An average ostrich egg weighs about one and a half kilograms and can feed about 15 people. Ostrich eggs are similar in taste to chicken eggs and can be used to cook scrambled eggs and omelets, add them to baked goods and salads, but before getting to the contents, break the shell, which looks like thin ceramic and reaches a thickness of 30 mm.
How to open an ostrich egg correctly
Unlike a chicken egg, an ostrich's egg is not so easy to break or peel, because its shell must withstand the weight of an adult ostrich, and it is about 180 kilograms. To get to the liquid contents, you have to work hard.
One ostrich egg is equal to about twenty chicken eggs.
Place the ostrich egg on a flat surface covered with a thick towel to keep the food from slipping. Arm yourself with a hammer and chisel. Place the latter at the top of the egg and hit it with a hammer until it breaks through the shell. Turn the egg over a large bowl and remove the contents.
You can also use an ordinary drill to punch a hole in the egg and pour the white 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 fat than an equivalent volume of chicken eggs. They also have less vitamins A, E and zinc.
How ostrich eggs are cooked
If you want to boil an ostrich egg, you should first make a hole in it on top, boil water and lower the egg into it with the hole up. Cook the egg for 90 minutes, then remove the shell and use the contents in the same way as boiled chicken eggs - for salads, fillings, or, cut into slices and place on a sandwich.
Scrambled eggs, omelets and ostrich egg frittates are prepared in the same way as from a large number of chicken eggs. It is advisable to use the ostrich egg in dishes that require large amounts of chicken eggs, such as custard, meringue or biscuits.
In order to make a spicy cream from one ostrich egg, you will need:
- 2 liters of cream, 20% fat;
- 120 grams of goat cheese;
- 1 tablespoon of chopped herbs (dill, parsley, thyme);
- 1 teaspoon of ground chili pepper;
- salt.
Punch a hole in the egg and drain the contents into the mixer bowl. Whisk into a homogeneous mass, while whisking, add cream, herbs, chili pepper, salt to taste. Spread the resulting mass on ceramic ramekin molds and crush the goat cheese on top. Preheat oven to 180C. Pour hot water into a deep baking sheet and place the molds. The water should reach the middle of the ramekins. Cover the baking sheet with foil and place in the oven. Cook the savory cream for 20 minutes, then remove the foil and bake for another 20 minutes. Serve with a fresh salad.
