perfect for those who dare to explore beyond the ordinary, this stew combines rich flavors with a comforting texture.

Ingredients

• 2 balut eggs (hard-boiled, peeled, and halved)
• 1 cup sliced mushrooms (cremini or button for earthiness)
• 2 tbsp olive oil (or any neutral oil)
• 1 small onion, diced (about 1/2 cup)
• 2 cloves garlic, minced (adjust to taste)
• 2 cups chicken broth (low sodium for better control)
• 1 tbsp soy sauce (for depth, adjust to taste)
• 1 tsp black pepper (freshly ground for best flavor)
• 1/2 tsp salt (adjust to taste)

Instructions

1. Heat olive oil in a medium pot over medium heat (350°F) until shimmering.
2. Add diced onion and minced garlic. Sauté for 2-3 minutes until translucent and fragrant.
3. Toss in sliced mushrooms. Cook for 5 minutes, stirring occasionally, until they start to brown.
4. Pour in chicken broth and soy sauce. Bring to a gentle boil (about 3 minutes).
5. Gently add halved balut eggs. Reduce heat to low (200°F) and simmer for 10 minutes to infuse flavors.
6. Season with black pepper and salt. Stir well and simmer for another 2 minutes.
7. Remove from heat. Let it sit for 5 minutes before serving to allow flavors to meld.

A symphony of textures awaits—creamy yolks, tender mushrooms, and a broth that’s deeply savory. Serve it over steamed rice or with crusty bread to soak up every last drop.

Balut with Lemongrass and Lime

Get ready to shake up your snack game with this bold twist on a classic. Balut meets zesty lemongrass and lime for a flavor explosion you didn’t see coming.

Ingredients

• 4 balut eggs (available at Asian markets, fresh is best)
• 2 stalks lemongrass (bruised to release flavor)
• 2 tbsp lime juice (freshly squeezed for maximum zest)
• 1 tbsp fish sauce (adjust to taste)
• 1 tsp sugar (balances the acidity)
• 1/2 cup water (for boiling)
• 1/4 tsp salt (enhances flavors)

Instructions

1. Bring water to a boil in a pot over high heat (212°F).
2. Add balut eggs carefully, reduce heat to medium, simmer for 20 minutes.
3. While eggs cook, mix lime juice, fish sauce, and sugar in a bowl until sugar dissolves.
4. Add bruised lemongrass to the bowl, let infuse for 10 minutes.
5. Drain eggs, cool under running water for easy peeling.
6. Peel eggs gently, keeping the embryo intact for presentation.
7. Pour lemongrass-lime sauce over balut, sprinkle with salt.
8. Serve immediately, garnished with extra lemongrass if desired.

Zesty and aromatic, this dish offers a crunchy texture with a creamy center. Try serving it with a side of pickled vegetables for an extra tangy contrast.

Balut Curry

Venture into bold flavors with this Balut Curry—a daring twist on classic comfort. Transform the exotic into the everyday with creamy coconut and fiery spices.

Ingredients

• 2 balut eggs (use day-old for easier peeling)
• 1 cup coconut milk (shake the can well before opening)
• 2 tbsp red curry paste (or more for extra heat)
• 1 tbsp fish sauce (adjust to taste)
• 1 tsp sugar (palm sugar preferred for authenticity)
• 1/2 cup chicken stock (low sodium recommended)
• 1 tbsp vegetable oil (or any neutral oil)
• 1/4 cup basil leaves (Thai basil if available)

Instructions

1. Peel the balut eggs carefully, keeping the embryo intact. Rinse under cold water to remove any shell fragments.
2. Heat oil in a pan over medium heat (350°F). Add curry paste, stir for 1 minute until fragrant.
3. Pour in coconut milk, stirring constantly to blend with the paste. Simmer for 2 minutes.
4. Add chicken stock, fish sauce, and sugar. Bring to a gentle boil, then reduce heat to low.
5. Gently add balut eggs to the curry. Spoon sauce over them, simmer for 5 minutes to infuse flavors.
6. Tear basil leaves and scatter over the curry. Remove from heat immediately to preserve freshness.
7. Serve hot over steamed rice, ensuring each plate gets an egg and plenty of sauce.

