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"Balut" and "Penoy", Boiled Incubated Fertilized and Unfertilized Duck Eggs

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日本調理科学会誌Vo1.40,No.4,231～238(2007)〔Article〕 Some fine aspects and historical background of "Balut" and "Penoy", boiled incubated fertilized and unfertilized duck eggs Norlita Sanceda Kumiko Ueda Julia Ibenez Emiko Suzuki Midori Kasai Keiko Hatae The historical background of "balut" and "penoy", boiled fertilized and unfertilized incubated duck eggs, respec- tively, was investigated and some chemical aspects of this egg product were studied. Samples were commercial boiled incubated fertilized ("balut") and unfertilized ("penoy") eggs from the Philippines and eggs purchased in Ja- pan and incubated in the university laboratory. Result of the search revealed that "balut" and "penoy" making is not native to the Philippines. Chinese traders and migrants have brought the idea of eating fertilized duck eggs to the Philippines around the 17th century. However, the knowledge and craft of balut-making has been localized by the "balut" makers (mangbabalut). To date, "balut" production has not been mechanized in favor of the traditional production by hand. The total FAA content of the incubated samples was higher than that of the non-incubated samples. Taurine significantly increased in both the unfertilized and fertilized samples, thus has a positive impact on the nutritive value of the product. It was observed that after boiling, a large amount of drip was present in the whole incubated fertilized eggs, less in the unfertilized and hardly any in the non-incubated ones. Key word : "Balut", "Penoy", incubated duck eggs, free amino acids Duck raising is a lucrative industry in the Philippines. Introduction Its important egg products, "balut" and "penoy" (boiled The food culture of different countries varies and fertilized and unfertilized incubated eggs) , respectively, should be respected as it is because it represents a part are known throughout the archipelago for their delicious of one's total culture. Recognizing other countries culture flavor and nutritive value (AICAF, 1998). In the Philip- is one way of bridging the gap among countries. This ar- pines, unlike chicken eggs, it is uncommon to eat cooked ticle will give an enlightenment of a short historical back- fresh duck eggs because of their characteristic odor or ground, and some aspects of "penoy" and "balut", boiled non-palatable taste. Therefore, duck eggs are incubated unfertilized and fertilized incubated duck egg, respective- at 40°C necessary to develop embryos, or salted or pre- ly, egg products in the Philippines. "Penoy" and "balut" pared in various ways. In the Philippines, ducks are usu- are popular egg products in the Philippines, consumed in ally fed indigenous materials so that the nutrition compo- Vietnam as a delicacy in meals or snacks and in Southern sition of the eggs may vary to some extent. Duck raising China as food or medicine (Shu, 2004) , but they are not is recommended in bay towns where abundant supplies eaten in neighboring countries in Southeast Asia, nor in of fresh water snails which make good duck food are other parts of the world, probably due to lack of informa- available. It becomes a family industry to some and a tion about the products or due to the existence of laws or hobby to others. regulations regarding the product. The popularity of What is "balut" and "penoy" ? these egg products in the Philippines has been increasing these years where the market price is affordable for the Meat and egg-type ducks are raised in the Philippines masses. Foreigners also enjoy the products with beer, es- but the latter is more popular. Mallard duck locally pecially in the open space at night when the temperature known as Pateros itik (Anas platyrynchos) is commonly gets cooler. used by duck farmers in the Philippines. The eggs from this duck are processed to "balut", "penoy" and salted * Ochanomizu University eggs. Fig. 1 shows the "balut" at different stages of incu- ** Western Visayas College of Science and Technology *** Wayo Women's University bation. A delicacy of Southeast Asia and especially of the § inquiry Faculty of Human Life and Environmental Science Ochano- Philippines that commands a good price, "balut" is a mizu University boiled fertilized duck egg incubated for about 18 days 2-1-1 Otsuka, Bunkyo-ku Tokyo 112-8610 TEL 03 (5978) 5765 FAX 03 (5978) 5760 with a developed embryo inside that is boiled and eaten (231) 9 J Cookery Sci. Jpn. Vol. 40 No. 4 (2007) Fresh 7 days 14 days 17 days 21 days Fig. 1 Different stages of incubation of "Balut" "balut" in the shell. An interview with a traditional "balut" maker vendors and they come together with other native showed that the best "balut" which is known as "balut sa snacks (Davidson, 1999). The popularity of this egg prod- puti" is made by allowing the eggs to incubate for about uct has been increasing these years