Where to Buy Ostrich Eggs in the Hudson Valley
For eggs big enough to feed a crowd, one local farm has just the yolks for you.
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On a memorable camping trip with friends, Larissa Carson was proud to make breakfast for her whole group — four hungry campers — by using just one egg. No, they weren’t on the latest fad diet; she simply used an ostrich egg. The oversized orb is roughly the equivalent of about two dozen chicken eggs.
“An ostrich egg tastes similar to a chicken egg, but it weighs about three pounds,” says Carson, who worked with Highland Farm in Germantown. The farm, which was established more than two decades ago, has been raising ostriches for eggs and meat (“which is a lean red meat and tastes like an earthy steak,” says Carson) for the last 16 years. They currently have a herd of 19 birds, and each one typically lays 40-60 eggs between April and September, according to Manager Mike Ruffell. Eggs can be purchased at the Rhinebeck and Kingston farm markets or online for $20 an egg.
In addition to eating the eggs, many customers want to keep the shell — which measures five inches in diameter and has a thickness similar to porcelain — for decoration or crafts. “You can use a power drill to make quarter-inch holes on the top and bottom and blow out the egg, keeping the shell intact,” Carson says. The contents can be used right away or stored in a sealed container and refrigerated or frozen. In the fridge, they can last for up to three months. Carson knows of one woman who stores the egg in ice trays; the contents stay fresh, and she has perfect portions. “It’ll last in the fridge about week or so; when you’re ready to use, just shake and pour,” says Ruffell. “They’re fluffier than chicken eggs and taste great scrambled.” According to the American Ostrich Association, it takes about one-and-a-half hours to hard-boil an ostrich egg.
“People come up to us at farmer’s markets and say, ‘Wow, I bet that makes a big omelet.’ But there are so many other ways to use the eggs: quiche, frittata, mousse,” Carson says. “A pastry chef at Terrapin once used one of our eggs to make 170 brioches."
Have you ever cooked with an ostrich egg before? Let us know in the comments!