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Mark Hix's Scrambled Rhea Egg In Shell With Asparagus Soldiers

Lynxfood's picture
Watch as Mark Hix cooks Scrambled Rhea Egg in Shell with Asparagus Soldiers. 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.
Ingredients
  Asparagus spears 350 Gram, woody ends removed (medium)
  Salt 1 Teaspoon (or to taste)
  Cracked black pepper 1 Teaspoon (or to taste)
  Chives 1 Tablespoon, chopped finely
  Butter 60 Gram
  Double cream 4 Tablespoon
  Rhea egg 1 Large
Directions

GETTING READY
1. 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.
2. Rinse and dry the main part of the shell and trim the edges with scissors

MAKING
3. 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.
4. Keep the egg nice and soft and creamy and re-season if necessary.

SERVING
5. Spoon the egg into the shell and serve in a small bowl or dish as an egg cup wont be big enough
6. 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.
7. Spoon a little pile of Maldon sea salt and celery salt on to each plate and serve.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Preparation Time: 
10 Minutes
Cook Time: 
15 Minutes
Ready In: 
25 Minutes
Servings: 
4
Story
Mark Hix is a celebrated food writer and renowned restaurateur. With 17 years experience as Head Chef at La Caprice Holdings, he has opened several restaurants in UK since 2008. He has written many cookbooks for Quadrille, including ‘British Seasonal Food’ which won cookery book of the year at the Guild of Food Writers Awards. He writes a weekly column for Independent on Saturday and a monthly column for Countrylife.

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