Bear Brown's Eggstreme Ostrich Egg Recipe

By: Discovery

Hope you came hungry.

Bear Brown is known for being extreme in every way, and that includes cooking. With ostriches now on the ranch, the Brown family will be enjoying plenty of fresh egg recipes.

Ostrich eggs are the largest eggs in the world, with each one weighing in at about 3.5 to 5 pounds. That's equivalent to about 2 dozen chicken eggs! Read on to learn how Bear likes his eggs.

BEAR BROWN'S EGGSTREME RECIPE:

INGREDIENTS:

  • 1 Ostrich Egg
  • 1/2 lb sliced bacon (or more, depending on preference)
  • Fresh Venison, cooked separately and crumbled- instructions below
  • Trinidad Scorpion Peppers (or the hottest peppers you can find/tolerate)
  • 1 onion
  • Cheddar Cheese, freshly grated off a block
  • Pepper Jack Cheese, freshly grated off a block
  • Pine bough
  • Cooking Oil or butter, about 4 tbsp divided
  • Salt, to taste
  • Pepper, to taste


INSTRUCTIONS:
Take your cut of venison and season generously with salt and pepper. Over an open fire, heat 2 TBSP of oil/butter until sizzling. Add in the venison and cook until it's super dark- almost burned. Once cooked, set aside to cool and then chop up into pieces.


Next, cook your bacon in about 1 tbsp of oil to whatever crispiness you prefer. Rip into pieces and set aside.


Chop up your onion and your peppers, being careful not to let that extreme heat come in contact with your eyes. A rough chop is fine- set aside.


Take your two giant blocks of cheese and grate those down.

In a large bowl, crack your ostrich egg and beat it together. Add in the onions, peppers, and bacon. Put it in a pan over an open fire and let it get brown around the edges. Toss it up as high as you can into the air and flip it over like a pancake. The higher you get it, the more extreme points you get and it cools the omelet down. If you don't get it into the pan it's a fail.

Let it cook to a golden brown. Take your cheese and place it over about half the eggs in the pan. Let it melt a little bit and then add in your deer meet.

Last but not least is the garnish! Rip a pine bough off a nearby tree, shave it down, stick it into the center of the omelet and voila! Scrumptious and extreme!

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