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Balut - это филиппинская уличная еда, приготовленная путём варки оплодотворённого и инкубированного утиного яйца. Это простая закуска, в которой из-за того, что яйца были оплодотворены и инкубированы, содержится частично развитый утиный эмбрион. В большинстве случаев балут - недорогая уличная еда, которую часто употребляют с пивом, а также его готовят и подают в ресторанах как закуску или часть блюд высокой кухни.
Балут - это оплодотворённое яйцо птицы (обычно утки), которое инкубируют в течение 14-21 дня, в зависимости от местных предпочтений, а затем варят или готовят на пару. Балут, инкубированный дольше, имеет более развитый эмбрион, и признаки утёнка становятся узнаваемыми. В Филиппинах балут обычно инкубируют 14-18 дней перед варкой для употребления. В других вариантах продолжительность инкубации может быть другой: в камбоджийской версии - 18-20 дней; вьетнамская версия обычно инкубируется 19-21 день.
Within the first few stages of maturation, balut is known as "balut sa puti" ("wrapped in white") when it is white; the embryo inside is insufficiently developed to show a beak, feathers, or claws, and the bones are undeveloped. Balut that is incubated for longer periods have a well-developed embryo and the features of the duckling are recognizable. The partially developed embryo bones are soft enough to chew and swallow as a whole.
Традиционно оплодотворённые яйца инкубируют на солнце или зарывают в песок и хранят в корзинах, чтобы удерживать тепло. In order for the embryo to develop normally, it must be exposed to heat for the correct period of time while ensuring that the temperature is not too hot to harm the eggs or too cold to permit growth. The embryo is extremely sensitive to high temperatures and is easily killed upon cooking in the sun.
The process of producing the fertilized eggs for balut is actually a very complex one. Think of it as a shorter incubation process for any other bird eggs. It actually takes several days. The eggs are simply not developed to the point where they would hatch. Duck embryos are often taken off incubation in order to stunt the growth process; the embryos no longer develop and become readily available for purchasing.
Для приготовления балут берут правильно развитые и выношенные оплодотворённые утиные яйца. Для этого рецепта мы рассмотрим простое приготовление сырых утиных яиц, которые уже были правильно развиты и выдержаны.
Fill a saucepan with water and bring it to a boil over high heat. Once boiling, slowly submerge the eggs in boiling water. When the water is boiling, use tongs or a slotted spoon to gently place the egg in the water.
Reduce the heat to medium-low. Cover the pot and lower the flame to a simmer. Balut is made by boiling or steaming it for 20 to 30 minutes, or until it is thoroughly cooked. Some источники рекомендуют варить 22-30 минут, другие - 45-60 минут; многие варят 20-30 минут, но готовят от 45 до 60 минут в некоторых традициях.
When the 30 minutes is up, use tongs or a slotted spoon to remove the egg and immerse it in a bowl filled with ice water. When it is almost done cooking, carefully remove the duck eggs from the boiling water with the tongs then set them aside to cool. Once cooked, remove the balut eggs and let cool.
Let the duck eggs rest until they are cool enough to handle. Now take an egg and crack it open just a little bit while holding it upright. Start by finding the stamped end of the egg if there is one, or the fatter, more rounded end if there isn’t. Tap that end of the egg with the bottom of a spoon to break the shell, and pick away the cracked pieces to make a small opening.
Use your fingers to pick away at the layer of skin protecting the egg just beneath the shell. Make sure you pick away the layer of skin just below the shell, so you have access to the broth. Take a sip of the flavorful broth at the top. It tastes like chicken soup but 100x better.
Pour the liquid contents of the duck egg into the bowl with the vinegar and onions (optionally). When it is almost done cooking, combine the vinegar and onion in a small bowl. The vinegar sauce is optional, as are the other seasonings. Many people prefer to just crack the egg open and eat it right out of the shell with nothing else.
After that, make sure you pick away the layer of skin just below the shell, so you have access to the broth. When you finish the broth, peel off the rest of the shell, season the egg, and enjoy it in a couple of big bites!
Balut is often eaten with salt, pepper, vinegar, chili pepper, or diced green onion. Take a small spoonful of seasoning and drop it into the hole you made in the egg shell. For the first way, season the egg by sprinkling it with seasoning or rolling it around in your seasoning bowl. To savor the egg a little more, use a spoon to break away bites of the yolk, and dip each bite in your seasoning bowl.
Place the egg in an egg cup or ramekin with the pointed side down. Make sure to prop the egg onto something so that the widest part of the egg is upright. I use these egg cups, but you can also cut up an egg carton for DIY egg holders. Crack the widest end of the egg with the back of a small spoon. Use the bottom of a spoon and tap the rounded side of the egg three times to break the shell.
