IT’S big enough to take a dunking from an entire army of soldiers.
And you can get one just like it down at the Castle Market.
The giant ostrich eggs come courtesy of Paul Tissington.
Paul, aged 59, has been selling eggs since he started work on his dad’s stall more than 40 years ago.
But he had never sold an ostrich egg before Easter this year when he hatched a cracking idea to include the whoppers amongst the vast array of eggs and poultry he has on offer.
And though he admits they’re not exactly flying off the stall he’s quite chirpy about sales so far.
Paul, who also sells duck eggs, goose eggs, quails eggs and of course chicken eggs, reports they are very popular with Sheffield’s community of Chinese students, although he has no idea why.
“I’ve asked them why they like ostrich eggs so much and they just lick their lips and look at me gone out.
“I don’t know whether they boil, fry, poach or scramble them.
“Or even if they use them to make a giant sized portion of egg fried rice.
“Whatever way they prepare the giant eggs they can’t get enough of them.”
Paul has of course sampled one himself and reports they are just like a chicken egg - only much bigger.
He said: “I suppose they taste a little bit richer than a chicken egg, but so do goose and duck eggs to some degree.
“I suppose the bigger the egg the richer it tastes.”
Paul, who gets his eggs from a farm in Nottinghamshire, had his poached - and explains why.
“The shells are so thick I wouldn’t want to try to get the top off a boiled one.
“I scored the shell with a hacksaw then chipped away at it being careful not to burst the membrane.
“I then placed it in boiling water and poached it for what seemed like ages.
“It tasted great but it was a bit big for one person.”