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Balut with vinegar sauce served with cilantro
Special balut served with vinegar sauce and cilantro

Balut with Spicy Vinegar Dip

Author: Flavelo
Recipes Main Courses
Balut (fertilized duck egg) is a dish for the brave and one of Asia's most divisive yet culturally significant delicacies. It's a rich protein source, often eaten at street stalls as a beer snack. The secret lies in the strong, spicy-vinegar sauce which balances the egg's rich, creamy profile.
🕒 Prep Time 10 mins
🍳 Cook Time 30 mins
⌛ Total Time 40 mins
🍽️ Servings 4 servings
🔥 Calories 180 kcal
🌍 Cuisine Southeast Asian

Ingredients

Equipment Needed

  • Pot for boiling

Allergen Information

⚠️ Egg

Instructions

1 ✓

Wash eggs carefully. Place in boiling water and boil for 20-30 minutes (depending on size).

Tip: Thorough heat treatment is essential for safety.
2 ✓

Meanwhile, make the dip: mix vinegar, water, salt, pepper, and chili.

Tip: The acidity cuts through the fat of the egg yolk.
3 ✓

Serve eggs hot. Crack the shell, drizzle inside with sauce, and garnish with cilantro.

Recipe FAQ

How do I eat it?
Crack the top, sip the savory broth, then scoop out the contents with the sauce.

Ingredients

  • 4 whole Raw Balut Eggs
  • 0.5 cup White Vinegar (or Coconut Vinegar)
  • 0.25 cup Water
  • 0.5 tsp Salt
  • 0.5 tsp Ground Black Pepper
  • 1 tsp Chili Flakes (or fresh chili)
  • 1 bunch Fresh Cilantro
  • 2 servings Cooked Rice (optional side)