Kachní prso s vinnou omáčkou a čokoládou: gurmánský recept
In the Philippines, balut has recently entered haute cuisine by being served as appetizers in restaurants, cooked adobo style, fried in omelettes, or even used as filling in baked pastries. In Vietnam, balut (trứng vịt lộn, hột vịt lộn) can be found in the majority of breakfast restaurants selling noodles (often as a side dish), and night street vendors. In Vietnam, we chase the richness of the embryo and egg yolk with peppery Vietnamese Coriander (Rau Ram).
You can find fertilized duck eggs in Vietnamese/Chinese markets. They are of an off white color with pale grey streaks. They are usually marked with a stamp on one end to indicate the correct end to crack. Don’t confuse these eggs with the colored pink or purple eggs. Although available at the market, I rarely buy my fertilized eggs there. I get them from a reliable source such as a reputable vendor in a farmers’ market who specializes in these eggs, if possible. I have found that Asian markets tend to have much older eggs because they continue to sell them way past the ideal incubation range.
When fertilized duck eggs are passed 20 days of incubation, you definitely don’t want to eat them. The embryo is too big and there’s very little yolk left. At that point, I usually just throw it out. Duck eggs that are not properly developed after nine to twelve days are sold as penoy, which look, smell, and taste similar to a regular hard-boiled egg.
During this cooking process, changes occur in the food chemistry of balut, such as the sol dispersion of water molecules within the embryonic fluid. This liquid becomes the broth for the solids which are parts of the duck within the egg. Although balut mainly consists of protein, fat is present and is emulsified within the fertilized embryo. After cooking, it can be considered a protein gel, depending on the length of time it was cooked.
Temperature has a significant impact on the final taste and texture of the cooked balut. Warm temperatures of 29-30 °C (84-86 °F) change the taste and texture of the yolk by making it more grainy. This can be attributed to the changes in proteins, and their partial denaturation, during the heating and incubation process.
The incubation temperatures and environment required for the proper development of balut during processing are ideal growth conditions for many bacteria, including Salmonella enteritidis. In addition, faecal pathogens can be deposited on the egg shell surface during laying. According to the FDA Food Code, balut can perish over time or due to temperature changes.
Балут - относительно недорогой источник белка и кальция. The broth surrounding the embryo is often sipped from the egg before the shell is peeled, then the yolk and young chick inside can be eaten. All of the contents of the egg may be consumed, although the white albumen may remain uneaten, depending on the age of the fertilized egg.
| Компонент | Примечание |
|---|---|
| Белок | Основной макронутриент; часть эмбриона и желтка |
| Жиры | Эмульгированы в эмбрионе |
| Кальций | Достигается за счёт скорлупы и эмбриональных тканей |
| Минералы и витамины | Зависят от возраста яйца и диеты птицы |
Балут потребляют во многих странах Юго-Восточной Азии: Лаосе, Камбодже, Вьетнаме, Таиланде и Филиппинах. Balut was introduced to the Philippines by the Chinese in 1565, and since then balut has been included as a traditional part of the culture. Wherever Filipinos migrated for work, a large market for balut would develop.
Controversies arose as knowledge of the food spread around the Southeast Asian countries and then globally. Eating balut is forbidden for some religious groups. Both Judaism and Islam have strict prohibitions on consuming food that is prepared in manners incompatible with religiously prescribed dietary laws. Information relating to whether boiling a partially developed embryo is ethically acceptable or not can be found in legislation relating to the euthanasia and treatment of research animals. Bird embryos that have reached greater than 50% of their incubation have developed a neural tube sufficient for pain perception; therefore, they should be euthanized by similar methods used in avian neonates, such as anesthetic overdose, decapitation, or prolonged exposure to carbon dioxide. Similarly, in the UK, embryonic birds are "protected animals" once they have reached the last third of their incubation period.
Балут лучше употреблять горячим или тёплым; best served hot/warm.
Mix some salt and pepper in a small dish with some lime or lemon wedges and serve with balut eggs. Squeeze some lime or lemon on top of your salt/pepper mixture. Ladle a little of that mixture on top of egg and eat with a little Rau Ram.
Most vendors sell cooked balut from buckets of sand (used to retain warmth) accompanied by small packets of salt. Uncooked balut are rarely sold in Southeast Asia.
Check наличие штампа на конце яйца или ориентируйтесь по самой широкой части; tap spoon on top of the bigger end of the egg, peel off some of the cracked egg shell, peel back membrane.
Если вы покупаете в азиатском магазине, обратите внимание, что там могут быть более старые яйца; покупайте у надежного поставщика.
Балут - еда, которая может вызывать сильные эмоции: considered a controversy to some, kind of a soul food for others. The name “balut” can bring back fond memories or an overwhelming feeling of complete horror depending on your perspective. This is not for everybody, especially the squeamish. If you like it, you know what’s up. This is the perfect snack for when you’re hanging out, having a few drinks with friends or family while sitting around talking and singing karaoke.
tags: #balut #egg #preparation #and #nutrition
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