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Is there some guide I can use for cooking soft boiled ostrich eggs?

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I'm kind of curious where it is that sells them... –  jogloran Jun 30 '12 at 11:31
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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.

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That was exactly the page I was going to send him to. –  daniel Sep 22 '10 at 19:25
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