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Balut, a popular Filipino delicacy, has its roots in Chinese culinary traditions.
It was introduced to the Philippines by Chinese traders as early as 1565 or around 1885.
The concept likely evolved from ancient Chinese practices of preserving and eating eggs, with some theories suggesting balut may have been inspired by Chinese century eggs.
As Chinese merchants established trade routes throughout Southeast Asia, they brought with them various food customs, including the consumption of fertilized duck eggs.
The practice of incubating and eating partially developed duck embryos gradually became localized in the Philippines, where it was adapted to suit local tastes and eventually became known as "balut."
The term "balut" itself, means "wrapped" in Filipino.
Balut emerged as a popular street food in the Philippines.
It became the go-to late-night snack sold by vendors who would scream to attract customers at night.
Its popularity grew due to its accessibility, affordability, and high protein content, making it a convenient food source for many Filipinos.
Beyond its nutritional value, balut gained cultural significance as it was traditionally believed to possess aphrodisiac properties for men. For many years it assumed it would promote safer, easier pregnancies for women.
Balut first entered American consciousness in the early 20th century, with mentions appearing in newspapers as early as 1910.
These early articles presented balut as an exotic Filipino delicacy, describing it with a mix of curiosity and cautious positivity. It was seen as a dish unknown to American palates.
In the 1950s, the municipality of Pateros in Metro Manila earned the title of "Balut Capital" of the Philippines, boasting an impressive flock of around 400,000 ducks dedicated to balut egg production.
It led to the annual springtime balut festivals in Pateros, which have been celebrated since the 1950s with live music, dancing, and cooking competitions.
Balut gained widespread international recognition in the early 21st century through its inclusion in popular reality TV shows like Fear Factor and Survivor, where it was often featured as an exotic eating challenge.
This global curiosity ended in a Guinness World Record attempt on April 10, 2015, when Pateros, Philippines prepared the largest serving of balut, transforming 1,000 eggs into a massive 117.5-kilogram adobo dish.
Though originating in the Philippines, balut has spread to and been adapted by other Southeast Asian cultures, notably in Vietnam where it's known as trung vit lon and in Cambodia as pong tea khon.
As the dish traveled, it evolved to suit local tastes, with each country developing its own preferred incubation periods: 14-21 days in the Philippines, 19-21 days in Vietnam, and 18-20 days in Cambodia. Resulting in different flavor profiles.
In recent years, balut consumption has declined in the Philippines, primarily due to urbanization, westernization of Filipino culture, and increasing competition from fast-food chains.
Simultaneously, balut has undergone a culinary evolution, transitioning from a traditional street food to an ingredient in haute cuisine, where it is now served as an appetizer in upscale restaurants. Its also used as a filling in gourmet baked pastries.
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