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How to cook and open an ostrich egg?

I have an ostrich egg going out of date in two days, and was looking for an inventive dish to use it for. I understand this one is the equivalent of 24 hen eggs, but I would like to try something a bit more adventurous than scrambled egg breakfast. A little spin, we would like to keep the shell if possible, so any suggestions of how to open it carefully? Any ideas would be much appreciated! Thank you in advance.

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3 Responses to “How to cook and open an ostrich egg?”

  1. heybaby said:

    Here is a recipe you may like, it is Ostrich egg with taragon & pine nut tarator

    Although a whole ostrich egg is an unusually beautiful thing – smooth and surprisingly heavy – its texture is very different from a hen’s egg when cooked. This sauce would also go well with grilled seabass or chicken.
    Ingredients
    1 ostrich egg
    2 tbsp salted capers
    100g/3┬Żoz pine nuts
    3 slices bread
    bunch of tarragon, leaves chopped
    3 cloves garlic, finely chopped
    Maldon sea salt and freshly ground black pepper
    rapeseed oil
    2-3 tbsp white wine vinegar
    salad leaves tossed with lemon juice, oil and salt, to serve

    Method
    1. Start by boiling the egg. Place it in a large pan of boiling water and cook for one hour topping up the water as necessary.
    2. While the egg is cooking, thoroughly rinse the salt from the capers then soak in cold water for 30 minutes, giving them a gentle squeeze and changing the water every 10 minutes.
    3. Toast the pine nuts in a dry frying pan over a medium heat until very light brown. Leave to cool.
    4. Remove the crusts from the bread and using a food processor, blend into breadcrumbs, then transfer to a bowl. Coarsely chop the toasted pine nuts and add to the breadcrumbs.
    5. Add the chopped tarragon to the mixture along with the garlic. Finely chop the drained capers and stir into the mixture.
    6. Season well with salt and freshly ground black pepper, then add enough oil to give a spooning consistency and mix well.
    7. Finally, add a few tablespoons of white wine vinegar and mix once more. Set aside.
    6. Remove the ostrich egg from the pan and place on a board. Carefully remove the shell and membrane, then cut into slices. Arrange on plates, add a large spoonful of the sauce and serve with dressed salad leaves.

    good luck! enjoy

  2. stoneygator61 said:

    I’d go with an omelette. Add some mushrooms, meat and veggies. To open an ostrich egg you need a drill or hacksaw. I’ve seen it done on TV more than once. Be careful not to get any shell in the egg!

  3. Yosugasuga said:

    To break the egg!!! and be able to keep it!!!
    you have to make two holes, one in the top and one in the bottom.this doesnt keep the yolk whole if you dont mind. and you shake the egg upside down until you get it all out. it may take a while, but it will be worth it




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