[Sca-cooks] Big Eggs

[Diamond Randall]

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Hi y'all,

I am sitting here trying to eat my way through a humongous rice pudding I made
yesterday.  You know the big Corning 5 quart deep pans....the recipe filled 2
of them.  I happened to have this nice freshly laid ostrich egg and it seemed
silly to waste the contents when I emptied it for the shell.  One of these
yields about 1 1/4 quarts of egg white and yolk, which I
guess ia about 30 or so medium chicken eggs.   Seemed to me exactly like
regular eggs only bigger. Does anyone have any period recipes for ostrich
eggs?  I thought about even making up a traditional southern deviled egg (one)
for giggles at head table some event.  Surely these were known as oddities in
period from Roman ventures into Africa, but I have never seen any
documentation.  I also will have available a whole emu to butcher possibly
soon and wonder if anyone has ever heard of serving a whole roast "roc" at a
feast?  I would imagine it would not be an easy task to prepare and cook.

Akim Yaroslavich
"No glory comes without pain"

--- Diamond Randall
--- ringofkings at mindspring.com[1]
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