18 Spicy Balut Recipes Delicious

Ready to turn up the heat in your kitchen? Our collection of 18 Spicy Balut Recipes is here to challenge your taste buds and spice up your meal routine! Perfect for adventurous home cooks in North America looking to explore bold flavors, these recipes promise a deliciously fiery twist on a classic dish. Dive in and discover your next favorite way to enjoy balut with a kick!

Spicy Balut Adobo

Spicy Balut Adobo brings a fiery twist to the classic Filipino dish, perfect for those who love a bit of heat with their comfort food.

Ingredients

• 6 balut (duck eggs), hard-boiled and peeled
• 1/2 cup soy sauce
• 1/4 cup vinegar
• 1 cup water
• 5 cloves garlic, minced
• 1 teaspoon black peppercorns
• 3 bay leaves
• 2 tablespoons vegetable oil
• 1 tablespoon sugar
• 2-3 red chili peppers, sliced (adjust to taste)

Instructions

1. Heat vegetable oil in a large pan over medium heat. Sauté garlic until golden, about 2 minutes.
2. Add balut to the pan, stirring gently to coat with oil and garlic. Cook for 2 minutes until lightly browned.
3. Pour in soy sauce, vinegar, and water. Add black peppercorns, bay leaves, sugar, and chili peppers. Bring to a boil.
4. Reduce heat to low and simmer uncovered for 20 minutes, allowing the sauce to thicken and the flavors to meld.
5. Serve hot, garnished with additional chili peppers if desired. The spicy, tangy sauce clings beautifully to the rich balut, creating a bold flavor profile that’s unforgettable.

Tip: For an extra layer of flavor, let the adobo sit for a few hours or overnight before reheating and serving.

Balut Sinigang

Dive into the unique flavors of the Philippines with this Balut Sinigang, a tangy and savory soup that’s a bold twist on the classic sinigang.

Ingredients

• 2 balut (fertilized duck eggs)
• 1 liter water
• 1 packet (1.41 oz) sinigang mix
• 1 medium tomato, quartered
• 1 small onion, quartered
• 1 cup string beans, cut into 2-inch pieces
• 1 cup kangkong (water spinach), stems removed
• 1 tbsp fish sauce
• 1 tsp salt

Instructions

1. In a pot, bring 1 liter of water to a boil. Add the balut and boil for 5 minutes to sterilize. Remove and set aside.
2. In the same pot, add the tomato, onion, and sinigang mix. Simmer for 10 minutes until the vegetables are soft.
3. Add the string beans and cook for another 5 minutes.
4. Return the balut to the pot. Add the kangkong, fish sauce, and salt. Simmer for 3 minutes until the greens are just wilted.
5. Serve hot, ensuring each bowl gets a balut. The rich, creamy yolk contrasts beautifully with the soup’s tangy broth.

Tip: For an extra layer of flavor, try adding a slice of ginger with the initial vegetables.

Balut with Chili Garlic Sauce

Dive into the adventurous world of Filipino street food with this Balut recipe, paired with a spicy chili garlic sauce that brings a fiery kick to the rich, savory flavors of the dish.

Ingredients

• 2 balut eggs
• 2 tbsp vegetable oil
• 4 cloves garlic, minced
• 2 red chili peppers, finely chopped
• 1 tbsp soy sauce
• 1 tsp sugar
• 1/2 tsp salt
• 1/4 cup water

Instructions

1. Bring a pot of water to a boil and carefully add the balut eggs. Boil for 20 minutes, then remove and let cool slightly.
2. While the eggs are boiling, heat vegetable oil in a small pan over medium heat. Add minced garlic and chopped chili peppers, sautéing for 2 minutes until fragrant.
3. Stir in soy sauce, sugar, salt, and water. Simmer the sauce for 5 minutes until slightly thickened, then remove from heat.
4. Peel the balut eggs and serve warm with the chili garlic sauce on the side for dipping.

The contrast between the creamy yolk and the spicy, tangy sauce makes this dish a memorable experience, perfect for those looking to explore bold flavors.

Tip: For an extra layer of flavor, sprinkle a little lime juice over the balut before dipping into the sauce.

Balut Curry

Dive into the rich flavors of Southeast Asia with this Balut Curry, a dish that transforms the adventurous balut into a comforting, aromatic curry perfect for sharing.

