Is there some guide I can use for cooking soft boiled ostrich eggs?
Tell me more
×
Seasoned Advice is a question and answer site for
professional and amateur chefs. It's 100% free, no registration required.
|
|
Good question. It's probably not possible to dump it in boiling water for X minutes and end up with a boiled egg. It's just too big, I would suspect that you would end up with a yolk that is hard on the outside, and cold in the middle. Check out: http://blog.khymos.org/2009/04/09/towards-the-perfect-soft-boiled-egg/ Which deals with Sous-Vide techniques for hen's eggs. It appears that the perfect temperature is in the 144 - 145 F range. I'd try a sous-vide at 145, for several hours. You're going to have to experiment a bit. |
|||
|
