This dish from the Philippines is unique because it is made from
fertilised eggs that are boiled just before they are due to hatch. As
a result, the yolk oozes out followed by a chicken (or duck) foetus.
The eggs are cooked when the foetus is anywhere from 17 days to
21 days depending on your preference. Mind you, if the egg is
older, the foetus begins to have a beak, claws, bones and feathers!
Although the description of Balut mind seem to be quite repellent
for many readers, in the Filipino culture the dish is enormously
popular. Like many other exotic dishes around the world, the Balut
is also widely believed to boost libido and is also considered to be
a protein laden healthy snack. It is served with with a pinch of salt,
lemon juice, black pepper and coriander and sometimes with chili
and vinegar. The Balut lover will tell you that the best way to eat
this is to crack open the egg, sip the broth and then eat the yolk
and foetus; accompanied by a glass of cold beer.
Casu Marzu - Sardinia
This is a variety of cheese with a difference. It is full of insect
larvae. In fact the name “Casu Marzu” means ‘rotten cheese’ and
is often commonly referred to as ‘maggot cheese.’ For health
reasons, this cheese is now banned but can still be procured on
the black market in Sardinia and Italy. The cheese is made from
sheep’s milk cheese which has the larvae of the cheese fly
(Piophila casei) introduced into it. Fermentation occurs as the
larvae digest the cheese fats and the texture becomes very soft
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