Ingredients

• 2 balut eggs (duck embryos)
• 1 tbsp vegetable oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 thumb-sized piece of ginger, grated
• 1 tbsp curry powder
• 1 cup coconut milk
• 1 tbsp fish sauce
• 1 tsp sugar
• 1/2 cup water
• Fresh cilantro for garnish

Instructions

1. Heat the vegetable oil in a pan over medium heat. Add the onion, garlic, and ginger, sautéing until fragrant, about 2 minutes.
2. Stir in the curry powder and cook for another minute to release its aromas.
3. Pour in the coconut milk, fish sauce, sugar, and water, bringing the mixture to a gentle simmer.
4. Add the balut eggs to the curry, ensuring they’re fully submerged. Simmer for 10 minutes, allowing the flavors to meld.
5. Garnish with fresh cilantro before serving.

This Balut Curry stands out for its creamy coconut base that beautifully balances the unique texture of balut, making it a memorable dish for those looking to explore new culinary horizons.

Tip: Serve with steamed rice to soak up the delicious curry sauce.

Balut Stir Fry with Vegetables

Looking for a bold twist on stir-fry? This Balut Stir Fry with Vegetables brings a unique texture and rich flavor to your weeknight dinner rotation.

Ingredients

• 2 balut eggs, shelled and halved
• 1 tbsp vegetable oil
• 1 cup broccoli florets
• 1/2 cup sliced carrots
• 1/2 cup sliced bell peppers
• 2 cloves garlic, minced
• 1 tbsp soy sauce
• 1 tsp sugar
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Heat vegetable oil in a large pan over medium-high heat. Add garlic and sauté until fragrant, about 30 seconds.
2. Add broccoli, carrots, and bell peppers to the pan. Stir-fry for 3-4 minutes until vegetables are slightly tender but still crisp.
3. Gently add the balut eggs to the pan, being careful not to break them. Stir-fry for another 2 minutes.
4. Season with soy sauce, sugar, salt, and black pepper. Toss everything together and cook for an additional minute to blend the flavors.
5. Serve hot, enjoying the contrast between the creamy balut and the crunchy vegetables.

Tip: For an extra kick, drizzle with a little chili oil before serving.

Balut in Coconut Milk

Dive into the rich flavors of the Philippines with this unique twist on Balut, simmered in creamy coconut milk for a comforting and exotic dish.

Ingredients

• 4 balut eggs
• 1 can (13.5 oz) coconut milk
• 1 tbsp vegetable oil
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 1 thumb-sized piece of ginger, sliced
• 1 tbsp fish sauce
• 1 tsp sugar
• 1/2 tsp black pepper
• 1/4 tsp salt
• 1 cup water
• 2 green onions, sliced for garnish

Instructions

1. Heat the vegetable oil in a large pan over medium heat. Add the onion, garlic, and ginger, sautéing until fragrant and the onion is translucent, about 3 minutes.
2. Pour in the coconut milk and water, stirring to combine. Bring to a gentle simmer.
3. Add the balut eggs, fish sauce, sugar, black pepper, and salt. Reduce heat to low and let simmer for 20 minutes, allowing the flavors to meld.
4. Carefully remove the balut eggs from the sauce and serve in bowls. Ladle the coconut milk sauce over the eggs and garnish with sliced green onions.

The creamy coconut milk perfectly balances the bold flavors of the balut, creating a dish that’s both nourishing and deeply flavorful.

Tip: For an extra layer of flavor, toast the balut eggs lightly before adding them to the sauce.

Balut with Tamarind Sauce

Dive into the unique flavors of Southeast Asia with this Balut with Tamarind Sauce recipe, a dish that’s as intriguing as it is delicious.

Ingredients

• 2 balut eggs
• 1/4 cup tamarind paste
• 2 tablespoons soy sauce
• 1 tablespoon brown sugar
• 1/2 teaspoon garlic powder
• 1/4 teaspoon chili flakes
• 1/4 cup water

Instructions

1. Bring a pot of water to a boil and gently add the balut eggs. Boil for 20 minutes, then remove and let cool slightly before peeling.
2. In a small saucepan over medium heat, combine the tamarind paste, soy sauce, brown sugar, garlic powder, chili flakes, and water. Stir well and simmer for 5 minutes until the sauce thickens slightly.
3. Serve the peeled balut eggs warm with the tamarind sauce on the side for dipping.

The contrast between the rich, savory balut and the tangy, sweet-spicy tamarind sauce creates a flavor experience that’s unforgettable.

Tip: For an extra layer of flavor, sprinkle a little chopped cilantro over the sauce before serving.

Balut and Mushroom Soup

Dive into the rich flavors of this Balut and Mushroom Soup, a comforting bowl that brings a unique twist to your dinner table with its hearty ingredients and savory broth.

