It started out by a friend saying she wanted salted eggs for lunch. I told her I had seen them at a nearby mall, and she turned down the offer by saying those were balut, not salted eggs (the red itlog na maalat). Which made us begin debating what exactly goes into making balut. She said that her uncle who owns a balut/penoy/itlog na maalat farm in Pateros (the duck egg mecca of the Philippines) buries all the eggs in salt for 5 to 10 days, that all those eggs are called salted eggs because of the process. Which to me sounds wrong. If a duck egg on its way to being balut is buried at an early stage, it would 1. end up tasting like itlog na maalat what with the salt "cooking" the inside; and 2. any young embryo on its way towards getting cooked by the 17th or 19th day is never going to grow properly if it's salted.
So if there's anyone out there that can lead us towards proper balut light, do drop me a comment. I know you can buy a uncooked balut and cook it for a few minutes to get to your balut readiness stage, but how do they develop to the right stage? Are they simply kept warm? or is my friend right with the salting?