Balut Eggs are duck embryos that are incubated to day 17 and are therefore partially developed. Balut eggs are boiled and eaten out of the shell. They are hard to find but are considered a culinary delicacy by many Asian cultures. In the Philippines, Balut is becoming a part of haute cuisine, showing up on high-end restaurant menus. However, Balut has had a place in the Filipino cultural tradition for hundreds of years. Balut are also a part of Vietnamese cuisine, where they are referred to as Hot Vit Lon, and can be found in many traditional dishes of other Southeast Asian countries.
Our egg sizes for Balut are weighed before incubation and are PeeWee ( under 2.5 oz), Small ( 2.5-2.8 ounces), Medium (2.8 - 3.1 ounces), Large (3.1-3.5 ounces), and Jumbo (over 3.5 ounces). We remove the eggs from the incubator on Thursday, candle them to ensure quality, and ship or mail them the same day. If you have a party for which you need the eggs by Friday or Saturday, contact us as we should ship by Express Mail to ensure they arrive on time.
We do not cook the balut. Balut Eggs ship weekly on Thursdays. They are uncooked. The balut eggs must be cooked before consumption. At most, the shelf-life of a cooked balut is one day but can be kept in the refrigerator for up to one week