An egg (ceptional) gift

I have been given an ostrich egg. It’s fresh and unfertilised.

Ostrich eggs are the largest of all eggs, On average they are 15 centimetres long, 13 centimetres wide, and weigh 1.4 kilograms, over 20 times the weight of a chicken egg. They are glossy cream-coloured, with thick shells marked by small pits.

I would like to attemp to make something different with it.  Most recipes on the internet talk about a savory type of egg scramble, or frittata’s.  Frying and boiling have been done too but that does not appeal to me. I would like to keep the shell so I will have to drain the egg and wont be able to keep the yolk whole.

Ostrich egg souffle anyone? Or quiche?

What other recipes use a lot of eggs?

images from daily mail and floeckscountry.com

 

 

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11 thoughts on “An egg (ceptional) gift

  1. What a great gift! I bought an emu egg once when my father was visiting: http://ozarkhomesteader.wordpress.com/2010/01/11/the-emu-egg/ I’d love a chance at an ostrich egg.
    If you’re not keeping the yolk intact, then souffles are out since the white and yolk must be separated, but scrambles and frittatas (http://ozarkhomesteader.wordpress.com/2010/07/26/shiitake-tomato-and-smoked-gouda-frittata-for-a-summer-breakfast-or-even-supper/) will be great. Quiche is easy too–just a good pre-baked pie crust (recipe here: http://ozarkhomesteader.wordpress.com/2010/08/29/savory-tomato-tart-with-caramelized-onions-and-fresh-basil/), the eggs, cream, and flavorings like herbs, vegetables, and meat.
    I hope the links help you as you use your wonderful egg!

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  2. Real Home made ice-cream the egg custard uses about 8 eggs.
    Have a whole bunch of people arround for breakfast and do a Jamie Oliver all in one pan breakfast. fry a packet or 2 bacon, a punnet of mushroom, about 5 tomatoes and then when it’s all cooked pour egg over and cook till egg is set. A good idea would be to do it in a skottel.

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  3. According to my wonderful new cookbook, Eggs by Michel Roux, ostrich eggs have a pronounced flavor which is why they are usually tempered with herbs or cheese. Also, the shells are hard to crack so you might have a time drilling holes to blow it.

    I think the most promising recipe I’ve found for your ostrich egg is scrambled eggs masala. (The recipe calls for 4 eggs and, from what I’m reading, it looks like an ostrich egg is about 8 hen’s eggs, so you’d probably be safe doubling the recipe.)

    4 hens’ eggs
    2 tbsp (30 ml) milk
    1 tbsp finely chopped cilantro
    salt
    2 tbsp (30 g) butter
    2 tbsp (30 ml) peanut oil (or olive oil- Michel is partial to peanut)
    1 red onion, about 5 oz (150 g), finely chopped
    1 small green chile
    pinch of ground red pimiento
    5 oz (150 g) tomatoes, skinned, seeded, and diced

    Break the eggs in a bowl. whisk in the milk and chopped cilantro, and season lightly with salt.

    Heat the butter and oil (preferably in a wok, but a nonstick skillet will do). Add the onion and sweat gently until it turns pink. Meanwhile, halve and seed the chile, remove the white membrane, then finely dice the flesh. Add the pimiento and tomatoes to the onion, and cook for 3-4 minutes.

    Pour the beaten eggs into the wok or pan, stirring with a spoon, and scramble lightly for about 1 minute, until soft and creamy.

    Serve the scrambled eggs on warm plates, accompanied with warm croissants or flaky parathas.

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    • Wow thanks Bookworm! Sounds delish! An ostrich egg however is equivalent to the weight of 20 hens eggs and the egg content is equal to 24 hens eggs. I will have to invite some friends over for breakfast.

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