Boiled ostrich egg Calories

Start the ostrich egg in a large pot of water and bring it gradually to a gentle simmer. Make sure it is fully submerged and has room in the pot; rapid boiling and sudden temperature changes make cracking more likely.

To open a boiled ostrich egg, set it on a stable surface and tap the shell carefully with a small hammer until you make a crack. Widen the opening with a sturdy serrated knife, keeping your other hand clear of the blade.

A boiled ostrich egg tastes broadly similar to a chicken egg, with a rich, substantial yolk. Serve it sliced with simple seasoning, or pair the slices with bread, salad, or other breakfast foods.

One ostrich egg is roughly equivalent in volume to about two dozen chicken eggs, though the exact comparison varies with the egg’s size. Its large format makes it useful for sharing rather than serving as a single individual portion.

Soft-boiling a whole ostrich egg is difficult because its thick shell and large size make the cooking time long and the center hard to control. For a runny yolk, opening the egg and cooking its contents separately gives you more control.

Peel a boiled ostrich egg only after cooling it, then break the shell into small sections and lift them away carefully. The shell is much thicker than a chicken egg’s, so tapping and peeling it in one piece usually does not work.

Use leftover boiled ostrich egg in salads, sandwiches, or a platter of sliced eggs. Its firm texture also makes it easy to dice; add the pieces shortly before serving so they do not get crushed when mixed.

Store leftover boiled ostrich egg in a covered container in the refrigerator, either peeled or in a clean, covered section of shell. Keep cut surfaces covered to prevent drying, and use the leftovers within a few days.

Yes, boiled ostrich egg can be served cold once it has been cooked through and chilled. Slice it for a salad or sandwich, or serve it on a platter; its large size means the pieces are easy to share.