Uploaded May 2012 | Updated September 2026, 1 week ago
Scrambled Rhea egg in shell with asparagus soldiers
Serves 2 to 4
The Rhea egg is about half the size of an ostrich egg so a perfect natural dipping pot for two with spears of seasonal green asparagus.
250-350g medium asparagus, woody ends removed
Salt and freshly ground pepper
1 tbsp shopped chives
60g butter
4 tbsp double cream
1Rhea egg
With a heavy knife crack around the egg a third of the way down from the pointed end and empty the egg into a bowl and beat the egg with a whisk. Rinse and dry the main part of the shell and trim the edges with scissors
Melt the butter in a pan with the cream, add the beaten egg, season and cook on a low heat, stirring constantly and ensuring you get in the corners of the pan Keeping the egg nice and soft and creamy and re season if necessary. Spoon the egg into the shell and serve in a small bowl or dish as an egg cup wont be big enough
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 eggs. Spoon a little pile of Maldon sea salt and celery salt on to each plate and serve.
Scrambled Rhea egg in shell with asparagus soldiers
Serves 2 to 4
The Rhea egg is about half the size of an ostrich egg so a perfect natural dipping pot for two with spears of seasonal green asparagus.
250-350g medium asparagus, woody ends removed
Salt and freshly ground pepper
1 tbsp shopped chives
60g butter
4 tbsp double cream
1Rhea egg
With a heavy knife crack around the egg a third of the way down from the pointed end and empty the egg into a bowl and beat the egg with a whisk. Rinse and dry the main part of the shell and trim the edges with scissors
Melt the butter in a pan with the cream, add the beaten egg, season and cook on a low heat, stirring constantly and ensuring you get in the corners of the pan Keeping the egg nice and soft and creamy and re season if necessary. Spoon the egg into the shell and serve in a small bowl or dish as an egg cup wont be big enough
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 eggs. Spoon a little pile of Maldon sea salt and celery salt on to each plate and serve.