especially with stu- 18 days, but beyond that the chick will be too large for dents who burn their midnight candles during their prep- leisurely consumption. Duck eggs that are not properly aration for university examinations. The product gives developed after nine to twelve days are sold as "penoy", them enough energy to combat the energy loss during which look, smell and taste similar to a regular hard- their struggle. boiled egg. These eggs are originally unfertilized, there- History fore incapable of developing into chicks. After incubation, "Balut" making is not nati the egg white hardens and the yolk softens and becomes ve to the Philippines. A simi- watery after boiling. Popularly believed to be an aphrodi- lar preparation is known in China as maodan (Chinese siac and considered a hearty snack, "balut" and "penoy" ; Pinyin: mdodân ; literally "hairy egg"), and Chinese are mostly sold by street vendors at night. Due to their traders and migrants are said to have brought the cus- high protein content, they are known as an energizer to tom of eating fertilized duck eggs to the Philippines those who need strength or are complimentary to the around the 17th century. However, the knowledge and consumption of beer. They are peddled every evening by craft of balut-making has been localized by the balut 10 (232) Some fine aspects and historical background of "Balut" and "Penoy", boiled incubated fertilized and unfertilized duck eggs makers (mangbabalut) • To date, "balut" production has tion period of 17-19 days was about 70% while infertile not been mechanized in favor of the traditional produc- eggs and dead embryos were about 18% and 11%, re- tion by hand. Although "balut" is produced throughout spectively. the Philippines, balut-makers in Pateros are renowned Cuisine for their careful selection and incubation of the eggs. Fer- tilized duck eggs are kept warm in the sun and stored in The recipe in the Philippines for "balut" used to be lim- baskets to retain warmth. After nine days, the eggs are ited to boiling and it is most often eaten with a pinch of held to a light to reveal the embryo inside. Approximate- salt, though some "balut" eaters prefer chili and vinegar ly eight days later the "balut" are ready to be cooked, to complement their egg. The eggs are savored for their sold, and eaten. Vendors sell cooked "balut" out of buck- harmony of textures and flavors the broth surrounding ets of sand, used to retain warmth, and are accompanied the embryo is sipped from the egg before the shell is by small packets of salt. Uncooked "balut" are rarely sold peeled and the yolk and young chick inside can be eaten. in Southeast Asia. In the United States, many Asian mar- All of the contents of the egg are consumed with the ex- kets occasionally display uncooked "balut" eggs, though ception of a hard white chunk (the bato or "rock") that is their demand in North America is not very great. The found in the bottom of the egg. "Balut" have recently en- cooking process is identical. tered higher cuisine by being served as appetizers in res- The Chinese traders who eventually settled in the taurants : cooked adobo style, fried in omelettes or even town introduced. the most famous balut industry. The used as filling in baked pastries. Fresh duck eggs are also name Pateros came from the Tagalog words "pato" mean- used to prepare a dessert called leche "flan" (egg cus- ing the duck that lays eggs for balut making. Balut mak- tard) or beaten and fried, similar to scrambled eggs, and ing is a major tourist attraction in Pateros and shares served with a vinegar dip. "Penoy" looks, smells and taste about 23% of the whole Pateros industry. It is a place sit- similar to a regular fresh hard-boiled egg. uated in the southeast of Manila, the smallest of the sev- Approximately eight days after incubation, the "balut" enteen cities and municipalities comprising the Metropoli- are ready to be cooked, sold, and eaten. Vendors sell tan Manila. Pateros before 1,700 was only a barrio of cooked "balut" out of buckets of sand, used to retain Pasig called "Aguho" or "embarcadero". Aguho was de- warmth, and are accompanied by small packets of salt. rived from the name of numerous shady trees planted Uncooked balut are rarely sold in other Southeast Asian along the Pateros River, while "embarcadero" means a countries. In the United States, many Asian markets oc- small port. As a port, Pateros was the focal point of trade casionally carry uncooked "balut" eggs, though their de- and commerce not only for the entire municipality of Pa- mand in North America is not very great. The cooking sig but also for the neighboring towns. It also served as process is identical to that of hard-boiled chicken eggs. harbor for the Malay, Chinese, Swedish and Indian ves- The period for the incubation of the egg before it can sels that periodically called to disembark merchandise be cooked is a matter of colloquial preference.
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