Apparently still on a roll after his recent trip to the Philippines, Zac Efron shared a relatively “exotic” experience he had in the country during his guest appearance on “Jimmy Kimmel Live,” Oct. 5.
The Hollywood actor recalled eating one of the country’s most famous eats, “balut,” which, as he said during his Manila fan conference last week for local clothing brand Penshoppe, is his newfound “favorite food.”
As he gave host Jimmy the lowdown on the delicacy, Zac even shared a video of himself trying the fertilized duck egg—for the first time—while on top of the volcano located in Legazpi, Albay region.
“We found that the best way to really explore the culture is to actually taste all the food. The first thing we tried is 'balut.' It’s kind of a weird thing. What they do is they fertilize the duck egg, and it sort of matures inside the egg,” he said.
Just like true blue Pinoys, Zac sipped the juice from the egg, after which he put salt and vinegar on it.
“It tastes kinda like chicken broth,” he said.
As Zac was seen taking on the yolk and the “fully formed bird in there,” Jimmy joked, “It doesn’t look like you liked it at all.”
To which the 24-year-old Zac said, “There was like a hard part, with like the beak and stuff. I didn’t wanna eat that so I got rid of it.”
He further revealed that he has eaten three more “balut” eggs that day.
“It wasn’t that bad, It was cool,” he quipped, smiling.
Zac said the Philippines has “forever… been that special place to me.” And apparently, the fascination came even before he met his half-Filipino ex-girlfriend, Vanessa Hudgens, his leading lady in the “High School Musical” film series.
He owes it to his father, David Efron, who “told us so much about the culture and stuff... [so] I had this sort of magic image of the Philippines.”
Zac earlier dropped by “The Ellen DeGeneres Show” where he talked about his Philippine experience, as well as shared photos of himself riding an all terrain vehicle (ATV) while exploring the Legaspi landscape, and posing with two female Filipino fans.
By ROWENA JOY A. SANCHEZ