Just a short supper break from my “Great America” posts.

What’s for supper tonight?    Egg.


That one,   on the left.

Son came to do more log splitting and wood chopping this afternoon, and  he knew he’d be hungry later.      No chicken egg for us — he had brought over an ostrich egg!    It came in a cube-shaped cardboard box, plenty of bubble wrap,  and this cute extra padding:


It was heavy, and the shell felt thick and textured.   It reminded me of a . . .   well,  you know . . . a dragon’s egg.   Really cool!     While Son went out to turn our logs and tree trunks into firewood,  he assigned me the task of going to YouTube to figure out how to cook this thing.    On the menu was deviled egg;  deviled ostrich egg, we hoped.

From all the Internet stories of “best guesses”  and varied attempts to cook an ostrich egg, I finally assembled a vague sense of instructions and got to work.


My very biggest cooking pot wasn’t quite large enough to completely submerge the egg.    Over the next two and a half hours I would be returning to this pot every fifteen minutes or so to check on the rate of boiling and to turn the egg over so all of it could take turns being under water.

When we hoped we had a hard-boiled ostrich egg,  the challenge was to OPEN it.       We are told that the shell is made to withstand a 300-pound ostrich mother sitting on it.    That has to be one tough egg!       Pictures on the Internet showed all kinds of ingenious ideas,   including a chisel and an electric drill and dropping it onto a tile kitchen floor.

Son and I decided to use the most logical “tool”  which just happened to be sitting on my kitchen cabinet.    Handy.

SAMSUNGStraight down with the blade,  right?



Pounding with the back of the axe head got results.


Then with a lot of fast  hand-magic,  the egg shell began to peel off.


We were eager to see the yolk inside.

Son’s hands are huge,  but even the pieces of the egg were big in his hands.


The yolk was firm and smooth and tasted very, very good.    Tasted the way you hope a yolk would taste.  Rich and “meaty.”

The whites  surprised me.   The cooked whites were firm too, and creamy colored,  but they had a gelatinous look and feel to them.   It was different from a chicken egg,  but it really didn’t feel any different in your mouth,  nothing to fear there,  and it  tasted the same as a chicken egg white would,  but slightly more tender and pleasant.

We couldn’t slice the cooked egg easily, nor take the yolk out of the whites as you would when you’re preparing deviled eggs.   It seemed the whites just weren’t strong enough.   That was okay.  We kept testing the bits and pieces of white and yolk…  eating, testing, sampling, eating . . .  It didn’t look like we were eating much, but this was a BIG egg!     I think we sampled quite a lot!

Eventually I deviled that egg.   It was okay.  Pretty good.    My fault, though.   The added ingredients seemed to add too much flavor to the egg which was already rich in egg flavor.    Next time I’d only “suggest”  some added ingredients;  you know, mix in just a very little bit of everything.

Toasted bread worked best:


The cooked egg whites showed up very “gelatinous”  in the photo, but they really didn’t really looks strange on the plate.

It wasn’t long before we were very full!

Recipes say one ostrich egg equals about 12 to 15 chicken eggs.   “Scrambled eggs” made with an ostrich egg could feed a dozen people!

Such fun!  Ostrich eggs are easy to obtain (via Internet if you don’t have an ostrich farm nearby).    They’re not hard to cook.   Just treat them like you would a chicken egg.  A big chicken egg.

And keep your axe handy.



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