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Mark Hix's Scrambled Rhea Egg in Shell with Asparagus Soldiers Recipe Video
|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|
|Double cream||4 Tablespoon|
|Rhea egg||1 Large|
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.