My recent blog post comparing the size of an Ostrich egg to the typical chicken egg prompted an interesting response from a reader, a reader with a culinary bent.
She pointed out that the traditional method for cooking the perfect hard-boiled (chicken) egg calls for bringing a pot of water just to the boiling point, then immersing the egg in the hot water for 5 minutes. Perfect results every time.
An Ostrich egg dwarfs a chicken egg. But you follow pretty much the same recipe to achieve a perfect hard-boiled Ostrich egg. Except you leave the egg in hot water for two hours, not five minutes.
Then you can make egg-salad sandwiches for an army.
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