- Oh jeeze!
- [Man] Tell me what happened yesterday.
[ostrich screeching]
- I heard that you were
there since eight AM.
[light music]
- Molly, hi!
- Oh
- This is for you.
- Oh my God, okay [laughs].
Okay!
You guys are so sketchy!
The card said find your ride.
I looked around, the entire camera crew
was in a 12 or 16 passenger van.
This is so weird, how do
you know where I live?
It was a little unnerving!
They made me go back and
change into dark clothing
and outdoor gear.
Zero ideas.
[lively orchestral music]
Honestly I didn't know if we
were in New Jersey, New York,
like where the hell we were.
I mean, if this is about pumpkin carving,
then I need to pick my perfect pumpkin.
This ones pretty nice!
Ugh, how much do you think this weighs?
Hello!
- Hello!
- I don't have any money [laughs].
Can someone pay?
Turns out the pumpkin
patch was just a rest stop.
- [Man] All right, so,
we're not doing that.
- We're not doing that so it's
not a pumpkin carving video?
- [Man] So this is for you.
- Oh!
Put this on.
You guys are sketchy as [bleep]!
Can I still like eat popcorn
though like with my thing on?
- [Woman] Yes.
- What's it called?
- [Man] Kettle corn?
- Zesty parmesan ranch.
- [Man] How you doing?
- [Molly] Can I get a
couple grapes actually?
- [Man] Yep!
- [Molly] That's some weird ass popcorn.
[string music]
- [Man] What do you think
about this terrain, Molly?
[string music]
- This seems dangerous.
[string music]
Oh!
- Thanks
- Yeah.
- You're good.
- Ah!
- You're fine.
- You guys!
I don't know if I want to.
Okay.
Ahhh!
What the [bleep]!
Took the blindfold off and I was about
four feet away from two
ginormous ostriches!
Emu!
Or ostrich!
I still don't know what the difference is.
I should've looked it up.
You guys, I haven't seen
the light in like an hour,
I can barely see right now.
- Hey Molly, I'm Todd.
- You're not my husband.
- Nope!
[Molly laughing]
- Todd, Roaming Acres, how are you?
This episode is all about the ostrich egg.
- Those are big.
- Yep!
- [Molly] I was given a lot of presents.
Oh boy.
A bunch of clues.
What the [bleep]!
And taken on a wacky scavenger hunt
to learn everything
there is to know about--
oh [bleep]!
[lively music]
- Whoa!
- Ahhh!
- Ostrich eggs!
- [Man] What!
[Molly laughing]
- To be honest, I don't feel
like I learned a lot about
ostrich eggs while I was
there, more just like,
ostriches have eggs.
- About 24 chicken egg to
one, full, ostrich egg.
- And does it taste similar?
- I think it's really
fluffy, that's my opinion.
- So it's textually kinda
different but taste-wise.
- Chicken egg.
- Chicken eggy.
- About a year old, they're fully grown,
and she'll lay an egg
every second to third day.
We set them in the incubator,
and normally 42 days later,
we'll start to hatch eggs.
- But at any given point
you have like 350 birds?
- Mhm, correct.
- Okay!
Where do we go now?
- So, I'm not gonna
let you go in with Rojo
but I have some younger guys
that you can do some work with.
- Is Rojo pretty mean?
- He is.
- Okay.
- We're pretty much
out of season but how he's
flapping his wings there,
he's not the happiest kind of guy.
You know, I can take
you a bucket and you can
feed some animals?
- Okay, no meanies.
[trumpets playing]
- If we walk over here
to where we feed 'em,
they might come over.
[string music]
- These are the nice guys?
- These are the nice guys.
- [gasp] Look at 'em run!
- So these guys here are
anywhere from four to six months.
- Do they like nip at you or--
- Yeah, what they'll do is they'll--
- We'll survive
- They'll just come and peck.
- [Todd] Let's see where,
if I can get a bucket.
- [bleep]!
Todd just straight up abandoned us.
So, now it's just me and the ostr-I?
