Scrambled Rhea Egg with Asparagus

Preparation time: 5 mins Cooking Time: 10 mins Serves: 4-6

Difficulty: 1/5

Clarence Court now has these fun Rhea eggs available and I thought that it would make a fun sharing dish for 4-6 people, either at a dinner party or brunch. The Rhea egg is about the size of 6 hens eggs, so the perfect sharing size with spears of seasonal green asparagus and it has a beautiful yellow shell.

Recipe by Mark Hix

INGREDIENTS

  • 250-350g medium thickness asparagus, woody stems removed
  • 1 Clarence Court Rhea egg
  • 100 ml double cream
  • 80g butter, cut into small pieces
  • 1tbs chopped green herbs like chives or parsley
  • sea salt to serve

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METHOD

Put a pan of salted water onto boil. Meanwhile take a pair of sissors and carefully cut off the top of the Rhea egg. Wash the main body of the egg shell out and dry, this is now ready to use as the ‘bowl’ for your scrambled Rhea egg. Find something suitable in your cupboards to cradle the shell (I used an ice cream glass).

Empty the yolk and white into a thick-bottomed saucepan with the cream and 60g of the butter, season and cook on a low heat for about 5-7 minutes, stirring constantly until the egg is nice and creamy.

At the 5 minute mark, drop the asparagus into the boiling salted pan. This will take about 5 minutes to cook.

Once the egg is cooked, carefully use a slotted spoon to fill your Rhea egg shell. Check the asparagus by cutting a little off a thick end to see if they are tender. Drain in a colander, then arrange in bundles next to the Rhea egg and serve.