Praise the Lord, and pass the balut

As I write this post, I'm watching a rerun of Bizarre Foods on the Travel Channel.

In case you're unfamiliar with this delightful program, allow me to enlighten you. In every episode, chef Andrew Zimmern journeys to some foreign land (although a handful of shows have been filmed in various parts of the U.S.), finds the weirdest stuff that's being eaten by the local folk, and eats it.

And trust me, there's a lot of weird stuff being consumed on this big blue marble. Hence, Bizarre Foods.

In the episode I'm viewing, Andrew is in the Philippines. Longtime SSTOL readers will recall that I spent a chunk of my youth — two years, to be precise, from October 1973 through October 1975 — in that east Asian archipelago. Seeing this program brings back memories of places I visited, such as the cities of Manila and Pampanga, as well as the Filipino people.

And yes, things I ate.

As Andrew discovered, one of the popular cultural delicacies of the Philippines is balut, a common breakfast food and snack. Balut is a fertilized chicken or duck egg, with a partially developed embryo still inside the shell.

I know, I know. Just hang in there with me.

The eggs are boiled on the 18th day following fertilization — I'm not sure what the difference would be if you cooked one on the 17th or 19th day, but that just isn't done — then sold whole in the shell. The diner cracks open one end of the shell, slurps out the juice, then peels off the shell and consumes the baby fowl — eyes, beak, feet and all.

Now to Westerners like you and me, balut definitely sounds like the least acquirable of acquired tastes. In the Philippines, however, balut is comfort food, like your mom's meat loaf or macaroni and cheese.

When we first arrived in the country, we lived outside the confines of Clark Air Base in Angeles City. Bright and early every morning just at sunup, a fellow would come strolling down our street carrying two buckets full of steaming hot balut suspended from a stick slung across his shoulders. The neighborhood people would stream out of their homes at the call of "Ba-looooot! Ba-looooot!" Breakfast was served.

Now, I consider myself a fairly adventurous eater. I'm no Andrew Zimmern, mind you, but I'll sample almost anything once. I drew the line at balut. I feel certain that line has not moved in 30-plus years.

It's worth mentioning that balut is not characteristic of Filipino food in general, most of which is not bizarre in any respect, and is actually quite tasty. If you're serving up a banquet of sinigang, chicken adobo, pork mechado, pancit with shrimp, and fried lumpia, save me a chair.

I'll leave the balut to Andrew Zimmern.