How to properly open and cook ostrich egg

How to properly open an ostrich egg

Unlike a chicken egg, ostrich is not easy to break or clean, because its shell must withstand the weight of an adult ostrich, and it is about 180 kilograms. To get to the liquid contents, you’ll have to work hard.

One ostrich egg is equal to about twenty chicken.

Place the ostrich egg on a flat surface pre-buttoned with a thick towel to keep the product from slipping. Arm yourself with a hammer and a chisel. Place the latter at the top of the egg and beat on it with a hammer until it pierces the shell. Flip the egg over a large bowl and extract the contents.

You can use a common drill to make a hole in the egg and pour the protein and yolk through it. If they flow out too slowly, drill another hole, not far from the first.

Ostrich eggs contain more magnesium and iron, but much less cholesterol and slightly less saturated fats than the equivalent volume of chicken eggs. They also have fewer vitamins A, E and zinc.

How to prepare ostrich eggs

If you want to boil an ostrich egg, you should pre-make a hole in it on top, boil water and lower it in her egg hole up. Cook the egg for 90 minutes, then remove the shell and use the contents just like boiled chicken eggs — for salads, toppings or, cut in slices and put them on a sandwich.

Egg eggs, omelettes and ostrich egg frittatas are prepared in the same way as from a large amount of chicken. It is advisable to use ostrich egg in dishes that require large amounts of chicken eggs, such as custard, meringue or biscuits.

To make a savory cream from one ostrich egg, you will need:
– 2 liters of cream 20% fatness;
– 120 grams of goat cheese;
– 1 tablespoon crushed greens (dill, parsley, thyme);
– 1 teaspoon ground chili peppers;
– salt.

Make a hole in the egg and pour the contents into the bowl of the mixer. Whisk in a uniform mass, continuing to whisk, add cream, herbs, chili peppers, salt to taste. Spread the resulting mass over ceramic molds – ramequins and cut the goat cheese on top. Preheat the oven to 180oS. Pour hot water into a deep tray and set moulders. Water should reach the middle of the ramequins. Cover the baking tray with foil and remove it in the oven. Cook the savory cream for 20 minutes, then remove the foil and bake for another 20 minutes. Serve with fresh salad.

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