Letting the Internet Decide What to Do With Ostrich Eggs 

What else do you want to see done with ostrich eggs??

I’d love to see you engineer the middle school egg drop test using the same materials ostrich egg edition!

Callie is that ADHD partner in the science group. Everyone is thinking "I wonder what would happen if I...." *Callie elbow deep in a jar* "GUYS! This feels so weird, check it out!"

Freeze dry one, cook one in the foundry or under the solar scorcher.

6:21 Calli: "Okay but it's still tasty!" Calli...I do love you, but you're on your own with this one.

Slight problem with sous-vide* soft-boiled eggs: The yolk actually cooks at a lower temperature than the white. Actually, there are two proteins you're trying to cook in the white: ovotransferrin and ovalbumin. The ovalbumin, the most plentiful protein, doesn't set until 180° F. Ovotransferrin, on the other hand, starts to set at about 140°. It fully sets at 155°, at which point the white should be fairly uniform instead of the porridge you got, but still soft and gel-like, because the ovalbumin has not yet set. Egg yolks, on the other hand, set around 149-158°. And time is also a factor: The process of denaturing and entangling proteins actually starts around body temperature, and raising the heat only speeds it up. (Rule of thumb for chemists: a 10° C (50° F) increase in temperature doubles the reaction rate. It's only a rule of thumb, mind, and complicated things like proteins can have much more extreme reactions to smaller increases in temperature.) So, overnight might not actually the best idea if you do try this again at a higher temperature. This is actually a problem with chicken eggs, too, and the reason that the best way to do it is actually a two-stage process: a very short time in boiling water, shock in ice water, then a longer cook in hot-but-not-boiling water (I don't remember the actual times, unfortunately). To soft boil an ostrich egg, I'm not actually sure what the best way would be. Maybe sous-vide to cook the yolk, then a brief stint in salted (to raise the boiling temperature) boiling water? Might take some experimenting. *You're not actually cooking sous-vide. You're just cooking with an immersion circulator. The reason they're often marketed as "sous-vide cookers" is that the most common household use is sous-vide, but it's technically not sous-vide unless the food is vacuum-sealed. That's literally what "sous-vide" means: "under vacuum." Of course, you don't actually need to vacuum-seal eggs, because they have shells, but most foods that you'd use an immersion circulator for are much better off sealed away from the water. SPEAKING OF! An idea: You've tried a lot of ways to keep avocados/guacamole from going brown, but one thing you haven't tried yet is using an immersion circulator to hold them at 40° C for 1-5 hours to deactivate the enzyme that causes browning. (Alton Brown says 40° C; I've looked it up before, and the actual temperature is a bit in question; from what I've read, 45° should be effective, but still low enough not to actually cook anything. The timing is because, according to the one source that actually tested it that thoroughly, 1 hour is enough to keep them from browning for a day, 2-5 is enough to keep them from browning before they go bad, and 6 hours turns them to mush.)

I remember commenting to dissolve the shell of an ostrich egg in vinegar a while ago. Today is my birthday and Cody's lab uploaded a new video today too. It's like having birthday presents from my favorite RU-vidrs.

Ask the locals where ostriches live on how to cook ostrich egg yolks and what spices they use. Or read up on it.

"We let the Internet decide..." Oh Dear.

SIT ON IT AND HATCH IT!! There I threw my Idea in the hat

9:13 that shivering thou 😂

When you want a lot of scrambled egg.

Fun fact, egg yolk proteins coagulate at a lower temperature than the whites.

I think Callie made an actual ostrich noise when she first spat out the yolk

Interesting result! I think the white did that because egg whites typically have two components, a thick and a thin albumen. Could also have something to do with the sous vide cooking method: as someone else mentioned, the yolk coagulates at a lower temperature than the white; the reason soft-boiled eggs have a solid white and runny yolk is simply that the yolk doesn’t get as hot.

Next video idea: Use your washer to see if Jolly Ranchers can make a shirt ty-dyed!

I would like to see what happens if you put the ostrich egg in a stronger acid. It'll dissolve the shell much quicker and the membrane might not rupture

Do a giant egg drop challenge with a ostrich egg

6:04 that definately looks like something else... ;)

it looked like mango icecream

I want to see how big of a fall a ostrich egg can survive and how much fire you need to destroy or burn the giant egg.

Huge fan keep up the fantastic work!!

I think you guys ideas are fantastic! Thank you for the really fun vids as of late:)

7:13 lol I kinda wanna try the egg now

YES YES YES they did my suggestion hard boil an ostrich egg IM SO HAPPY AND LOVE THIS VID THANKS TKOR

Ostrich eggs... Such a weird item.

calli: eats ostrich yolk then makes an ostrich noise me: checks out

9:08 is that a spider crawling on the cupboard lol

Try to do the famous egg experience , where you have to create an enclosure of some kind, and then droo the egg to try it not crack on impact or something

i don't know why but i wanna hold one so badly it looks so fun

3:23-JELLYFISH!!! 😨😝😲

Thanks for doing my idea!

next time you have more eggs boil it,cut it in half and see who can eat their half the fastest or make a giant deviled egg

My prediction is that it will take much much longer to dissolve the shell as it’s much thicker.

You guys are awesome! I love your vids!

I remember an experiment from school that shows these boiling results... The whites and yolks harden at different temps, that's why for a soft boiled you have the water at a gentle not quite bubbling simmer... but if you full on boil or cook too low then strange stuff happens!

