Scrambled Ostrich Egg

Scrambled Ostrich Egg

Source:  husband Marcel 2013

Personal Notes:
Tasting an Ostrich egg was always something my husband wanted to do.  As it turns out, we have an Ostrich farm about 10 min. from us in Switzerland.  He put in his order for 1 Ostrich egg in the fall of 2012, and in the Spring of 2013, it had been laid.  Each egg sells for CHF 32.  Each egg is equivalent to about 10-15 eggs, size dependent.  He brought the egg home, extracted the yolk and egg white, and we began our scramble for the morning.  We were a head count of 7, and it fed us all comfortably with some left over.  Give it a try-it tasted like a “normal” egg to us.  Enjoy!

size difference
ostrich egg compared to chicken egg


1 ostrich egg 1 cup fresh spinach or diced greens of choice
1 onion salt and pepper

Well I doubt you need instructions for scrambled eggs, but here is what we did different. We drilled a 10mm hole in order to save the shell, then the egg was drained and the large cast iron skillett was fired up.  Add some herbs, leeks, or onions in a bit of butter, scramble the egg in the bowl, and pour into the warm pan.  Cook as you would normally.  P.S.  We saved the shell to have our kids paint on them.  It’s quite a nice project for the kids to paint the large Ostrich shells, and it’s something they can have forever if they don’t break it first!  Enjoy the slideshow

Sauteed winter greens

Sauteed winter greens

Sourcel: Adapted from “The New Vegetarian Epicure” cookbook.

Personal note:
Winter greens are something I discovered when our farmer began to grow them.  From the common chard, to spinach, to the exotic spigarelli, or rappinni, this became a staple for us @ breakfast, lunch and dinner.  Do not hesitate to toss sautéed greens in the frying pan @ breakfast with eggs, lunch with pasta, or dinner with mushrooms!  It’s a healthy advantage I’d recommend taking advantage of.  Enjoy!

about 2 lbs. greens dash of vinegar or lemon juice
2 Tbs. fruity green olive oil 2-3 cloves garlic, peeled and chopped
Salt & black pepper to taste

Greens: spinach, kale, chard, sorrel, dandelion

Wash the greens thoroughly.  Discard any leaves that are yellowed or wilted.  Trim off heavy stems, particularly with kale or chard.  If your greens are large, cut them into smaller pieces. Heat the olive oil in your largest sauté pan and add the chopped garlic.  Stir the garlic around in the hot oil for 1 minute, then add as much of the prepared greens as the pan will hold and start turning them gently as they wilt.  Continue adding greens and turning them over until you’ve added them all.  Two pounds looks like a lot to start with, but it’s amazing how it shrinks.

Salt the greens lightly and keep cooking until there is no excess liquid in the pan.  By this time, most greens are completely cooked.  With something a little sturdier, like kale, you might have to add a few drops of water and keep cooking for a few minutes more.

Just before serving, toss the greens with a little dash of vinegar, or some lemon juice if you prefer and grind on a little pepper.

Serves 8-10