Making Balut from eggs that haven't hatched?

[yeoman]

I'm incubating chicks right now, and although I've incubated quail dozens of times this is my first time with chickens. I have 30 eggs in there and I was wondering, could the eggs that don't hatch be used for Balut? I've had Duck Balut from street carts in Vancouver, but never chicken, and since Balut is eggs that were taken out prematurely as opposed to eggs that never hatched after a full incubation period, I don't know if it's safe or will taste alright. I feel like it would be better than just throwing the eggs in the bin.


For those who don't know what Balut is, it's a Filipino delicacy, made up of fertilized and partially developed duck eggs that are taken out of the incubator (or out from under the Duck) and fermented.

 

[Boonie Stomper]

I've had Duck Balut from street carts in Vancouver, but never chicken, and since Balut is eggs that were taken out prematurely as opposed to eggs that never hatched after a full incubation period, I don't know if it's safe or will taste alright.

For those who don't know what Balut is, it's a Filipino delicacy, made up of fertilized and partially developed duck eggs that are taken out of the incubator (or out from under the Duck) and fermented.

You do realise the difference between preparing animal food soon after or at the time of death and what happens a little later ater death if it's not prepared, right?
I'm not sure balut has to be fermented. IMO it is only one way of preparing the egg bound embryo to be eaten. It could be boiled or pickled for instance.
To have the quail version of balut you simply need to take living pre-hatch-date eggs and prepare them.
Point is, If you do not know the egg that didn't hatch was alive immediately prior to a failure to hatch then it could very likely be rotten spoiled contaminated infected or otherwise

 

[yeoman]

You do realise the difference between preparing animal food soon after or at the time of death and what happens a little later ater death if it's not prepared, right?
I'm not sure balut has to be fermented. IMO it is only one way of preparing the egg bound embryo to be eaten. It could be boiled or pickled for instance.
To have the quail version of balut you simply need to take living pre-hatch-date eggs and prepare them.
Point is, If you do not know the egg that didn't hatch was alive immediately prior to a failure to hatch then it could very likely be rotten spoiled contaminated infected or otherwise

That's why I asked, if an egg is visibly rotten obviously not but if the egg just hasn't hatched because it's a late hatcher would that be okay?


I'm talking about chicken chicks, which I am currently incubating, quail eggs are too small to bother with.

 

[Boonie Stomper]

whatever the case... if it is fully developed and you choose culling living or just now dead and still fresh embryo before (late) hatch, you will have a different resulting dish wherin you will find more pronounced beak, bones and feathers.
Please update us here for the results if you do it!

 

[lomine]

Just out of curiosity I looked up when in the process they would use the duck egg. According to Wikipedia it's usually at 14-21 days. Duck eggs hatch at 28 so that would be between the half-way point and three quarters point. If you really wanted to try it you would need to use the chicken eggs between day 10 and 15.

On a personal note, I think the cooking of balut eggs is pretty cruel. I am a meat eater and have butchered my own poultry but I would never cook something while it's alive.

 

[lazy gardener]

Balut is a cultural thing. Us Americans are grossed out by it. However, it's not a lot different than the fact that some Americans like to eat veal. And I love a good lobster or crab, but absolutely refuse to eat veal. I would also refuse balut. For your own safety, do not EVER eat a chick that has died in shell during incubation. This would be a good way to end up in the Emergency Room, or worse.

 

[lomine]

It's not that I'm grossed out by it (though I don't find it appealing), it's because of the cooking method used. I wouldn't eat lobster, crab, clams, etc that were boiled alive either. I don't have anything against those who do, and I wouldn't try to force them to stop, but I personally wouldn't participate.

But I agree 100% that no dead eggs should be used. You just don't know exactly when they died and why. No reason to risk it.