If you like balut, here you can buy 'em in bulk ($1.50, or three for $4); these were commercially produced at a Pennsylvania farm. If you don't care for fertilized unhatched cooked duck eggs, likely you also won't care for the photo that follows.
Once you're cracked through the thick shell, peeled away the membrane, and poured off (or sipped off) the liquid, what remains is a yolk that tastes like yolk and an unhatchling of irregular texture, in the vicinity of firm and chewy. If you didn't know, you probably wouldn't peg the flavor as duck.
West Side Market
512 West Side Ave. (Union St.-Clendenny Ave.), Jersey City
201-860-9280
Hardcore. I love it. I'm curious, did you eat everything?
Posted by: GM | May 06, 2012 at 06:25 PM
If you're gonna dance, dance!
Which is to say, yes.
Posted by: Dave Cook | May 06, 2012 at 06:40 PM
Did they offer you any condiments? When I had it they gave salt, pepper and vinegar to enhance the flavor.
Posted by: Evan D. | May 07, 2012 at 03:53 PM
I'm a salt-and-pepper man myself. I didn't think to ask at the shop, but by the looks of the counter I imagine they were at hand.
Posted by: Dave Cook | May 07, 2012 at 07:54 PM
So, did you enjoy the dance? Or this was it, took one for the blog? :)Full disclosure: I love balut!
Posted by: NYCMama | May 08, 2012 at 09:48 AM
I've reconfirmed for myself that balut will never be my favorite snack. I'm not much of a dancer, either.
Posted by: Dave Cook | May 08, 2012 at 03:17 PM