Mark Hix's Scrambled Rhea Egg in Shell with Asparagus Soldiers Recipe Video

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.


Preparation Time10 MinCooking Time15 Min
Ready In25 MinDifficulty LevelEasy
Health IndexHealthyServings4
Main IngredientInterest Group

Recipe 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.


 Asparagus spears350 Gram, woody ends removed (medium)
 Salt1 Teaspoon (or to taste)
 Cracked black pepper1 Teaspoon (or to taste)
 Chives1 Tablespoon, chopped finely
 Butter60 Gram
 Double cream4 Tablespoon
 Rhea egg1 Large

Nutrition Facts

Serving size

Calories 409 Calories from Fat 310

% Daily Value*

Total Fat 35 g53.4%

Saturated Fat 12.4 g61.9%

Trans Fat 0 g

Cholesterol 666.7 mg

Sodium 844.9 mg35.2%

Total Carbohydrates 4 g1.3%

Dietary Fiber 0.84 g3.3%

Sugars 2.1 g

Protein 20 g40.6%

Vitamin A 33.7% Vitamin C 6.8%

Calcium 11.7% Iron 22.2%

*Based on a 2000 Calorie diet


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

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.

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.