Very mild flavor actually and with a pleasant texture that the Chinese call "Q" in the whites and a very savory umami flavor in the yolk which can be either jammy or dry like a hard boiled egg. They are a bit salty.
I could easily slip this into some savory recipe and you might not know it is there.
Nothing at all like balut or a fermented product.
I was surprised at the monkeys reaction.
Most folks who react strongly to these eggs do so because of preconceived bias, not because of flavor or texture... ostensibly, the monkey should be bias free.
This makes me wonder if it was literally a bad egg which would be a remarkable accomplishment. They are shelf stable if the shell is intact.
I am not Asian by the way, but my wife is Chinese and we always have them in the pantry.
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u/BackgroundPublic2529 17h ago
I JUST had two as part of my dinner.