Ostricheses--
Ostriches?
Just me and the ostriches
just runnin' back and forth
like crazy people.
- [Todd] You can throw a
little more, that's good.
Then--
- Come on boys and girls.
They're very curious.
- Oh yeah.
- Come on!
Oh!
[lively music]
Oh my God [laughs].
Dang they are fast!
- [Todd] I've been told that they can run
up to 45 miles an hour.
- That's like a car.
[laughs] Oh my God!
Never thought I'd wake up
and meet 300 ostrich today.
- It's a new day.
- Todd made me feel like
everything was gonna be okay,
I felt like I was safe.
Ahhh, oh my God, they're
running away from me [laughs].
- Here they come.
- Hey guys!
Look at all that yummy feed!
So where are the rest of
the animals on the farm?
[lively music]
What's his name?
- We call him Skippy after my dad.
- Oh, how olds Skippy?
- My dads 75.
- And how olds this Skippy?
- Oh, him?
- Skippy!
- Um, he's 13.
- Look, he's coming.
[lively music]
Do you think he's pissed right now?
[lively music]
Oh, he's pooping!
[lively music]
- Hey pigs!
Come on, pigs!
This is the way the
animals should be raised.
Outside, foraging , we
don't put them in barns.
Hey pigs!
- [Molly] They're coming!
- [Todd] Yeah they are.
Come on pigs, hey pigs!
- Oh my god, that's such a good call.
That's how I'm gonna
call Tuna from now on.
[pigs squealing]
[lighthearted string music]
Todd, thank you so much for
letting me spend the day
at Roaming Acres Farm.
- Well, I appreciate you coming up
and I have something for you.
- A blown ostrich egg?
Oh my God!
Number three.
Do I have to crack this?
This beautiful egg, you
want me to crack this egg?
All right!
Oh my God.
[laughs] Eggsit the farm, good pun, Corey!
[horn honking]
Okay, I guess we're gonna exit the farm.
Bye Todd!
Thank you!
At the end of the farm
shoot, I didn't exactly know
what I was gonna get into
but I was pretty sure that
I'd be cooking with
ostrich eggs the next day.
I haven't had breakfast yet.
- Hi, Molly!
- Oh, good morning!
- Molly Bahs!
- That's a bigger box than I'm used to.
Moraccs, do you know what's under there?
Just tell me it's not a dead ostrich.
You guys are all looking
at me with crazy eyes.
I'm freaking out, okay.
[upbeat string music]
Oh my God--
Oh excuse me!
This is a big carton of ostrich eggs.
Oh my God!
[string music]
Oh my God, they're so heavy!
- Are those ostrich eggs?
- Yeah!
- Look at this carton.
Oh my God, please can
I have that beverage,
is there alcohol in it?
- Well, yeah there's a little
bit of alcohol in it but uh--
- Usually I like to start
my show with a cocktail.
- Everyday, spicy grapefruit shandy.
Little brunch bev!
- Delicious.
There's beer in that.
- Little bit.
- [Molly] What would you
do with 12 ostrich eggs?
- Well actually--
- Do I have to figure it out?
Fry an egg!
No problem!
[trumpets playing]
Just need to find like the
world's largest skillet.
What about a payeya pan?
What is that 16 or 18 inches?
Are you sure that's big enough?
[laughs] Based on cracking this yesterday,
I cracked an empty ostrich egg
and it wasn't easy.
Maybe not on glass.
Okay!
Ugh!
It's a really thick membrane.
Blech!
Oh my God.
You guys, I'm making family meal,
we're all sharing one egg.
- Oh yeah?
- What do you have?
Oh, that's a really sad
amount of duck confit,
look how big my egg is!
Yeah, let's crumble it on top.
We'll do something.
That's for you, the people out here.
This feels like an
appropriately-sized spoon.
Okay, I'm only gonna use
like big utensils too.
I just want everything to feel like
it's to scale except for me.
I feel like, are you terrified to eat this
'cause this of like all things
would really skeeve you.
