Smoky Struisvogelei op de BBQ
The Pub is a great location for some crazy ideas. You might know some of these never happen or turn out terrible at last. Luckily not all of them! Some turn out great! This recipe is a great example! Don’t ask me how we even came up with the idea to smoke an ostrich egg… None of us seems to remember (we are getting old I think). Luckily part of the idea was to involve the students of our friend Ine’s english class. In a contest they were challenged to deliver the best Ostrich Egg recipe to make a chance to win a BBQ Bastard workshop session. Exactly one week later the magic happened.
Last sunday our friends came over to join us prepping the meal and have a really nice day experimenting. It’s half of a miracle the idea turned out into a recipe. First I forgot to check the opening hours for the Ostrich farmshop… And there I was standing in the middle of the Ostrich fields with a closed door in front of my nose. Just when I was about to leave the farm owner stopped by to ask what I was doing there. The kind man liked the idea and helped me out of my dissapointing situation. A couple of moments later I almost dropped the egg. Being clumsy has it’s exciting moments. But no harm was done. I managed to bring the egg home safely.
Opening the egg seemed like a challenge. However it went better than we expected. Though I advice you to ask an extra pair of hands to hold the egg when you poke a hole in on the bold side. Try to open it by cracking some pieces out of this whole until it’s big enough. When making scrambled eggs like we did it doesn’t matter if the yolk breaks. If you want a baked egg however it might be useful to polish the edges of the shell. The ostrich egg seems to contain a higher proportion of egg white compared to a regular egg. The farmer warned us to spice it up. As he told us the ostrich egg would have less taste than a regular egg. The recipe provided bij student Jolien however contained some salami bringing lots of flavor.
I slightly adapted the recipe by using more salami and paprika. I started with heating the salami and bake it in it’s own oil. Afterwards I braised the onions and other vegetables in the same oil and added the egg. Due to election day we were restricted in time and smoked the ostrich egg only for half an hour. Next time I’ll start earlier to get even more smoke taste than we obtained now. After smoking the egg at 75°C I’ve raised temperature to 180°C for another half hour scrambling every once a while to prevent the bottom of the egg from burning.
The result turned out magnificent. If you haven’t smoked eggs so far, I strongly recommend you to do so! If you allready did then why not trying this badass smoked ostrich egg! It’s a fun thing to do and feeds two families. Moreover it’s texture is different than regular eggs. Strangely we noticed the texture being comparable to couscous. Add some delicous sides to that and the party is on. Have fun all you BBQ Bastard’s. And please come back to tell us how it turned out!
Did you ever smoke an egg? It’s so damn¨d delicious! I strongly recommend you to do so. If you’re worried you would need to many eggs to feed a family or feel like experimenting, go out on a search for ostrich eggs. They make a tasteful meal with a special couscouslike texture. I bet your guests won’t see this one coming!
- 1 ostrich egg
- 200 gr salami
- 2 cloves garlic crushed
- 1 yellow onion
- 2 red bell peppers
- 1 spring onion
- 50 gr. mozzarella cheese
- 50 gr. cheddar cheese
- 1 Tbsp. salt
- 1 Tbsp. pepper
Prepare your BBQ for a direct session on high heat (about 240°C.) and put a big cast iran pan or wok pan on top of the fire until it’s hot.
Meanwhile burn the bell pepper until it’s skin is blackened. This will improve it’s taste and make it easier to peel the bell pepper.
Dice the salami and add to the wok pan for +- 10 minutes. You’ll see the salami will start to bake in it’s own oil.
Braise the onions and garlic in the salami oil until translucent.
Add the sliced bell pepper (skin removed) and let cook for a couple of minutes.
Meanwhile open the egg by making a hole in de bottom bold side of the egg. Be careful the egg doesn’t crack (works best with an extra pair of hands).
Break the membrane and pour the egg in your wokpan. Lower the temperature to 75°C (max 110°C) and smoke the egg minimum 30 minutes. If possible try for some extra time for more smoke flavor (we lacked the time and it couls use some more).
After smoking the egg raise the dome temperature to 180°C. Bake the egg while stirring every once a while to prevent the bottom side from burning.
Sprinkle some freshly chopped spring onion on top before serving.