Information
Pressure cooked Balut is an old favourite of mine. It comes from the Asian area, above Australia and below Russia somewhere. It is when a nearly hatched egg (usually chicken or duck) is cooked and eaten. But at cooking by alan, we do things differently. Today – we are going to cook elephant egg Balut because it is enough of a meal for four to eight people. The only draw back of an Elephant Balut is that the trunk usually is not formed until after the elephant is born. And it is not quiet the same if you cook one after it has hatched.
Ingredients and required items
One elephant egg which is nearly ready to hatch (you can confirm by tapping on the shell)
The largest sized pot you can find
Boiled water from a prior article goes well
Half a cup of salt
Step 1
Bring the water to boil.
Step 2
Place the Elephant egg into the water
Step 3
Let it cook for about two hours.
Step 4
Break open the shell and slice it up. Serve with salt.