- It's like, it's a
little out there for me.
- Okay, well, here we go!
So nasty!
Just a good like three tablespoons.
Should we do tacos?
We should do it!
Yes, we should do it!
We might try and make the
world's largest tortilla
so we can make a big-ass breakfast taco!
'Cause we have all this leftover salsa
from when Rick was
developing a taco story.
But of course we didn't
have a tortilla the size
of an ostrich egg so then
I had to get Sola involved
and she really stepped up to the plate.
So I feel like the tortilla
needs to be like about like this
- Okay, well--
- Do you have time for this today?
Sola!
Seemed like the stars aligned
and we just needed to have
ostrich egg and duck carnitas tacos.
How many cups of flour did you use total?
You didn't.
- I just dumped out
the rest of it.
- Okay,
so one container.
- A small handful of
baking soda, salt, uh--
- And then how much lard?
- A cup of lard!
- Yeah, that feels good.
Okay, trace this.
- All right!
Okay, looks like a
tortilla, I think we did it.
[light music]
- Ah, do these not fit in here?
Barely!
And then like thinly sliced radish,
but maybe it's like a turnip.
- Do we have dicon?
[light music]
- Doesn't seem like we have dicon in here.
I think we should just go with cilantro.
[gasp] [bleep]!
I popped the yolk!
We are going to pretend
like this did not happen.
[light music]
Oh look, it's puffing!
Wow!
- I'm very impressed.
- Oh whoa, boy!
I'm like obsessed with this thing.
Okay, we're good.
We're getting some good color.
- That's looking good!
- [Molly] Agh, this is
definitely gonna be the weirdest
thing I've ever eaten.
Tomato, avocado salsa.
- Oh, it's so smooth!
Sprinkle some carnitas?
- [Molly] Okay, you go for that.
It's beautiful!
- Is it beautiful?
It really looks like a breakfast taco.
Oh boy, oh my God.
Sola, that wasn't the right way.
- Nuh-uh, nuh-uh!
- I think it's more like a pizza pie.
Cheers.
- Cheers!
[light music]
- That's not bad.
- It's like a taco.
- It was yummy, question mark?
Feel like we fried an egg.
Oh!
This is gonna say poach
an egg, scramble an egg,
or make an omelet.
Make an omelet.
Oh man, how the [bleep]?
Oh good one, Andy!
Oh [bleep], how?
[trumpets playing]
Sorry, but I'm not making an omelet.
I have a dream to scramble these eggs
and serve them kind of
like Jean-Georges style,
out of the hollowed out ostrich egg,
topped with whipped cream and caviar.
[screeching in reverse]
Well, now I'm making a Jean-Georges egg.
[trumpets playing]
[laughs] I just totally derailed
the entire day, didn't I?
But that's kind of the joy of the show
is like you just run with it.
It's really something, very old school.
It gets served out of the shell.
I'm gonna try and maintain
the integrity of the shell
and so once the eggs are
cooked, I'll spoon them back in.
So--
All right!
Uch, something so nasty about that.
See, look at all the reactions back there.
There's something wrong
with the size of this egg.
Blech!
This membrane is like as
thick as a ziploc bag.
I'm just rinsing it out so we
don't have any yuck inside.
My little baby.
[baby crying]
Season these bad boys up.
This bad boy.
Typically in the Jean-Georges
like custardy scrambled eggs,
there's two tablespoons
of butter for four eggs.
So, I'm gonna do, a stick
and a half of butter,
three quarters of it melted,
just kind of like help it
get started and then I'll
whisk in the last quarter of it
to finish them, okay, I'm gonna go get
the heavy cream and find caviar!
Do not give me that [bleep] look,
just 'cause you don't like my ostrich egg!
You dirty girl!
Heavy cream and caviar.
I knew from the beginning
that Emily was not into
the ostrich egg vibe.
Emily, will you eat my scrambled
ostrich eggs with caviar?
She was like oh no, not that.
So, I'm gonna make the whipped cream, oh!
I don't need two whole
cups of whipped cream.
