One Ostrich Egg, Sunny Side Up

The Wind Attack stopped in Portland for a few days on a voyage up the West Coast from Los Angeles. On his way up, he scored a $40 ostrich egg from OstrichLand USA in Solvang so we decided to cook it for the Greek Feaster dinner party. The egg shell then traveled up to Seattle to become a fascinator. 


I cooked up my first ostrich egg last summer, preparing it scrambled, and making several fritattas from one egg, but we had other ideas how to prepare this particular dino egg - contemplating a soufflé and deviled egg. We couldn't decide. Finally, we waited until the guests came and went for the last ditch effort bold-move sunny side up method. It went something like this:

I only know how to use tools for cracking eggs plus Andy has good aim so this part was all smiles.

You can find real footage of the cracking here.

Mild coronaries pouring egg out of shell

Then again more coronaries pouring egg into frying pan.

Fried in olive oil with an entire chunk of Gruyère shaved on top, this egg was tricky cooking sunny side up because the yolk was so intense while the white part was very light, cooking up like j-e-l-l-o well before the yolk was firm. 

Andy and I picked up some Oregon white truffles at the Portland Farmers Market earlier that day which were planed on top, as well as a sprinkling of fresh parsley. The egg was left in the pan for everyone to self serve. It was the first course to the dinner party...

How did it taste? Well, like a chicken egg except slightly sweeter. The texture was confusing because the whites were gelatinous and the yolk was so rich. 

The Wind Attack stopped in Portland for a few days on a voyage up the West Coast from Los Angeles. On his way up, he scored a $40 ostrich egg from OstrichLand USA in Solvang so we decided to cook it for the Greek Feaster dinner party. The egg shell then traveled up to Seattle to become a fascinator. 


I cooked up my first ostrich egg last summer, preparing it scrambled, and making several fritattas from one egg, but we had other ideas how to prepare this particular dino egg - contemplating a soufflé and deviled egg. We couldn't decide. Finally, we waited until the guests came and went for the last ditch effort bold-move sunny side up method. It went something like this:

I only know how to use tools for cracking eggs plus Andy has good aim so this part was all smiles.

You can find real footage of the cracking here.

Mild coronaries pouring egg out of shell

Then again more coronaries pouring egg into frying pan.

Fried in olive oil with an entire chunk of Gruyère shaved on top, this egg was tricky cooking sunny side up because the yolk was so intense while the white part was very light, cooking up like j-e-l-l-o well before the yolk was firm. 

Andy and I picked up some Oregon white truffles at the Portland Farmers Market earlier that day which were planed on top, as well as a sprinkling of fresh parsley. The egg was left in the pan for everyone to self serve. It was the first course to the dinner party...

How did it taste? Well, like a chicken egg except slightly sweeter. The texture was confusing because the whites were gelatinous and the yolk was so rich.