Ingredients

• 2 balut eggs, shelled and halved
• 1 cup sliced mushrooms
• 4 cups chicken broth
• 1 tbsp olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp soy sauce
• 1/2 tsp sugar
• 2 green onions, sliced for garnish

Instructions

1. Heat olive oil in a large pot over medium heat. Add diced onion and minced garlic, sautéing until translucent, about 3 minutes.
2. Add sliced mushrooms to the pot, cooking until they start to soften, about 5 minutes.
3. Pour in chicken broth, bringing the mixture to a boil. Reduce heat to a simmer and add balut eggs, salt, black pepper, soy sauce, and sugar. Let it simmer for 10 minutes to allow the flavors to meld.
4. Garnish with sliced green onions before serving.

This soup stands out with the balut eggs adding a rich, creamy texture that contrasts beautifully with the earthy mushrooms.

Tip: For an extra layer of flavor, toast the balut eggs lightly before adding them to the soup.

Balut with Ginger and Spring Onions

Dive into the unique flavors of Balut with Ginger and Spring Onions, a dish that brings a comforting warmth with every bite.

Ingredients

• 2 balut eggs
• 1 tbsp vegetable oil
• 1 inch ginger, julienned
• 2 spring onions, sliced
• 1 tbsp soy sauce
• 1/2 tsp salt
• 1/2 tsp sugar
• 1/4 tsp black pepper

Instructions

1. Heat the vegetable oil in a pan over medium heat. Add the julienned ginger and sauté until fragrant, about 1 minute.
2. Add the balut eggs to the pan. Gently stir to coat them with the ginger-infused oil.
3. Pour in the soy sauce, then sprinkle the salt, sugar, and black pepper over the eggs. Stir gently to combine.
4. Add the sliced spring onions to the pan. Cook for another 2 minutes, just until the onions are slightly wilted but still vibrant.
5. Remove from heat and serve immediately, ensuring each plate gets a generous amount of ginger and spring onions.

The ginger and spring onions not only add a burst of flavor but also balance the richness of the balut, making each spoonful a harmonious blend.

Tip: For an extra kick, add a small pinch of chili flakes with the spring onions.

Balut in Spicy Tomato Sauce

Dive into the bold flavors of this Balut in Spicy Tomato Sauce, a dish that transforms the traditional Filipino delicacy into a comforting, saucy delight perfect for adventurous home cooks.

Ingredients

• 2 balut eggs
• 1 tbsp olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 cup tomato sauce
• 1 tbsp soy sauce
• 1 tsp sugar
• 1/2 tsp red pepper flakes
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/4 cup water
• Fresh cilantro, for garnish

Instructions

1. Heat olive oil in a skillet over medium heat. Add onion and garlic, sautéing until soft, about 3 minutes.
2. Stir in tomato sauce, soy sauce, sugar, red pepper flakes, salt, and black pepper. Bring to a simmer.
3. Add balut eggs and water to the skillet. Cover and simmer for 10 minutes, allowing the flavors to meld.
4. Uncover and cook for an additional 5 minutes, until the sauce slightly thickens.
5. Garnish with fresh cilantro before serving.

The spicy tomato sauce beautifully complements the rich, savory balut, creating a dish that’s unexpectedly harmonious and deeply satisfying.

Tip: For an extra kick, adjust the red pepper flakes to your heat preference.

Balut with Basil and Chili

Dive into the adventurous side of cooking with this unique take on Balut, infused with the fresh flavors of basil and a kick of chili. It’s a dish that promises to surprise and delight your taste buds.

Ingredients

• 2 Balut eggs
• 1 tbsp olive oil
• 2 cloves garlic, minced
• 1 red chili, thinly sliced
• 1/4 cup fresh basil leaves, torn
• 1/2 tsp salt
• 1/2 tsp sugar
• 1 tbsp soy sauce

Instructions

1. Bring a pot of water to a boil and carefully add the Balut eggs. Boil for 20 minutes, then remove and cool under running water.
2. Peel the eggs carefully, ensuring the embryo inside remains intact.
3. Heat olive oil in a pan over medium heat. Add minced garlic and sliced chili, sautéing for 1 minute until fragrant.
4. Add the peeled Balut eggs to the pan, gently stirring to coat them in the garlic and chili mixture.
5. Sprinkle with salt and sugar, then drizzle soy sauce over the eggs. Continue to cook for another 2 minutes, allowing the flavors to meld.
6. Remove from heat and garnish with torn basil leaves before serving.

The combination of the rich, savory Balut with the freshness of basil and the heat from the chili creates a truly unforgettable flavor profile. Perfect for those looking to expand their culinary horizons.

