As I walked through the Kanoman market in Cirebon, I saw a woman selling a large number of eggs with a slightly greenish color in front of her. The shells of the eggs had something printed on them, so it was obvious that they were not raw eggs. A large number of cooked eggs for sale in Southeast Asia reminded me of something. In the Philippines, these are boiled duck eggs that have been cooked just before they hatch, called Balut.
It is a major food in China and Southeast Asia, and is called Hột Vịt Lộn in Vietnam, Pong Tia Koun in Cambodia, Maodan, Modan, Wangjidan, etc. in China. I don't remember what they are called, but I think they are also sold in Laos. I have never eaten it, but I heard that the bones are crunchy and delicious. However, when you break the egg, you see a duckling on the verge of hatching. It's a little hard for me.
I took a closer look at the eggs on display and saw that some of them had been broken in half as a sample. Looking at them, it seemed that these were not like Balut, but just boiled eggs. I wondered why I was a little relieved to know that they were just boiled eggs, even though the woman had not asked me to buy them.
January 22, 2021
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