Dangerous to eat? Food experts confirm that grilled ‘balut’ is safe to consume

Grilled balut isn’t as dangerous as initially thought by netizens after a Facebook post claimed it was.

Facebook user John Carlo Ramirez on March 25 claimed that grilled balut could poison anyone who eats it.

“The hydrogen sulfide originates in the whites of the eggs and the protein in the white contains sulfur that combines with the hydrogen to form a deadly gas. This hydrogen sulfide heads towards the inside of the eggs,” he said.

“As the outer shell of the egg gets hotter, the gas is forced towards the yolk. Overcooked eggs are toxic and can suffocate and poison people,” he added.

In contrast, food experts from the Philippine Association of Food Technologists disputed this claim.

According to food technologists Carl Baluyut, GD Canapi, and Jomi Rodriguez, grilled balut eggs are safe to consume as hydrogen sulfide levels produced are minimal. The post states that the health risk threshold is significantly higher than a single egg.

While one egg produces just 0.2 parts per million (ppm) of hydrogen sulfide, it would take a much more hazardous concentration of 100 ppm to have detrimental effects on one’s health and well-being.

“While the scientific explanation in the post about the grilled balut is true, the conclusion was taken out of context,” the post said.

“The proteins of egg whites contain sulfur that reacts with hydrogen during egg heating, resulting in the formation of H2S. Although a known toxic gas, especially during exposure at moderate to high concentrations, H2S is released in such small amounts that it cannot pose any health risks.”

They also said that other overcooked eggs were also safe to eat.

The post stated, “This dark-greenish tinge observed on the surface of the yolk due to overcooking may taste and appear unappealing, but it is not considered detrimental to human health.”