A balut is a developing duck embryo that is boiled alive and eaten in the shell.

They are common food in countries in Southeast Asia, such as Laos (khai look ໄຂ່ລູກ in Lao), Cambodia (pong tia koon ពងទាកូន in Cambodian) and Vietnam (trứng vịt lộn or hột vịt lộn in Vietnamese). The Tagalog and Malay word balut means “wrapped”.

The eggs are savored for their balance of textures and flavors; the broth surrounding the embryo is sipped from the egg before the shell is peeled, and the yolk and young chick inside can be eaten.

Fertilized duck eggs are kept warm in the sun and stored in baskets to retain warmth. After nine days, the eggs are held to a light to reveal the embryo inside. Approximately eight days later the balut are ready to be cooked, sold, and eaten.

Vendors sell cooked balut from buckets of sand (used to retain warmth) accompanied by small packets of salt.

No. Just…no.

Via Wikipedia.