Ingredients
Scale
- 1 ostrich egg
- Hand drill
- Drinking straw with flexible end
- 125 ml (1/2 cup) milk
- Handful of chives, chopped
- 1 Tbsp salt
- 1 tsp black pepper
Instructions
- Holding the egg over a large bowl, carefully drill a hole about 2 cm wide in one end. This will take time as the shells are very hard. Go slow and steady so you don’t cause a large crack in the shell.
- Empty it out by blowing into the hole with the flexible end of the straw. This is the bit children can help with (and which will throw everyone into fits of giggles – grown-ups too).
- Beat the egg with milk, chives, salt and pepper and then scramble on low heat in a large greased skillet, stirring constantly to stop it from sticking. (10-15 minutes)
- Serve as you would chicken eggs. A lovely Easter brunch idea is to pile it on toasted English muffins or bagels, with smoked salmon and a hollandaise sauce. Brilliant with Buck’s Fizz (that’s British speak for what Americans call Mimosas – champagne and orange juice)!