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Pro Chef Learns How to Cook Ostrich Eggs | Bon Appétit

Pro Chef Learns How to Cook Ostrich Eggs | Bon Appétit
oh geez I heard that you were there since 8:00 I am Molly hi this is for you okay the cards had fun to ride they looked around the entire camera crew was in a 12 or 16 passenger van it was a little unnerving they made me go back and change into dark clothing and outdoor gear zero ideas honestly I didn't know if we were New Jersey New York like where the hell we were I mean if this is about pumpkin carving then I need to pick my perfect pumpkin this one is pretty nice how much you think this
pro chef learns how to cook ostrich eggs bon app tit
weighs hello I don't have any money have someone pay turns out the pumpkin patch was just a rest stop all right we're not doing that so no point in coming video so this is for you put this on you guys can i still like eat popcorn though with my thing on what's a custom Parmesan wrench I got a couple grapes actually that's some weird ass popcorn waiting about this terrain mind the things dangerous I don't know if I wanna okay took the blindfold off and I was about four feet
away from two ginormous

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es it I still don't know what the difference is I should have looked it up I haven't seen the light in like an hour I can barely see right now hey Molly I'm tired you're not my husband no it's not roaming acres are you this episode is all about the

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egg those are big yep I was given a lot of presents oh boy a bunch of clues and taking on a wacky scavenger hunt learn everything there is to know about

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eggs

I don't feel like I
learned a lot about

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eggs

while I was there more just like

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es have

eggs

it's about 24 chicken

eggs

one full

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egg and does it taste similar I think it's really fluffy that's my opinion so it's actually kind of different but taste wise chicken egg chicken a game about a year old they're fully grown and she'll lay an egg every second to third day we set them in the incubator and normally 42 days later we'll start to have checks but at any given point
you have 350 Birds hmm okay where do we go now so I'm not gonna let you go in with Rojo but I have some younger guys that you could do some work with yes okay we're pretty much out of season but how he's flopping his wings there he's not happiest kind of guy you know I can take a bucket and you can feed some animals if we walk over here to where we feed them they might come over these are the nice guys oh look at him run so these guys here are anywhere between four to six months
do they like nip at you yeah what they do is they like they'll just come and peck oh let's see where if I could get a bucket Kaja straight I'm abandoned us so now it's just me and the

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recessions

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es just me and the

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is running back and forth like crazy people throw a little more that's good then come on boys and girls they're very curious oh yeah come on Oh they are fast I've been told to think about up to 45,000 it's like a car remembers
I'd wake up and meet 300

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today the new day Todd made me feel like everything was gonna be okay it felt like I was safe running away from me so where are the rest of the animals on the farm it's his name we home Skippy after my dad Oh Skippy my dad 75 me he's 13 okay cooing do you think he's pissed right now oh he's pooping this is a way if the animal should be raised outside foraging we don't put them in barn good that's a good call that's something I call
to know from now on God thank you so much for letting me spend the day at roaming acres farm well I appreciate you coming up and I have something for you a blown

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egg number three you have to crack this this beautiful egg you want me to crack this egg all right exit the farm good pun Corey okay I guess we're going to exit the farm at the end of the farm shoot I didn't exactly note I was gonna get into but I was pretty sure that I'd be

cook

ing with

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eggs

next day
I'm gonna breakfast yet hi oh good morning boys that's a bigger box than I'm used to rocks do you know what's under there it just tell me it's not a dead

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you guys are all looking at me with crazy eyes I'm freaking out okay oh my god oh excuse me this is a big carton of

ostrich

eggs

oh my god well they're so heavy are those

ostrich

eggs

yeah look at this carton oh my god please can I have that beverage on it well yeah there's a little bit of alcohol in it
pro chef learns how to cook ostrich eggs bon app tit
usually I can start my show with a cocktail every day spicy grapefruit Shandy little brunch Bev I'm delicious there's beer in that yeah a little bit what would you do with 12

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eggs

well actually fry an egg no problem so you find like the world's largest skillet what about a pie a Upham what is that 16 or 18 inches are you sure that's big enough based on cracking this yesterday I cracked a empty

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egg and it wasn't easy maybe not on glass okay oh it's a really
thick membrane you guys I'm making family meal we're all sharing one egg what do you have oh that's a really sad amount of comedy I'm

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ing my egg in yeah let's crumble it on top we'll do something that's for you the people out here this feels like an appropriately-sized spoon okay I'm only gonna use like big utensils - I just want everything to feel like it's to scale except for me I feel like are you terrified to eat this because this is like all things I
feel like would really skeeve you it's like it's a little out there for me okay well here we go nasty just so good like three tablespoons should we do tacos which should we make the we should do it we should do it we might try and make the world's largest tortilla so we can make a big ass piss taco cuz we have all this leftover salsa from when Rick was developing a taco story but of course we didn't have a tortilla the size of an

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egg so then I had to get Sola involved and
she really stepped up to the plate so I feel like the tortilla needs to be like about like this okay doom time for this today so it seemed like the stars aligned and we just needed to have

