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Old 09-23-2006, 05:27 AM   #11
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Sorry, I ask for an explication, please....
What do you mean with "Ostrich eggs"?
I know "Uova all'ostrica"..mmm.....let's me try to translate...."Eggs as ostrichs", "eggs Ostrich way"...
But they are simply raw yolks, very cold, in a spoon, with salt, pepper, and lemon juice. Like an ostrich, indeed.
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Old 09-23-2006, 08:12 AM   #12
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Quote:
Originally Posted by RDG
Sorry, I ask for an explication, please....
What do you mean with "Ostrich eggs"?
I know "Uova all'ostrica"..mmm.....let's me try to translate...."Eggs as ostrichs", "eggs Ostrich way"...
But they are simply raw yolks, very cold, in a spoon, with salt, pepper, and lemon juice. Like an ostrich, indeed.
RDG, they are talking about "uova di struzzo"!!
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Old 09-23-2006, 10:48 AM   #13
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Quote:
Originally Posted by RDG
Sorry, I ask for an explication, please....
What do you mean with "Ostrich eggs"?
I know "Uova all'ostrica"..mmm.....let's me try to translate...."Eggs as ostrichs", "eggs Ostrich way"...
But they are simply raw yolks, very cold, in a spoon, with salt, pepper, and lemon juice. Like an ostrich, indeed.
RDG, ostrica in inglese non e ostrich, vuol dire oyster...
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Old 09-23-2006, 10:49 AM   #14
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The principal where I used to work raised ostriches and he brought in an egg to scramble for the kinders to taste. I was too late and didn't get a taste but the teacher said it tasted like a regular chicken egg to her. I have eaten goose eggs and they are a bit more rubbery than chicken eggs but are good pickled. I've also eaten guinea, duck, peafowl and turkey eggs and the guinea, peafowl, and turkey ones tasted like chicken eggs but the duck eggs were also a bit rubbery like the goose eggs. My mom bakes with turkey, peafowl, and goose eggs and they seem to make the cakes rise even better than chicken eggs. They make super cakes. My daughter blows out the goose eggs, raw, and then puts a suprise in them and turns them into a work of art for her little cousins to break and get the suprise out. Most of the parents don't want their kids to break the beautiful eggs but my daughter tells them that's what she makes them for. She makes ones for Easter, Halloween, Christmas and sometimes their birthday's. Mom has around 30 geese -- White Chinese and Grey Toulese (I don't think I spelled that one right).
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Old 09-23-2006, 10:59 AM   #15
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Here is what some people do with the shells; absolutely gorgeous!!!!
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Old 09-23-2006, 05:36 PM   #16
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Mamma mia che bello!! These are beautiful!! And Barb, I do have seen this type of paintings too... so these eggs are also excellent medium for fine arts... now I wonder though, how do they clean the inside so they won't start smelling????
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Old 09-23-2006, 05:40 PM   #17
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Shunka, that's gotta be somebody with a lotta patience and a very sharp knife.
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Old 09-23-2006, 05:59 PM   #18
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to make an omlette for 6, take one ostrich egg......
to make an omlette for 1. take thirty-six quail eggs......

Those shells above are things of great beauty.
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Old 09-23-2006, 07:24 PM   #19
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I haven't had ostrich eggs, but I've had goose eggs, and they are quite good. One makes a large omelet, and tastes like a chicken egg, only a bit richer.
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Old 09-23-2006, 07:56 PM   #20
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I agree about goose and even duck eggs tasting a bit richer. Although as some have already pointed out, duck and goose eggs do seem a bit more rubbery (is there such a word? lol) if you fry them as you would a hen's egg. I do remember the first time we had turkey eggs, my Mom made a huge batch of pancakes and they were so very rich!!!!
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