Balut

I nearly encountered it earlier this year in March. But an unexpectedly early departure saved me at the last minute. But this time, as giggles of delight erupted around me, I knew there would be no such rescue. This time, it was going to happen. I was going to encounter the soul of the Filipino, as it had been repeatedly referred to.

So much does this embody what it means to be a Filipino, that Filipinos – who live everywhere in the world – can easily be found just by walking along and calling out balut! as they do in the Philippines. Any Filipino within earshot will come running, hoping for a taste of home.

Balut is not unknown elsewhere in Asia, but the Filipinos seem to have made it their own. Although a variety of aging timeframes are available, it seems universally agreed by Filipinos that the proper amount of aging – or gestation – is 18 days. At 18 days the fertilized duck egg contains a fairly well-formed duck, but without the feathers or beak.

This is balut. And it’s what was on the menu today! After worship somebody ran out to procure balut for myself, Pastor Felipe, and Rev. Dr. Walter Steele and his wife Robyn. Walter has had it before and loves it. But it was the first time for Robyn and I.

The process isn’t complicated. Somewhat similar to eating a soft boiled egg you crack near the top of the egg and open it enough to fit a small spoon. But before the spoon, you add a little bit of salt and then drain the liquid at the top of the egg. And by drain I mean drink. It’s more salty and eggy than anything else. It’s a mental issue. You have to not think about what it is you’re drinking, and what is just under it.

Once the liquid is drained you add a dash of vinegar and some more salt and begin carving away at the solid but yielding contents. The duck is dead – cooked. Consistency-wise it’s roughly like the yolk of a hard boiled egg. Parts are a bit firmer than this. There was only one small feather on mine. I didn’t notice any unusual crunchiness from the beak. All signs the egg was the appropriate age for consumption – almost fully formed but not to the point of posing problems for easy eating.

A few bites was all it took. Again, the mental battle is the most important. The flavor is a lot like the yolk of a hard boiled egg. But the mental picture – ooph – that’s what you have to conquer if you’re going to make it through the entire egg and keep it down. It wasn’t too difficult for me as I’ve deliberately forced myself to eat things that others might find less than appetizing. I may not make these things a staple of my weekly menu, but I want to make sure I’m capable of eating such things should the situation demand it.

As this one did.

Everyone was quite happy at the end (other than the ducks I assume). I can now say I’ve tasted the Filipino soul. And I probably won’t have to eat balut again. At least not any time soon!