Tip: For an extra layer of flavor, try adding a squeeze of lime juice before serving.

Balut in Lemongrass Broth

Dive into the unique flavors of Southeast Asia with this comforting Balut in Lemongrass Broth, a dish that’s as intriguing as it is delicious.

Ingredients

• 2 balut eggs
• 4 cups water
• 2 stalks lemongrass, bruised
• 1 thumb-sized piece ginger, sliced
• 2 cloves garlic, minced
• 1 tbsp fish sauce
• 1 tsp sugar
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 green onion, chopped
• 1/4 cup cilantro, chopped

Instructions

1. In a pot, bring water to a boil. Add lemongrass, ginger, and garlic. Simmer for 10 minutes to infuse the broth.
2. Gently add balut eggs to the pot. Simmer for 6 minutes to heat through.
3. Remove eggs from the broth. Peel and return to the pot.
4. Stir in fish sauce, sugar, salt, and black pepper. Simmer for another 2 minutes.
5. Ladle into bowls and garnish with green onion and cilantro.

The lemongrass broth elevates the rich, savory notes of balut, creating a harmony of flavors that’s unexpectedly comforting.

Tip: For an extra layer of flavor, add a slice of lime to each bowl before serving.

Balut with Soy Sauce and Chili

Dive into the adventurous world of Filipino street food with this simple yet flavorful Balut with Soy Sauce and Chili recipe, a dish that’s as intriguing as it is delicious.

Ingredients

• 1 balut (duck embryo egg)
• 2 tablespoons soy sauce
• 1 teaspoon chili flakes
• 1 teaspoon vinegar
• 1/4 teaspoon salt

Instructions

1. Bring a pot of water to a boil. Carefully add the balut and boil for 20 minutes to ensure it’s fully cooked.
2. While the balut is boiling, mix together 2 tablespoons soy sauce, 1 teaspoon chili flakes, 1 teaspoon vinegar, and 1/4 teaspoon salt in a small bowl to create the dipping sauce.
3. Once cooked, remove the balut from the water and let it cool slightly before cracking the top part of the shell.
4. Peel the shell just enough to expose the embryo inside, leaving the rest of the shell intact for holding.
5. Serve the balut warm with the soy sauce and chili mixture on the side for dipping.

The combination of the rich, savory balut with the spicy and tangy dipping sauce creates a bold flavor profile that’s unexpectedly addictive.

Tip: For those trying balut for the first time, focus on the broth inside the egg before diving into the embryo—it’s a milder introduction to this unique dish.

Balut in Spicy Coconut Curry

Dive into the rich flavors of Southeast Asia with this Balut in Spicy Coconut Curry, a dish that beautifully balances heat, creaminess, and umami.

Ingredients

• 2 balut eggs
• 1 tbsp vegetable oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 tbsp ginger, grated
• 1 tbsp red curry paste
• 1 can (13.5 oz) coconut milk
• 1 tbsp fish sauce
• 1 tsp sugar
• 1/2 tsp salt
• 1/2 cup fresh cilantro, chopped
• 1 red chili, sliced (optional for extra heat)

Instructions

1. Heat the vegetable oil in a pan over medium heat. Add the onion, garlic, and ginger, sautéing until fragrant, about 2 minutes.
2. Stir in the red curry paste and cook for another minute to release its flavors.
3. Pour in the coconut milk, stirring well to combine with the curry paste. Bring to a gentle simmer.
4. Add the balut eggs, fish sauce, sugar, and salt. Let the curry simmer for 10 minutes, allowing the eggs to absorb the flavors.
5. Garnish with fresh cilantro and red chili slices before serving.

The creamy coconut curry envelops the balut eggs, creating a dish that’s unexpectedly comforting with a kick of spice.

Tip: Serve with steamed rice to soak up the delicious curry sauce.

Balut with Garlic and Pepper

Dive into the adventurous side of eating with this Filipino street food classic, Balut with Garlic and Pepper, a dish that’s as flavorful as it is unique.

Ingredients

• 2 balut eggs
• 2 tablespoons vegetable oil
• 4 cloves garlic, minced
• 1 teaspoon freshly ground black pepper
• 1/2 teaspoon salt

Instructions

1. Heat the vegetable oil in a small pan over medium heat. Add the minced garlic and sauté until golden brown, about 2 minutes.
2. Carefully crack the balut eggs into the pan, trying to keep the yolks intact. Sprinkle with 1/2 teaspoon salt and 1 teaspoon freshly ground black pepper.
3. Cook for 3-4 minutes, or until the edges of the eggs start to crisp up. Flip the eggs once and cook for an additional 2 minutes.
4. Serve hot, garnished with the crispy garlic from the pan.

