Traditionally, balot is carried around by travelling vendors in baskets like this, with the chicharon tied too. But nowadays, I pass around 5 of these on the way home at their regular spots.
Lately I've been frequenting a good old guy who keeps his balot in a styrofoam container.
Used to be they were wrapped in paper from newspapers or phone directories. Does anyone see those anymore?
Determine the broader bottom (of the egg). This part has more space and would be easier to peel.
Rap smartly on a decrepit desk.
Peel off a little. Careful not to spill the liquid (juice?). Traditionally vendors give you rock salt to go with your purchase, but table salt works too. Sprinkle alittle on the juice and sip (suck if you like).
Keep sucking and peeling off till the yolk and chick is exposed. A vendor who sells balot with a chick as small as this is worth returning to.
Don't eat the hard white stuff.
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