Ostrich Egg Cooking
(For sure good creme brulee and cheesecake are porn-worthy - but I think the opening and separating of an ostrich egg counts for decent foreplay! xposted from my LJ)
It turns out that ONE ostrich egg, when separated, provides enough for one angel food cake (to be baked tomorrow), one large batch of creme brulee (about to pull it out of the oven) and ALLLLLLLMOST enough for one cheesecake - I only had to supplement with 3 of our smallest fresh eggs - it's mostly ostrich egg based too (and it's also due out in about 10 minutes.)
Edit: It took me long enough, that now the creme brulee and cheesecake are all out of the oven! The creme brulee is so yellow it's nearly orange! It tastes fantastic ... seriously - yum!
I was hopeful that the egg hadn't scrambled and I'd be able to separate it. Ostrich eggs are THICK - almost like ceramic! The sellers of this egg scored an X on the bottom so that if you want to save the egg shell, you can just puncture the egg there, stick a knife in to break up the yolk, and then let it all ooze out to use. This wouldn't work for my plan for angel food cake, which requires just the whites. So out came the dremel!
It took a while to get through it all, and let me tell you - dremeled ostrich egg shell smells a lot like burnt hair! But finally, I could tell I had made it through (although the inner membrane is TOUGH!)
The yolk looks intact!
Oh yeah - liquid gold!
Separating was remarkably easy, really. Most of the egg white poured out pretty easily.
That's a LOT of yolk!
Seriously - a LOT of egg! Supposedly worth about 24 chicken eggs. This was was a bit over 2 cups of white and 1 cup of yolk. Phew!
Thanks so much zpdiduda and choirboypuppy!!! I hope you're satisfied with what I'm doing with your lovely gift! :)
It turns out that ONE ostrich egg, when separated, provides enough for one angel food cake (to be baked tomorrow), one large batch of creme brulee (about to pull it out of the oven) and ALLLLLLLMOST enough for one cheesecake - I only had to supplement with 3 of our smallest fresh eggs - it's mostly ostrich egg based too (and it's also due out in about 10 minutes.)
Edit: It took me long enough, that now the creme brulee and cheesecake are all out of the oven! The creme brulee is so yellow it's nearly orange! It tastes fantastic ... seriously - yum!
I was hopeful that the egg hadn't scrambled and I'd be able to separate it. Ostrich eggs are THICK - almost like ceramic! The sellers of this egg scored an X on the bottom so that if you want to save the egg shell, you can just puncture the egg there, stick a knife in to break up the yolk, and then let it all ooze out to use. This wouldn't work for my plan for angel food cake, which requires just the whites. So out came the dremel!
It took a while to get through it all, and let me tell you - dremeled ostrich egg shell smells a lot like burnt hair! But finally, I could tell I had made it through (although the inner membrane is TOUGH!)
The yolk looks intact!
Oh yeah - liquid gold!
Separating was remarkably easy, really. Most of the egg white poured out pretty easily.
That's a LOT of yolk!
Seriously - a LOT of egg! Supposedly worth about 24 chicken eggs. This was was a bit over 2 cups of white and 1 cup of yolk. Phew!
Thanks so much zpdiduda and choirboypuppy!!! I hope you're satisfied with what I'm doing with your lovely gift! :)