Luxuriate in the creamy, spicy sauce hugging the rich balut. Pair with crisp veggies for contrast or dive in as is for a full-flavored feast.

Balut with Soy Sauce and Onions

Snag a taste of adventure with this bold Filipino street food classic. Balut with Soy Sauce and Onions packs a punch of umami and texture that’s totally addictive.

Ingredients

• 1 balut egg (find at Asian markets, ensure it’s 16-18 days old for optimal texture)
• 2 tbsp soy sauce (low sodium works too, adjust to taste)
• 1/4 cup white onions, finely chopped (red onions for extra bite)
• 1 tsp vinegar (apple cider or white, for a tangy kick)
• 1/2 tsp black pepper (freshly ground preferred)

Instructions

1. Boil the balut egg in a pot of water for 20 minutes. *Tip: Start with room temperature water to prevent cracking.*
2. Drain and let it cool slightly until safe to handle, about 5 minutes.
3. Crack the top of the egg shell carefully with a spoon, peel back to reveal the broth and embryo.
4. Drizzle soy sauce and vinegar directly into the egg. *Tip: Mix the sauces first for even flavor.*
5. Sprinkle chopped onions and black pepper on top. *Tip: Let it sit for 2 minutes to meld flavors.*
6. Serve immediately with a spoon to scoop out every bit. *Tip: Pair with a cold beer to balance the richness.*

Zesty, savory, and unapologetically bold, this dish is a texture lover’s dream. Try it with a side of chili paste for an extra kick or share the experience with friends for a memorable meal.

Balut Pancit

Overturn your breakfast routine with this bold fusion of Balut Pancit—where Filipino street food meets noodle stir-fry in a dish that’s as daring as it is delicious.

Ingredients

• 2 cups pancit noodles (or any thin rice noodles)
• 1 tbsp vegetable oil (or any neutral oil)
• 2 balut eggs, shelled and halved (adjust quantity to preference)
• 1 cup mixed vegetables (carrots, bell peppers, snap peas—slice thinly for quick cooking)
• 2 cloves garlic, minced (fresh is best for punchy flavor)
• 1 tbsp soy sauce (low sodium works too)
• 1 tsp oyster sauce (for depth, can sub with more soy sauce)
• 1/2 cup chicken broth (keep it warm for quick absorption)
• 1/2 tsp black pepper (freshly ground adds a kick)

Instructions

1. Soak pancit noodles in warm water for 10 minutes until pliable but not soft. Drain well.
2. Heat oil in a large wok or skillet over medium-high heat until shimmering, about 1 minute.
3. Add minced garlic, stir for 30 seconds until golden—watch closely to avoid burning.
4. Toss in mixed vegetables, stir-fry for 2 minutes until vibrant but crisp.
5. Push veggies to one side, add balut halves cut-side down, sear for 1 minute to crisp edges.
6. Mix everything together, pour in soy sauce, oyster sauce, and chicken broth. Stir to combine.
7. Add drained noodles, toss gently to coat and absorb liquid, about 2 minutes. Sprinkle with black pepper.
8. Remove from heat, let sit for 1 minute—noodles will finish softening with residual heat.

Vibrant with textures from the silky noodles to the creamy balut yolk, this dish is a conversation starter. Serve it straight from the wok for a dramatic tableside presentation, or pack it for a lunch that breaks the monotony.

Balut with Tamarind Sauce

Transform your snack game with this bold, tangy twist on a Filipino street food classic. Balut with tamarind sauce is a flavor explosion waiting to happen.