We're doing 12 tablespoons
of butter total.
Sorry Andy!
- Oh!
[Molly laughing]
Here we go!
The whole point of this style of egg
is small curd, so constant
agitation which is breaking
up the even the possibility
of a larger curd.
[string music]
Whisking cold butter in at the end
is gonna kind of give
it this creamy, luscious
kind of finish 'cause it's almost like
emulsifying it into the egg yolk.
It's gonna be kind of hard to eat this.
[string music]
This is tricky business.
Okay, I'm just gonna rewhip
this a little 'cause it fell.
This is fun.
[string music]
That's so much better
than an omelet, come on!
[camera shuttering]
Anybody want some caviar eggs?
Or are we all just completely
grossed out by this?
And that is fine!
People were kind of avoiding me?
I think everyone was a little
bit weary of the ostrich egg.
- How do we eat this?
- I'm not too sure,
I've never done this before.
- Okay!
- This is just unsweetened whipped cream,
this is salmon row and
then underneath are like
super super custardy buttery eggs.
- Wow, what a treat!
Are we going in?
Should we hold it?
- Cheers!
- I was hungry.
Cheers!
- Tasty!
- What's not to like?
- If this were on the
table at Jean-Georges,
it would cost 1,080 dollars.
For you it's free, Gaby!
- Thank you so much!
I really like it.
- Thanks!
- Great job!
- I feel like that's mission accomplished.
Took this out for the people
and see if anyone eats it.
- Nice work, Molly.
- [Alex] Oh, Emily!
- Emily, I made something special for you!
- Ahhhh!
- It was like she had seen a ghost.
I mean, that was a little dramatic.
- So scary!
[Molly laughing]
- [Molly] I can't with you.
Someone decided to wrap
it in a nice white linen
which was just lovely.
Number six.
Make eggs benedict.
Like one single muffin, benedict?
[trumpets playing]
Obviously, that's for poaching.
Is there a big English muffin in here?
Did you guys make this?
Okay, well that was easy,
I made my English muffin.
If a standard holindaze
is two chicken egg yolks
to two and a half sticks of butter,
and I'm scaling up--
The thing that was most
nerve wracking about that
was the volume of Holindaze
sauce that I had to make
and I consulted the boys about it.
Guys, I just need a quick consult.
- How are you gonna cut that cross-wise?
- Thank you, Andy, I know
how to cut cross-wise.
Jesus Christ.
Okay, if you had to make,
let's call it 24 egg yolk Holindaze.
[eerie music]
And we decided I only needed
to make a half batch.
Sketchy!
Sketchy Moracc!
[Molly laughing]
And I'm gonna do it in a [bleep] blender.
- Yeah!
[upbeat string music]
- I already have my technique,
but I'll do it for you guys.
[upbeat string music]
I'm just trying to locate just the yolk!
[bleep]!
All right, this is mostly yolk,
I'm not super worried about it.
Does this usually get griddled?
[lively string music]
I feel like I'm just gonna
warm this through in the oven
while I toast the English muffins.
[lively string music]
Okay, these are going in to toast.
[lively string music]
Egg yolk, goin' in.
Three quarters of a cup of lemon juice.
There's definitely a shell in there.
It's fine, we'll just blend it up.
Three and a half pounds, clarified butter.
- Oh yeah!
- Feels good, right?
I still have that much more to go.
[laughs] I think the math is wrong.
It's already like quite Holindazey.
Oh my God, it needs so
much salt it's like insane.
[lively string music]
I'm transferring this to a different bowl.
So that I can lower it in.
Blech!
[lively string music]
Can I have someone's help please?
- Sure, what's up?
- I need you to hold
this up while I transfer
something to it.
- You have four ham steaks
- No no no, I'm gonna gently
lower the poached egg onto it.
- We're gonna need a bigger boat!
- Blech!
- Wow!
- [Molly] Here, let's
drain it on some towels.
- All right, not the most
appealing looking food
I've ever seen.
- But I'm gonna slather it
in holindaze
- Yeah, so we're good!