Make a football with it

As soon as I saw the partially cooked whites, I gagged violently. It looked like the egg threw up!🤢🤢🤢

this was a wonderful video to watch while eating

Hi TKOR!! I love your videos!

what happens if you leave the exposed yolk in the vinegar? What would happen to it's membrane?

can you make a backpacking meal with a freeze drier??

Fantastic video such quality work

Hatch one. Clear dome incubator show it daily.

You'll have to try all this again with Emu eggs.

Did anyone see the yeehaw in the background on the refrigerator 😂🤣

It's actually tricky to cook eggs sous vide because the yolks actually do solidify at a lower temperature than the white cooks. It won't reach the crumbly yellow texture that you expect in a hard boiled egg, but it'll be a solid gel before the white fully cooks. So to get a "soft boiled" egg with a solid egg white, you really need to cook it pretty hot and fast so the white cooks solid, then take it out at the correct time before the yolk gets really hot and solidifies.

Yay! Nate and Calli! I love these guys and REALLY don’t want them to get replaced.

Oops how far can you throw an ostrich egg.

Do the egg drop challenge with an ostrich egg!

Really just wanna see y'all make a sunny side up ostrich egg and maybe for the rest of the video other ways of making eggs. Like scrambled, poached, etc.

Hey guys been watching you for 4 years now ❤️❤️

Love you guys you should do rain away in a pool

Should have just boiled it like normal on stove high heat .

Editor:how many intros you want? Tkor:𝙔𝙚𝙨

Love videos like this keep them coming

Put different animal bones in vinegar and see what happens

That's gonna be crazy disovling the shell

The King of baking

I really really really wanna see you do the rubber egg again, but this time don't mess with it until the shell is dissolved!

omg i never realized how big the eggs are dannngg

yo last time I was this early my mom was in labour. ;)

It is like that scene from Atlanta with Teddy Perkins eating the Ostrich Egg!

I love the vids keep up the work

RU-vid is so broken, that there is only 1 view on the video.

No it doesn't, sou vide always cooks yoke and the White's needs a higher temp

I'd love to see you make an ostrich eggs Benedict. Poaching the egg can be a lesson in denaturing protein. Hollandaise sauce can teach about emulsions. And making a giant English muffin would involve fermentation.

FYI Waterfowl eggs ( goose, duck, etc) are semi-opaque when cooked, just like the ostrich egg. One thing I discovered, when I was raising geese and ducks; the white will NOT whip up to a meringue... So, what about ostrich egg white? Will it whip up? And, what about emu eggs? Thanks, love your shows! ( and the boss feline, as well!)

Never been this early!!!

Seh ich grade zu wie Menschen etwas wie die Gebärmutter eines Tieres als Spielzeug nutzen.... D: lol wtf Haha 🎃🔥🧡

The softened shell reminds me of reptile eggs, and now I'm imagining a baby snake hatching from an ostrich sized egg. Also, how about a cockatrice hatching from an ostrich egg. (I'm aware, fictional, both unfortunately and fortunately)

should make an eggs benedict using ostrich eggs hahaha

Calli's face looking at that hideous egg ugh

hi

Make a rube Goldberg machine using all of the random weekend projects and anything else you can think of

You should freeze dry it and then cook it. Im a really big fan

The world: stay six ft apart because covid Mate and callie: let's share eating utensils and eat the same piece of toast Hahhaha love it. Not afraid of no covid lol

Egge... must ... resist... SMASH!

Now along with the Durian challenge, there's gonna be people clamoring for people to eat cooked ostrich yolks by itself.

The poor pot lid was sacrificed for this ostrich egg video

Claim your “here within an 2 hour” ticket right here

Do something with Indian stuffs 🇮🇳

You guys should try to make giant cake or cookies with an ostrich egg

7:16 Callie sounded like an ostrich. LMAO

who else doesn't like the other people other than Nate and Cali? I say it ruins the show

Claim your within 15 minute ticket here

Put one in the microwave, i am INTRIGUED

That was the best freaking intro ever

Oooh boy, just waiting them world saviers to see this 😂😂😂

You are the only people that can cook an egg yolk and make the white look like cheese curds

DANG, i wanted to see a giant deviled egg.. that would be awesome.. lol..

That egg be lookin kinda THICCCCKQUE

Next time, I’d try using a 10 gallon bucket , or do a calculation for how much ca ox is in the Shell , and what the dissolving capacity of vinegar is. I’m thinking maybe it would dissolve better if there were enough vinegar to actually dissolve the whole thing, without having to change out the vinegar because it’s become too saturated. I would like to see it in a bigger vat of vinegar, also with a big metal agitation rod, like you use in chemistry to stir reactions, or something to make the vinegar flow around it, without disturbing it. That way you can just leave it alone and see what happens

You know that soft egg shell reminds me of a fresh turtle egg

I got my teacher to start using your videos 😃

Just a quick comment Toad in the hole is a meal of sausages in a roasting dish that are then covered in Yorkshire pudding mix and then cooked in the oven til you have a lovely Yorkshire pudding with sausages cooked inside it

I would love to see you guys use the failed soft boiled egg and jest see what you can do with the clay egg

I know that they say to put vinegar in the water when you're poaching eggs to help keep the whites from getting all stringy--maybe the undiluted vinegar did the same thing, just a little more extreme?

Could you do this again but hard boil it longer so we can see the entire large egg fully hard boiled instead of a chunky liquid with the hard orange ball in the center?❤️😂😅

I was curious; if you put pressure treated wood in a vacuum does the pressure treatment liquid come out?