Eggs are present everywhere, they are possibly one of the most common foods that exist on the planet, we usually eat them with almost everything: eggs with bacon, with ham, with potatoes, with chorizo, … and so on. And that’s not counting the huge number of dishes in which they are present as an ingredient, such as mayonnaise or delicious cakes. But there are dishes with eggs that are disgusting and disgusting, today we are going to introduce you to three of these disgusting culinary oddities, which in other latitudes are considered delicacies.
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Centennial eggs.
These preserved eggs aren’t exactly a century old, although from the looks I wouldn’t hesitate for a moment if asked. The slimy, gray, and colorful herbal tea-like yolks make this snack quite nauseating even just by looking. And yet, centuries-old eggs, also known as ancient eggs, are considered a delicacy in China. They are prepared by taking a totally fresh duck, chicken or quail egg and preserving them for several weeks in a mixture of clay, ash, salt, lemon and rice. The process dates back 600 years, it is said that it was invented when someone found some eggs buried in a pile of dead lime. Instead of just throwing them away, he made the decision to try the eggs and then made modifications to the recipe.
Centuries-old eggs as part of Chinese cuisine are eaten raw as well as cooked.
Virgin eggs.
You may like virgin eggs, especially if you’re excited about the idea of dressing your food with urine. Because virgin eggs are soaked in urine from children in China’s Zhejiang province. They are considered one of the culinary delicacy in that region.
In the preparation of these special eggs, young people are encouraged to donate their urine, which is collected by vendors from the many local primary schools. Throughout the virgin egg season, children are encouraged to pee in plastic buckets outside classrooms instead of the toilet. Fortunately, they are exempt if children are sick. The eggs are boiled in the collected urine, but not before cracking the shell to absorb the flavor. The preparation lasts about a day, it is said that the Chinese love virgin eggs because they have a “taste of spring”.
Balut.
The “best” for the latter, balut is probably the most disgusting of the three dishes, starting with its appearance. They’re slimy, yellow with gray, and something no one would put in their mouth unless they’re a true adventurer. A balut is not even an egg, it is really a fertilized duck embryo, you can see the underdeveloped chick if you look closely.
The people of Laos, Cambodia and Vietnam do not have this kind of adverse reaction to the Balut. They actually enjoy food and even consider it an aphrodisiac, a delicious and protein-rich snack. The Balut is part of the food sold on the street, accompanied by cold beer. Different dressing methods include salt, chili, garlic, and vinegar in the Philippines, a pinch of salt, lemon juice, ground pepper, and mint leaves in Vietnam, and a garnish of lemon juice and ground pepper in Cambodia.
To prepare Balut, fertilized duck eggs are kept in the heat of the sun in baskets, to preserve their temperature. After about 9 days, the eggs are kept in a light to see inside the embryo. After another 8 days, the balut is ready to be cooked and sold. Again, the preference for egg age varies from region to region. While Filipinos eat 17-day-old balut, Vietnamese leave them 21 days old with the real look of a baby duck.
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