Duck eggs are a nutritious dish loved by many people. However, if not boiled skillfully, eggs often have cracked skins and the core inside is dry or loses its natural sweetness.
The main reason may be choosing eggs that are not standard and adjusting the temperature when boiling incorrectly. A few secrets below that housewives can refer to will help balut keep its delicious and nutritious flavor.
Choosing young balut
If you want duck eggs to be soft and juicy, the egg selection stage needs to be the first concern. You should choose young eggs (incubated for about 17 - 19 days) by holding the egg and feeling heavy, with a thin layer of white powder.
When shaken gently, young eggs will not make a sound because the intestines are dense. Conversely, old eggs when shaken will hear a sizzling sound and boil on the young part, which is usually hard, with a lot of hair and dry to eat.
Boil with cold water, add a little salt
Some housewives often have a habit of waiting for water to boil before releasing balut, which is also the reason why the eggshell cracks. Arrange the eggs in the pot as soon as the water is still cold, the water level covers the egg surface about 1cm. Next, add a little seed salt to the pot of water to help the eggshells become harder and not crack during boiling.
Boil for 15 minutes over low heat
This is a decisive factor in helping eggs not to dry and retain a lot of nutrients. Boil the eggs in a simmer for 15 minutes over low heat because if the heat is too high or boils for too long, the protein in the eggs will denature, the yolks will become mushy and lose sugar. After turning off the heat, you should cover the egg lid for about 5 more minutes to help the eggs cook softly from inside out.
Use coconut water and ginger
To make balut more fragrant, housewives can try replacing boiled egg water with fresh coconut water. Coconut water will help the eggs have a sweeter and fatter taste.
Besides, crush a few slices of fresh ginger and put them in a pot of egg boiling water, it will help eliminate the characteristic fishy smell and balance the coldness of the dish, which is very good for digestion.
