What does balut egg taste like?

To taste, balut egg is a very specific and, to put it mildly, unpleasant experience for an unprepared person. Objectively, its taste cannot be called pleasant. Contrary to common misconception, it is completely unlike the taste of a regular boiled egg. Balut has a complex, repulsive bouquet made up of several components.

Inside the egg, besides the embryo itself, there is amniotic fluid (usually drunk), a very hard white, and a yolk with the chick. The taste is complemented by an unpleasant smell of protein decomposition, especially if the egg is more mature (over 14-18 days). The texture is also extremely unusual and causes rejection. Many travelers note that eating it in its pure form the first time is very difficult, and it can end in vomiting due to psychological rejection, not just because of the taste.

To somehow mask this taste, locals and experienced tourists generously season balut with spices: salt, pepper, garlic, vinegar, or soy sauce. Alcohol may also help, which is recommended to be consumed before, not with, the egg. If you decide to try it, it is best to take the youngest eggs at 14 days — in them, the chick has not yet formed a skeleton, beak, or feathers, making the eating process slightly less traumatic.

You can learn more about where to buy balut and how to eat it properly in our reliable and honest guide in the article Balut Egg – the most exotic and disgusting dish of the Philippines and Asia. We recommend reading it to be prepared for this culinary adventure.

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