Vietnamese Boiled Balut Eggs
Boiling balut eggs properly ensures the eggs don't crack and that they are boiled just long enough to stay sweet and moist, without drying out.
Boiling eggs may seem simple, but without proper attention to timing, it can easily lead to waste or result in rubbery, dry eggs with cracked shells, allowing water to seep in and ruin the dish's taste.
Ingredients
- 6 balut eggs
- 1 piece fresh ginger
- A handful of Vietnamese coriander (rau răm)
- Seasoning salt
- Ground pepper
Instructions
Prepare Vietnamese coriander and ginger
Pick the stems off the Vietnamese coriander, rinse thoroughly, and let them drain.
Peel the ginger, then slice it thinly and julienne into fine strips.
How to boil balut eggs
Rinse the eggs gently if needed, then place them in a pot. Add enough water to cover the eggs by twice their height.
Turn on the heat to high. Once the water reaches a boil, reduce the heat to low and continue boiling for 15 minutes (counting from the time the water starts boiling). Turn off the heat and let the eggs sit in the water for an additional 5 minutes before serving.
Thus, the recommended boiling time for balut eggs is 15 minutes, with an additional 5 minutes of resting. This time ensures the eggs are fully cooked without drying out, leaving the inside sweet and moist.
This is five times longer than the 3-minute boiling time for soft-boiled eggs.
