Balut eggs are beloved throughout Southeast Asia, where they are frequently sold as street food and known as Trứng Cút Lộn. Though distinctions exist from culture to culture, Balut eggs are typically fertilized duck eggs, incubated for two-three weeks, that are boiled, steamed, and eaten directly from the shell. Balut Quail eggs, however, are a bit more versatilely palatable, as the eggs themselves are smaller and both the yolk and quail tend to have a softer, creamier texture than the duck. Altogether, the Balut Quail eggs can be enjoyed in one bite, delivering a sensation similar to a poached chicken soup, often complemented by some citrus and any tangy or spicy accoutrements that you may have on hand. Our favorite aromatics to dress the finished Balut with are Vietnamese cilantro, garlic, lemon, salt, pepper, and fish sauce, all whipped together into a nice, lively dressing.
It is incredibly rare to see Balut eggs produced in the United States. In this case, their production is particularly exceptional, as they come from one of the most principled, distinguished Quail farms in the country. When the COVID-19 pandemic initially hit, this farm was faced with the sudden disappearance of the vast majority of their restaurant and wholesale partnerships, with countless birds still in line to be hatched and harvested. By pivoting a considerable amount of their operation toward Balut production and export, they were able not only to sustain their business, but to avoid wasting their birds and eggs or risking unsustainable overpopulation. Although the majority of their Balut production is destined for export to Singapore and Vietnam , we are proud to offer this exceptionally well-produced rendition of a rare product here in the United States.
Preparing Balut Eggs
To properly cook your Balut Quail Eggs, cook in boiling water for 10 - 15 minutes. Once done, use a paring knife to pierce the plump end of the hard boiled egg, and gulp down the consommé with a splash of the aromatic sauce described above. There will be a hard white ball leftover at the bottom of the shell that’s not particularly palatable, so we recommend simply discarding this with the shell.