Group of Clavecillas, Sollesta and Uygongco

1. By:
Terence Uygongco , Jan Sollesta, Ramey Clavecillas Entrepreneurship_AGSB_Iloilo

2. Balut Making
1. Prepare a big
wooden box; line
this with heated
rice hull at the
bottom about 6-8
inches thick.
2. Arrange the
eggs in bags of
about 20-50
pieces each, put
them on the

3. Balut Making
3.Cover the box very well so as
to prevent quick loss of heat.
4. Every morning inspect the
eggs to see if the rice hull
needs reheating. The hull
must be about 38°C.

4. Balut Making
5. On the third day,
examine the eggs
against a bright light
to see if the germ
plasm has developed.
This is the part of the
egg that becomes the
chick if the egg is
fertile. If no germ
plasm develops
remove these eggs.

5. Balut Making
6.On the 13th day examine again
the egg against the light.
Remove the eggs without germ
pasm. At this stage, those with
developing germ plasm are
the “balut sa puti”.
7. On the 17th day the chicks will
be growing little feathers.
For Commercial Scale: The process
These may now be cooked and
is the same except that an incubator
is used instead of heated rice hull.
becomes balut.

6. Other products of
DuckEgg –
Century Eggs
preserving duck
eggs in a mixture of
clay, ash, salt,
quicklime and rice
hulls for several
weeks to months.
Soy Egg – duck
eggs cooked in
soy sauce, sugar,
water as well as
other optional
herbs and spices

7. Other products of
Tea Egg – pre boiled egg
Duck Eggs
is cracked and then
boiled again in tea, sauce
or spices
Salted Duck Egg –
soaking duck eggs in
brine or packing egg
in damp, salted
charcoal
Smoked Egg – hard
boiled eggs are
smoked. Of course.
Hahha.

8. These are penoy.
This one is balut sa puti
Balut. result of 17th continuous
incubation with germ

9. Recipes out of
balut
Sisig Balut Pizza
Balutala Pobre
Hubad na balut
Balut ala Pobre
Adobong Balut
Fried balut
Balut Poridge
Balut Mouse
Sizzling Balut ala
Pobre