One of the most interesting and traditional Philippine dishes is balut, which is essentially a boiled, fertilized duck egg with a half-formed chick inside.
The practise of making and eating fertilized duck eggs is a widely known practice in Asia. In the Philippines, “balut” is a popularly known Filipino delicacy which is made by incubating duck eggs for about 18?days.
Balut is a popularly known Filipino delicacy made from incubated duck eggs. It is the main product of the duck industry in the Philippines followed by salted duck eggs locally known as “itlog na maalat” . Its name was derived from the traditional way it was prepared—“balut” which plainly means “wrapped” or covered inside bags during its incubation process. The perfect balut is incubated for 17 to 18?days while its embryo is still wrapped with a whitish covering and has not yet fully developed. This is locally known as “balut sa puti” which literally means “wrapped in white.”
During the sixteenth century, the practice of making incubated eggs was believed to be brought by Chinese traders to the Philippines when they settled along the shorelines of Laguna de Bay. At that time, a particular town near the area has an abundance of Mallard ducks, locally known as “itik.” Itik or more notably known as Pateros itik are being raised mainly for its eggs. This type of duck is being preferred than meat-type ducks because of the local demand for egg production. In general, ducks are known to adapt in almost all kinds of environmental conditions and varying feeding practices and have immunity to common bird diseases.