Tasting fertilized duck eggs is a unique culinary experience.

Fertilized duck eggs is truly a one-of-a-kind culinary experience. Known locally as Pong Tia Koun—which literally means “baby duck egg” or balut, a term used in the Philippines. In Cambodia, Pong Tia Koun is a popular street food and a staple in local cuisine, as well as in several other Asian countries.

I was already familiar with this specialty, widely loved by many people around me. Still, I had always felt a certain hesitation toward it—not quite disgust, but more a mix of apprehension. I decided to give it another try while joining friends at a typical street food spot located just across from Orussey Market. Only open late from 4 PM to 11 PM, the place offers a simple and welcoming atmosphere: low tables, small stools, and a fully immersive local dining experience. Fertilized duck eggs are enjoyed in a few simple steps:

• The egg is placed in an egg cup
• The top of the shell is gently cracked open, like a soft-boiled egg
• First, you sip the warm broth inside
• Then, you add seasoning such as lime juice, salt, pepper, and fresh herbs
• Finally, you eat the rest with a spoon

While the yolk tastes fairly similar to a regular egg yolk, the experience becomes more intense as you start to notice the shapes inside the egg. For some, it’s a delicacy. For others—like me—it still takes a bit of courage!

One reason to choose this particular spot is that it also offers an alternative: fertilized quail eggs. Smaller and less visually intimidating, they make a great starting point for curious food lovers who want to discover this traditional dish in a softer way.