Tag Archive: Egg white

Cooking with an Ostrich Egg

You have probably heard of Turducken where you stuff a turkey with a duck and then the duck with a chicken. Have you heard of an Ostriturkducken? That is the request my daughter asked me to do for this year’s Thanksgiving dinner. My response: No way! An ostrich is about 300 pounds. I don’t have a pan big enough! Actually I don’t have a stove big enough! Fortunately, a compromise was reached before I had to get out the shovel to dig a cooking pit. She settled with an ostrich egg for now.

Ostrich Egg

Ostrich Egg

Apparently  an ostrich egg can be purchased online (what can’t you buy online these days?) and have it shipped to your door. It was packed in disposable diapers which is a clever idea. If the egg cracked in shipping, the diapers would absorb any mess.

The Ostrich Egg Arrived Padded With Disposable Diapers

The Ostrich Egg Arrived Padded With Disposable Diapers

So now we have an egg; a very large egg.  Bigger than a softball but smaller than a football. A big white egg that felt like porcelain. We all took turns holding and touching it. We were mesmerized.

Bacon & Ostrich Egg

Bacon & Ostrich Egg

Then it dawned on us: how do we open it??? We’ve used a hammer on a coconut. Nutcrackers on lobster claws. My son-in-law produced a hammer and large spike from his toolbox. Driving the spike  through the egg at opposite ends exposed the yolk and egg white inside.

She Looks a Bit Uncertain About Opening the Ostrich Egg

She Looks a Bit Uncertain About Opening the Ostrich Egg

My older daughter recommended that we blow the liquid inside out of the shell. Do you know how long it takes to do that from an ostrich egg? Enough to wear out two adults and a child. Its more tiring than blowing up 50 balloons.

Blowing the Yolk & Egg Whites out of the Ostrich Egg

Blowing the Yolk & Egg Whites out of the Ostrich Egg

We collected the yolk and egg white into a bowl and whipped them up to make scrambled eggs. Or is that scrambled egg? It was good and tasted very much like  a chicken egg. You might be wondering  how many  people one ostrich egg feeds? That would be about  six normal people or  four really hungry ones. The only disappointing thing was the person who wanted the ostrich egg the most didn’t want anything to do with eating the scrambled egg. She said it was because she didn’t like the runny liquid coming out of the shell when we blew into it.

Scrambled Ostrich Egg

Scrambled Ostrich Egg

Now we just have to decide what to do with the shell. Does anyone have a dremel tool I can borrow?

Photos Courtesy of Sarah Vigue & Rebecca Dow. Thank you, ladies!

Gingerbread Yule Log

photo & recipe courtesy of www.holidaycottagepage

photo & recipe courtesy of holidaycottagepage

Ingredients
  1. 3 Eggland’s Best Eggs, separated
  2. 1 cup all-purpose flour
  3. 1/2 teaspoon each ground cinnamon, cloves and ginger
  4. 1/4 teaspoon baking soda
  5. 1/8 teaspoon salt
  6. 1/2 cup molasses
  7. 1 tablespoon butter, melted
  8. 1/4 cup sugar
  9. Confectioners’ sugar
FILLING
  1. 1-1/2 cups heavy whipping cream
  2. 1/3 cup confectioners’ sugar
  3. 1 teaspoon ground cinnamon
  4. 1 teaspoon vanilla extract
  5. 1/4 teaspoon ground cloves
  6. Additional ground cinnamon, optional
Instructions
  1. Place egg whites in a bowl; let stand at room temperature 30 minutes. Meanwhile, preheat oven to 350°. Line bottom of a greased 15x10x1-in. baking pan with parchment or waxed paper. In a small bowl, whisk flour, spices, baking soda and salt.
  2. In a large bowl, beat egg yolks on high speed until thickened, about 3 minutes. Beat in molasses and melted butter.
  3. With clean beaters, beat egg whites on medium until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved.Continue beating until soft glossy peaks form. Fold into egg yolk mixture. Fold in flour mixture. Transfer to prepared pan, spreading evenly.
  4. Bake 9-12 minutes or until top springs back when lightly touched. Cool 5 minutes. Invert onto a kitchen towel dusted with confectioners’ sugar. Gently peel off paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack.
  5. In a chilled large bowl, combine the first five filling ingredients; beat until soft peaks form. Unroll cake; spread half of the filling over cake to within 1/2 in. of edges. Roll up again, without towel. Place on a platter, seam side down. Spread remaining filling over cake. If desired, sprinkle with cinnamon. Refrigerate until serving. Yield: 12 servings.
By Taste of Homes

Coconut Custard Pie

photo & recipe courtesy of therepressedpastrychef.com

photo & recipe courtesy of therepressedpastrychef.com

If you don’t like coconut, then leave it out and just have a custard pie.

Ingredients

1 (9 inch) unbaked pie crust (not frozen, just unbaked)
3 eggs, beaten
3/4 cup granulated sugar
1/4 teaspoon kosher salt
1 tablespoon vanilla extract
1 egg separated
1 1/2 cups heavy cream
1 cup milk
1/2 cup shredded coconut
1/2 teaspoon freshly grated nutmeg
3 drops yellow food coloring (optional)

Method

Preheat oven to 400°F

Separate one egg… white in one small bowl, yolk in a separate small bowl.

In a medium saucepan, combine the milk and heavy cream.  Heat until just starting to boil – be sure to watch it because it will go from barely simmering to heavy boiling rather quickly. Remove from heat and set aside.

In a large bowl, using a hand mixer, combine the one egg yolk, the three whole eggs (beaten), sugar, salt and vanilla.  Mix thoroughly.

Slowly… slowly add in the hot milk mixture continuing to beat continuously so that the egg mixture already in the bowl does not “cook”.  Once the hot milk mixture is completely blended in, add in the coconut and mix well.  Add in the food coloring if you’d like a more yellow-colored pie.

Place the unbaked pie crust on a cookie sheet lined with a silicon mat.  Brush the insides (bottom, sides and top) with the egg white to help prevent the crust from getting soggy.  Carefully pour the custard mixture into the pie crust.

Bake for 35 minutes then carefully… carefully place strips of aluminum foil over the exposed crust to prevent it from getting too dark (depending on your oven you may have to do this earlier than 35 minutes into baking – just keep an eye on it and protect the crust when it’s to your desired shade of brown). Reduce the oven temp to 250°F, return pie to oven and bake for about another 20 minutes or until the filling is just about set… Not so jiggly that it’s like liquid but also not so totally firm that it’s solid.

Remove from oven and cool on rack. When pie is just about room temperature place in refrigerator and chill for at least 2 hours before serving.

Have a delicious day!