The crispy garlic and the rich, savory balut create a contrast in textures that’s unexpectedly delightful, making this dish a must-try for the curious foodie.

Tip: For an extra kick, add a splash of vinegar to the pan right before serving.

Balut in Spicy Vinegar Dip

Dive into the bold flavors of the Philippines with this Balut in Spicy Vinegar Dip, a street food favorite that’s surprisingly easy to recreate at home.

Ingredients

• 2 balut (duck eggs)
• 1/2 cup white vinegar
• 1/4 cup water
• 1 tbsp soy sauce
• 1 tsp sugar
• 1 clove garlic, minced
• 1 small onion, thinly sliced
• 1 red chili pepper, sliced
• 1/4 tsp salt
• 1/4 tsp ground black pepper

Instructions

1. In a small saucepan, combine the white vinegar, water, soy sauce, sugar, minced garlic, sliced onion, red chili pepper, salt, and black pepper. Bring to a boil over medium heat, then reduce to a simmer for 5 minutes. Remove from heat and let cool to room temperature.
2. Meanwhile, bring a pot of water to a boil. Carefully add the balut and boil for 20 minutes. Remove from water and let cool slightly before peeling.
3. Serve the peeled balut with the spicy vinegar dip on the side for dipping.

The contrast between the rich, creamy balut and the tangy, spicy dip creates a flavor explosion that’s hard to resist. Perfect for adventurous eaters looking to explore international cuisines.

Tip: For an extra kick, add more chili peppers to the dip according to your heat preference.

Balut with Herbs and Spices

Dive into the exotic flavors of Balut with Herbs and Spices, a dish that brings a unique twist to your dinner table with its rich taste and aromatic spices.

Ingredients

• 2 balut eggs
• 1 tbsp olive oil
• 1 clove garlic, minced
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp paprika
• 1 tbsp fresh cilantro, chopped
• 1 tbsp fresh mint, chopped
• 1 tbsp lime juice

Instructions

1. Preheat a skillet over medium heat and add 1 tbsp olive oil.
2. Add 1 clove minced garlic to the skillet, sautéing until fragrant, about 30 seconds.
3. Carefully crack the balut eggs into the skillet, ensuring the yolks remain intact.
4. Sprinkle 1/2 tsp salt, 1/2 tsp black pepper, and 1/4 tsp paprika over the eggs.
5. Cook for 3-4 minutes, or until the edges are crispy and the whites are fully set.
6. Remove from heat and drizzle with 1 tbsp lime juice.
7. Garnish with 1 tbsp chopped fresh cilantro and 1 tbsp chopped fresh mint before serving.

The combination of fresh herbs and spices with the rich, creamy texture of balut creates a surprisingly harmonious dish that’s both bold and refreshing.

Tip: For an extra kick, add a pinch of chili flakes with the other spices.

Balut in Hot and Sour Soup

Looking for a bold twist on traditional hot and sour soup? This Balut in Hot and Sour Soup recipe brings a unique texture and rich flavor that’s sure to impress.

Ingredients

• 2 balut eggs
• 4 cups chicken broth
• 1 tbsp vegetable oil
• 2 cloves garlic, minced
• 1 inch ginger, sliced
• 1/2 cup bamboo shoots, sliced
• 1/4 cup white vinegar
• 1 tbsp soy sauce
• 1 tsp sugar
• 1/2 tsp white pepper
• 1 egg, beaten
• 2 green onions, chopped
• 1 tsp sesame oil

Instructions

1. Heat vegetable oil in a pot over medium heat. Add garlic and ginger, sautéing for 1 minute until fragrant.
2. Pour in chicken broth and bring to a boil. Add bamboo shoots, vinegar, soy sauce, sugar, and white pepper. Simmer for 10 minutes.
3. Carefully add balut eggs to the soup, simmering for another 5 minutes to heat through.
4. Slowly drizzle in the beaten egg, stirring gently to create ribbons. Cook for 1 minute.
5. Remove from heat and stir in green onions and sesame oil.

The combination of balut’s creamy yolk and the soup’s tangy spice creates a surprisingly harmonious dish that’s as nutritious as it is flavorful.

Tip: For an extra kick, add a dash of chili oil before serving.

Conclusion

We hope these 18 spicy balut recipes inspire your next culinary adventure! Each dish offers a unique twist on this flavorful delicacy, perfect for home cooks looking to spice up their menu. Don’t forget to try your favorites, share your thoughts in the comments, and pin this article on Pinterest to spread the spicy love. Happy cooking!