There are two kinds of penoy:
1.) The one which is soupy (masabaw)
2.) The one which is dry (tuyo)
The masabaw is produced by incubating the eggs and putting them in rice hay within 12 days. When you incubate the egg for more than 12 days, it will become tuyo. The masabaw is moist and looks creamy that you can easily gulp while the tuyo looks like an ordinary hard-boiled egg. It’s not that easy to distinguish the masabaw from tuyo penoy because they actually look the same. The vendors put mark in the eggs to distinguish the eggs, usually; it is a vertical line around the shell for the soupy and a horizontal line for the dry.
Foreigners must try penoy, it may be not as mainstream as the balut but it is one tasty delicacy that needs to be explored. It is a combination of a yellow slimy flavorful egg yolk with the saltiness of the condiments and the thrill with every bite.
Penoy is best eaten while still warm and with a pinch of salt and sometimes vinegar.