"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Eggs, Cheese & Dairy
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 09-21-2006, 04:23 AM   #1
Assistant Cook
 
prada's Avatar
 
Join Date: Sep 2006
Posts: 41
What do Ostrich Eggs taste like?

hope this isnt posted yet

but i want to know what does ostrich egg taste like??? I hear that it taste exactly like chicken egg, can anyone confirm this?


thanks

__________________
I AM A FOOD HOG LOL ROFL
prada is offline   Reply With Quote
Old 09-21-2006, 05:14 AM   #2
Cook
 
Join Date: Sep 2006
Location: Belgium
Posts: 89
As far as I know, Ostrich farms sell their unfertilized eggs to industrial egg suppliers. Taste wise there appears to be little to no difference.
The only reason why they're not marketed for immediate consumption is their rather unhandy size.
__________________
Tonight let us eat, drink and be merry for tomorrow we die.
Hades is offline   Reply With Quote
Old 09-21-2006, 01:23 PM   #3
Head Chef
 
Join Date: Aug 2006
Location: Southern California
Posts: 2,038
Smile

I once saw an Ostrich Egg and it has a very different size as a regular egg. I am sure that using them in your receipes will be just find.

Have a nice day.

Jill and Jolie
shpj4 is offline   Reply With Quote
Old 09-22-2006, 06:30 AM   #4
Executive Chef
 
AllenOK's Avatar
 
Join Date: Aug 2004
Location: USA, Oklahoma
Posts: 3,463
I wouldn't mind getting a few ostrich eggs. It takes about an even dozen eggs to feed my horde breakfast. A couple ostrich eggs would fit the bill nicely.
__________________
Peace, Love, and Vegetable Rights!
Eat Meat and Save the Plants!
AllenOK is offline   Reply With Quote
Old 09-22-2006, 09:53 AM   #5
Executive Chef
 
Join Date: Aug 2004
Location: SE Pennsylvania
Posts: 4,655
the usual eqivalent is ! ostrich egg per 10 (metric "dozen") hen eggs. The shell is hard to crack btw, so be ready with your kitchen hatchet. Makes one heck of a sunny side up!
Robo410 is offline   Reply With Quote
Old 09-22-2006, 10:01 AM   #6
Executive Chef
 
Join Date: Sep 2005
Posts: 4,764
Send a message via MSN to urmaniac13 Send a message via Skype™ to urmaniac13
Quote:
Originally Posted by Robo410
the usual eqivalent is ! ostrich egg per 10 (metric "dozen") hen eggs. The shell is hard to crack btw, so be ready with your kitchen hatchet. Makes one heck of a sunny side up!
Well I have seen it at the nearby farmers market, and the vendor told me one of them is equivalent of not 10 but 20 hen eggs!!

And Robo is right the shell is very very tough, I was wondering how you would crack that baby efficiently, a drill?
urmaniac13 is offline   Reply With Quote
Old 09-22-2006, 12:24 PM   #7
Senior Cook
 
Join Date: Aug 2006
Posts: 395
I tried them once at a Christmas party...i thought they were a little similar to pickled eggs.
jessicacarr is offline   Reply With Quote
Old 09-23-2006, 03:50 AM   #8
Cook
 
adnan's Avatar
 
Join Date: Sep 2006
Posts: 89
according to the guys on fear factor they didn't taste too good, but they had
to down a whole raw ostrich egg...
__________________
$1000 recipe contest has just started!!!

Knowledge is knowing a tomato is a fruit, wisdom is not putting it in a fruit salad...
adnan is offline   Reply With Quote
Old 09-23-2006, 04:05 AM   #9
Head Chef
 
Angie's Avatar
 
Join Date: Feb 2006
Location: Iowa!!!
Posts: 1,113
Along the same lines, what is the difference between quail and chicken egg? I see that on Iron Chef America they always seem to use quail eggs!
Angie is offline   Reply With Quote
Old 09-23-2006, 04:10 AM   #10
Traveling Welcome Wagon
 
Join Date: Apr 2004
Location: Somewhere, US
Posts: 15,716
Quote:
Originally Posted by urmaniac13
Well I have seen it at the nearby farmers market, and the vendor told me one of them is equivalent of not 10 but 20 hen eggs!!

And Robo is right the shell is very very tough, I was wondering how you would crack that baby efficiently, a drill?
Years ago I saw a story about ostrich eggs on the news. They said some people drill two small holes and drain the egg out to cook with, then they clean the egg and paint it.

Barbara
Attached Images
     
Barbara L is offline   Reply With Quote
Old 09-23-2006, 04:27 AM   #11
Senior Cook
 
RDG's Avatar
 
Join Date: Feb 2006
Location: Milano, Italy
Posts: 223
Send a message via MSN to 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 is offline   Reply With Quote
Old 09-23-2006, 07:12 AM   #12
Executive Chef
 
Join Date: Sep 2005
Posts: 4,764
Send a message via MSN to urmaniac13 Send a message via Skype™ to urmaniac13
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"!!
urmaniac13 is offline   Reply With Quote
Old 09-23-2006, 09:48 AM   #13
Senior Cook
 
Seven S's Avatar
 
Join Date: Aug 2006
Location: N of the Equator, W of the Greenwich Meridian
Posts: 372
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...
Seven S is offline   Reply With Quote
Old 09-23-2006, 09:49 AM   #14
Senior Cook
 
southerncooker's Avatar
 
Join Date: May 2006
Location: NC
Posts: 141
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).
southerncooker is offline   Reply With Quote
Old 09-23-2006, 09:59 AM   #15
Head Chef
 
Shunka's Avatar
 
Join Date: Aug 2004
Location: USA,Arizona
Posts: 1,023
Here is what some people do with the shells; absolutely gorgeous!!!!
Shunka is offline   Reply With Quote
Old 09-23-2006, 04:36 PM   #16
Executive Chef
 
Join Date: Sep 2005
Posts: 4,764
Send a message via MSN to urmaniac13 Send a message via Skype™ to urmaniac13
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????
urmaniac13 is offline   Reply With Quote
Old 09-23-2006, 04:40 PM   #17
Chef Extraordinaire
 
mudbug's Avatar
 
Join Date: Sep 2004
Location: NoVA, beyond the Beltway
Posts: 11,166
Shunka, that's gotta be somebody with a lotta patience and a very sharp knife.
__________________
Kool Aid - Think before you drink.
mudbug is offline   Reply With Quote
Old 09-23-2006, 04:59 PM   #18
Senior Cook
 
Join Date: Jul 2006
Posts: 168
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.
Ellen is offline   Reply With Quote
Old 09-23-2006, 06:24 PM   #19
Master Chef
 
Constance's Avatar
 
Join Date: Oct 2004
Location: Southern Illiniois
Posts: 8,175
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.
__________________
We get by with a little help from our friends
Constance is offline   Reply With Quote
Old 09-23-2006, 06:56 PM   #20
Head Chef
 
Shunka's Avatar
 
Join Date: Aug 2004
Location: USA,Arizona
Posts: 1,023
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!!!!
Shunka is offline   Reply With Quote
Reply

Tags
None

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off




All times are GMT -5. The time now is 09:17 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2020, Jelsoft Enterprises Ltd.