Seen it in Manchester... Even considered buying loads of it and walking round Manchester screaming "Baaallluuuuut" Though I might need a few drinks to try selling it like that. Would be good for a laugh though.
I am told these came from London. At £1.50 there's surely some profit to be made but how many takers I wonder. Could catch on though....
I will type in the lowdown on the technique for this produce. Theres a bit of skill involved in creating these culinary delights. I need to speak to our resident chicken farmer first.
About as popular as Durian, Jack Fruit and Chinese Century eggs; in other words, a delicacy sought after by a very small percentage of the population.
So I gather. And I am not surprised. In fact I am surprised anyone eats them at all. But some people eat these things. And Jack Fruit seems to be eaten by more than just a small percentage of the population. To be honest, I was surprised to see them in her shop. I gather shr does sell them even at thos prices. She also informed me that Indians eat them. Not that there are many here on the IoMan.
The lads I worked with in the past say its strong for the knee's which I think means it makes you horny horny horny!!! Can't see it myself
Apparently its just a case of allowing the eggs to be fertilised and then ensuring that the mother keeps the eggs warm for the right amount of time. Easier than I thought.
"Balut eggs are fertilised duck (sometimes chicken) eggs that are at the stage of development where there is a nearly developed embryo inside. The balut egg then boiled and usually eaten with salt, just like a normal boiled egg. So where is this deliciousness eaten? Well in the Philippines, Cambodia and Vietnam it is actually quite common. You can easily pick balut eggs up from a street vendor (usually cooked), no need for a fancy restaurant in this case. Though in the Philippines in particular, popularity is increasing and you can now pick up your pre-baby duck in an omelette or even baked in pastries. Interestingly, the age of the egg before it is cooked varies between cultures. In the Philippines, the perfect Balut egg is normally 17 days old, the point where the chick does not have beak, bones or feathers. In Vietnam however, they prefer their Balut eggs to be 19-21 days old, the point at which the bones of the chick will be firm, but they soften considerably when cooked. In case it’s hard to imagine what a 17-21 day duck foetus looks like, here is a 15 day old egg floating in hot sauce." - See more at: http://www.junch.com/balut-eggs/#sthash.LlHRgbmP.dpuf
