I'm a pretty seasoned offal eater (brains, hearts, eyes). Recently, I came across some balut, a partially formed duck fetus still in the egg. Honestly, I'm too scared to eat it, though I kinda want to. I could overcome this fear if some SE'ers would extol the wonderful flavor and/or provide some ideas how to eat it. How about it?

Serious Eats Newsletters

Keep up with our latest recipes, tips, techniques and where to eat!


Comments are closed

Talk is closed - check out our Facebook and Twitter accounts instead.