Adobong Balut


  • 5 pieces balut, cooked*
  • 2 cloves of garlic, chopped
  • 1 bulb of onion, chopped
  • 5 tablespoons soy sauce
  • 1 tablespoon vinegar
  • ½ cup water
  • Salt, sugar and pepper to taste
  • Cooking oil for sautéing


  1. Peel the eggs cautiously; get a bowl to get its broth. Make sure to get as much as a small cup of balut stock, this will be added to the adobo sauce later. Set the peeled eggs and broth aside.
  2. In a frying pan, sauté onions and garlic for 3 to 5 minutes. Pour soy sauce, vinegar and the balut broth. Mix and let it simmer for 3 minutes. Place eggs on the sauce. Make sure not to stir it because it will disintegrate into unsightly pieces. Roll it to make sure the adobo’s flavor is absorbed. Let it simmer for 5 minutes. Add salt, sugar and pepper to improve the flavor.

*Generally, balut sold in the streets are ready to eat. Fertilized duck eggs sold abroad may or may not be cooked. If not, boil it in hot water for 25 to 30 minutes on above-medium heat.

Source: Philippine Cuisine


Via: Adobong Balut

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