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egg and duck carnitas tacos how many cups of flour did you use total we just dumped out the recipe okay so one container small handful of baking soda salt and then how much large how about feels good okay trace this all right okay looks like it's her - yeah I think we did it ah these fairly unless
I finly sliced radish but maybe it's like a turnip so it's like we have a second like we have daikon in here I think we just go with cilantro oh I hope the yoke we are going to pretend like this did not happen oh wow I'm very impressed Oh oh boy I'm like a good color so definitely give me the weirdest thing I've ever eaten tomatillo avocado salsa oh it's so smooth sprinkle some Juanita go for that all right it's beautiful is it beautiful oh it really looks like a
breakfast taco oh that wasn't the right way I think it's more like a pizza pie chairs here I'm not bad there's a good although it was yummy question mark I feel like we fried an egg this is gonna say poach an egg scramble an egg or make an omelet make an omelet oh man oh good one Andy sorry but I'm not making it online I have a dream to scramble these

eggs

and serve them kind of like John jour style out of the hollowed-out

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egg topped with whipped cream and caviar
well now I'm making a John George eh I just totally derailed the entire day didn't I but that's kind of the joy of the show is like you just run with it it's really something very old-school it gets served out of the shell I'm gonna try and maintain the integrity of the shell and so once the

eggs

are

cook

ed I'll spoon them back in so all right Oh something so nasty about that see look at all the reactions back there there's something wrong with the size of this egg
yeah this membrane is like as thick as a ziploc bag I'm just rinsing it out so we don't have any yolk inside that little baby season these bad boys up this bad boy typically in the John George like custard a scrambled

eggs

there's two tablespoons of butter for four

eggs

so I'm gonna do stick and a half of butter 3/4 of it melted just to kind of like help it get started and then I'll whisk in the last quarter of it took finished ok I'm gonna go get the heavy cream and find
pro chef learns how to cook ostrich eggs bon app tit
caviar do not give me a look just cuz you don't like my

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egg new dirty girl heavy cream and caviar I knew from the beginning that Emily was not into the

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egg vibe Emily will you eat my scrambled

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eggs

with caviar it's like oh no not that so I'm gonna make the whipped cream oh I don't need to whole cups of cream we're doing 12 tablespoons of butter total sorry Andy there we go the whole point of this style of egg is small curd so constant agitation which
is breaking up the even the possibility of a larger curd listing cold butter in at the end is gonna kind of give it like the screen let's just kind of finish because it's almost like emulsifying it into the egg you can be kind of hard to eat this this is tricky business okay and we're gonna relive this a little bit tell that's so much better than I like anybody wants some caviar egg or we all just completely grossed out by this and that is fine people were kind of avoiding me I
think everyone was a little bit wary of the

ostrich

eggs

how do we this I'm not too sure I've never done this before this is just unsweetened whipped cream this is salmon roe and then underneath are like super super custardy buttery

eggs

tasty what's not to like if this were on the table at jean-georges you would cost one thousand and eighty dollars but for you it's free Gabby thank you so much good job I feel like that's mission accomplished took this out for the people and
see if anyone eats it it was like she'd seen a ghost I mean that was a little someone decided to wrap it in a nice white linen but just just lovely number six make

eggs

benedict like one single muffin benedict obviously that's for poaching is there a big English muffin in here did you guys make this okay well that was easy I made my English muffin if a standard hollandaise is too chicken egg yolks - two and a half sticks of butter and I'm scaling up the thing that was most
nerve-racking about that was the volume of hollandaise sauce that I had to make and it consulted the boys about it guys I just need a quick consult Thank You Andy I know how to cut crosswise okay if you had to make let's call it 24 egg yolk hollandaise and we decided I only needed to make half batch you don't need that much holidays for that no it's pretty much all in there I'm gonna do an blender yeah I already have my technique but I'll do it for you guys I'm just
trying to locate just the yoke all right this is mostly yoke I'm not super worried about it just told if you think I'm just gonna warm this through in the oven while I toast the English muffins okay these are going in two toes thank you going in 3/4 a cup of lemon juice there's that blue shell in there it's fine to just blend it up three and a half pounds clarified butter it's already like quite fallen easy need so much salt like I said I'm transferring this to a
different Bowl so that I can lower it in can I have someone's help please I need you to hold this up while I transfer something to it for him no no I'm gonna gently lower the poached egg onto it Wow here let's string them on some towels all right not the most appealing I wonder if we should try and flip it I feel like the other side is a lot better looks like an alien yeah what came out of that pot after poaching it did not resemble the poached chicken egg I made like 18 pounds of
hollandaise because like we have to cover that up that's probably what four sticks of butter right there yeah okay Kyah oh yeah that completes the look that's what you're looking think about this is like I'm terrified to eat it what think that I'm supposed to give you this oh great and then you're gonna eat it holy the whole thing yeah burn through the buds you're my bud all my buds vana wait for me last time I tried to serve we can probably scrounge couple up okay
let's grab some bud yeah it's like a little bit hard to ignore when someone is making

eggs

benedict that's this large this is so sad where are my friends oh so I'm not surprised that ultimately everyone came to the brunch it's kind of like roadkill in a way like oh you can't look away you don't see strange all right I wonder if a cocktail before I throw some cubes in your cup there are some cubes in your cup brunch with buds ie Budweiser's lishus you have the
sponsor that was a nice no this Bud's it's a good taste the likes of delicious program French cocktail a nicely

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ed it actually we cracked into it and the yolk ran out but that white I don't ever want to see a poached

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egg white again it's okay it's for taking classes all the ways to

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notching is not the one wait this was poached also did you not see me standing on an Apple box dropping

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eggs

into an enormous stuff okay did you guys know that

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es have three stomachs they can sprint over 70 kilometres an hour so like if one guy is like let's go this way then everyone else is like here we go and there's like charge it's insane there was like a pen of female

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es they basically got like humped by the male's so aggressively that they all lost their back whether it's a beautiful today's thank you way to keep going thank you seriously I mean it's not what a morning yeah I'm all fed for a minute I
just need a break it's fine I'd hang out with an

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again the title holder of world's largest flour taco dammit 1,600 pounds this weighs like 3 pounds