Quail Eggs

Balut eggs are beloved throughout Southeast Asia, where they are frequently sold as street food and known as Trứng Cút Lộn. Though distinctions exist from culture to culture, Balut eggs are typically fertilized duck eggs, incubated for two-three weeks, that are boiled, steamed, and eaten directly from the shell. Balut Quail eggs, however, are a bit more versatilely palatable, as the eggs themselves are smaller and both the yolk and quail tend to have a softer, creamier texture than the duck. Altogether, the Balut Quail eggs can be enjoyed in one bite, delivering a sensation similar to a poached chicken soup, often complemented by some citrus and any tangy or spicy accoutrements that you may have on hand. Our favorite aromatics to dress the finished Balut with are Vietnamese cilantro, garlic, lemon, salt, pepper, and fish sauce, all whipped together into a nice, lively dressing.