Ingredients

• 2 balut eggs (available at Asian markets, or substitute with duck eggs)
• 1/2 cup tamarind paste (look for seedless, or strain after soaking)
• 1/4 cup brown sugar (packed, for a deeper flavor)
• 1 tbsp soy sauce (adjust to taste)
• 1 clove garlic, minced (fresh is best)
• 1/2 cup water (for adjusting sauce consistency)

Instructions

1. Boil balut eggs in a pot of water for 20 minutes. Tip: Start with room temperature eggs to prevent cracking.
2. While eggs boil, combine tamarind paste, brown sugar, soy sauce, and garlic in a small saucepan over medium heat.
3. Stir sauce constantly for 5 minutes until sugar dissolves. Tip: Add water gradually to reach your desired thickness.
4. Reduce heat to low and simmer sauce for another 5 minutes. Tip: Taste and adjust sweetness or tanginess by adding more sugar or tamarind paste.
5. Peel boiled balut eggs carefully, preserving the embryo inside.
6. Serve eggs warm with tamarind sauce on the side for dipping or drizzle sauce over the top.

Balut with tamarind sauce offers a unique combo of creamy, savory, and sweet-sour flavors. Best enjoyed with a cold beer or as part of a daring appetizer spread.

Balut and Eggplant Salad

Zesty and bold, this Balut and Eggplant Salad is a game-changer for your dinner table. Mix textures and flavors for a dish that’s unforgettable.

Ingredients

• 2 balut eggs (hard-boiled, peeled, and sliced)
• 1 large eggplant (cubed, about 2 cups)
• 2 tbsp olive oil (or any neutral oil)
• 1 tbsp soy sauce (adjust to taste)
• 1 tbsp vinegar
• 1 clove garlic (minced)
• 1 small onion (thinly sliced)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper
• 1 tbsp fresh cilantro (chopped, for garnish)

Instructions

1. Preheat your oven to 400°F (200°C).
2. Toss the cubed eggplant with olive oil, salt, and black pepper on a baking sheet.
3. Roast for 20 minutes, or until the eggplant is tender and slightly caramelized.
4. Whisk together soy sauce, vinegar, and minced garlic in a small bowl for the dressing.
5. Combine the roasted eggplant, sliced balut eggs, and sliced onion in a large mixing bowl.
6. Drizzle the dressing over the salad and gently toss to coat evenly.
7. Garnish with chopped cilantro before serving.

Juicy eggplant meets rich balut in a salad that’s bursting with umami. Serve it chilled for a refreshing twist or warm for a comforting meal.

Balut with Sweet and Sour Sauce

Ready to shock your taste buds? This Balut with Sweet and Sour Sauce is a daring dive into bold flavors. Crack into this adventure and let’s get cooking.

Ingredients

• 2 balut eggs (find at Asian markets, ensure they’re 16-18 days old for optimal texture)
• 1/2 cup ketchup (for a tangy base)
• 1/4 cup white vinegar (apple cider vinegar works too)
• 1/4 cup brown sugar (packed, for depth)
• 1 tbsp soy sauce (low sodium preferred)
• 1 tsp garlic powder (or fresh minced garlic for punch)
• 1/2 tsp ginger powder (fresh grated ginger elevates it)
• 1 tbsp cornstarch (mixed with 2 tbsp water, for thickening)
• 1/2 cup water (adjust sauce thickness as needed)

Instructions

1. Boil 4 cups of water in a pot over high heat. Once boiling, gently add balut eggs and boil for 20 minutes. Tip: Use a slotted spoon to avoid cracking.
2. While eggs boil, combine ketchup, vinegar, brown sugar, soy sauce, garlic powder, and ginger powder in a saucepan over medium heat. Stir until sugar dissolves, about 3 minutes.
3. Mix cornstarch with water in a small bowl until smooth. Gradually stir into the sauce to thicken, about 2 minutes. Tip: Sauce should coat the back of a spoon.
4. Drain balut eggs and cool under running water for 1 minute. Carefully peel the top half of the shell, leaving the bottom as a cup. Tip: Serve in the shell for authenticity.
5. Drizzle sweet and sour sauce over balut or serve on the side for dipping. Enjoy immediately.

Velvety sauce clings to the rich, creamy balut, creating a contrast that’s unexpectedly addictive. Try pairing with a crisp, cold beer to cut through the richness.

Conclusion

Feasting on these 17 exotic balut recipes offers a delightful adventure for your taste buds, bringing global flavors right to your North American kitchen. We hope this roundup inspires you to try something new and exciting. Don’t forget to leave a comment with your favorite recipe and share the love by pinning this article on Pinterest. Happy cooking!