Adobong Balut

Remove the shell from each balut. Make sure to also save the broth from each egg. Set it aside.

In a pan, heat the vegetable oil. Saute the red onion until translucent and add the garlic.

Add balut pieces, broth then add the bay leaves. Cook for a few minutes then add the black peppercorns.

Add the soy sauce and siling labuyo then stir.

Pour the vinegar and let it simmer for a few minutes.

Add the cornstarch slurry and stir until slightly thickened.

Transfer it in a bowl and serve it with plain rice or garlic rice.