- I wonder if we should try and flip it,
I feel like the other
sides gonna look better.
- Whoa whoa whoa!
- [Molly] Okay!
- I mean, it is a poached egg!
- It looks like, um.
- Um, what does it look like, Mol?
- I don't know, it looks like, an alien.
What came out of that pot
after poaching it.
Did not resemble a poached chicken egg.
I made like 18 pounds of Holindaze
'cause like we have to cover that up.
That's probably what, four
sticks of butter right there?
- Yeah
- Okay
- Scallion
- Cayen.
- [Alex] Oh yeah!
- That completes the look.
- That's what you're looking for.
- Thing about this is like
I'm terrified to eat it.
- Well I think that I'm
supposed to give you this.
- Oh great!
- First.
- Then you're gonna eat it?
- I'll eat the whole thing, yeah!
- Brunch with buds.
You're my bud!
All my buds ran away
from me last time I tried
to serve them eggs.
- We could probably
scrounge a couple up!
- Okay, let's scrounge some buds!
- [Alex] Sola!
- Gab!
[trumpets playing]
It's like a little bit hard to ignore
when someone is making eggs benedict
that's this large.
This is so sad, where are my friends?
Aw, a pumpkin!
So, I'm not surprised that ultimately
everyone came to the brunch.
It's kind of like
roadkill in a way, like--
- Oh my God
- You can't look away.
- It looks strange.
- All right, I'm gonna need a
fat cocktail before I eat this
- All right, throw some cubes in your cup.
- Throw some cubes in your cup.
Brunch with buds, ie Budweisers?
- We should've got this sponsored.
That was a missed opportunity.
- Can we still?
- This buds for Molly.
- What do you want it to mean?
- The pumpkin can be like Elijah over here
for the presentation.
[crew laughing]
Okay cheers everyone!
- Cheers!
- Cheers!
- Thanks for coming, buds!
- Yes!
- It's a good taste.
- Delightful
- It's a delicious taste
in my mouth.
- The perfect fresh cocktail.
- [Alex] Whoa, yeah!
- All right, you nailed it.
- A nicely cooked egg!
- That's actually a perfectly cooked yolk.
- [Molly] We cracked into it
and the yolk ran out but that white,
I don't ever wanna see a
poached ostrich egg white again.
I call that a success.
- [Gaby] Oh please, jump in here.
- Oh uh huh.
- No no not that side, not that side.
- Grapefruit and what else?
- Grapefruit, pickled
ginger, pickled ginger brine,
black pepper, salt.
- [Molly] That's kind of
a sloppy looking plate.
- [Alex] It's for taping purposes.
- [Molly] Eat it.
- Mostly.
- Not only.
- Not only.
- [Alex] I feel like of all the
ways to cook an ostrich egg,
poaching is not the one.
- It's not the one.
- Wait, this was poached?
- Are you [bleep] kidding me?
- What did you think this was?
- Sola!
Also, did you also not see
me on an apple box dropping
ostrich eggs into an enormous stock pot?
- Stirring it with a canoe paddle.
[crew laughing]
- Okay, did you guys know
that ostriches have three stomachs,
they can sprint over
70 kilometers an hour.
So like if one guy is
like let's go this way
and everyone else is like, here we go!
And they just like charge, it's insane!
There was like a pen of female ostriches.
They basically got like
humped by the males,
so aggressively that they
all lost their back feathers.
- [Alex] What?
[Molly laughing]
- They got like ravaged.
- God damn.
- It's a beautiful holindaze
- Thank you
- Way to keep going.
- Thank you.
- Seriously, and what a treat.
- Cheers, Molly!
- It's over right?
- Cheers cheers cheers!
- Cheers cheers cheers!
- Yeah I'm off eggs for a minute.
I just need a break, it's fine.
I'd hang out with an ostrich again.
[soft string music]
The title holder of
world's largest flour taco.
Dammit!
1,654 pounds.
- I think we're, yeah--
- Weighs like three pounds.
