It sounds like you're planning to have a delicious and adventurous meal with steaks fried on coals and a huge Georgian khachapuri featuring an ostrich egg! Both options are unique and sure to be a memorable culinary experience. Let me give you some insights into how you can prepare and enjoy these dishes:

Steaks Fried on Coals:
Frying steaks on coals can impart a smoky and charred flavor, adding depth to the meat. Here's a basic guide on how to do it:
Ingredients:

High-quality steaks (such as ribeye, sirloin, or filet mignon)
Salt and pepper to season
Instructions:

Start by choosing good quality steaks and allowing them to come to room temperature before cooking. This ensures even cooking and juiciness.

Prepare the coals. You can use a charcoal grill or a campfire with glowing coals. Let them burn until they are white-hot and spread them evenly.

Season the steaks with salt and pepper or your favorite steak seasoning. Be generous with the seasoning to enhance the flavor.

Place the steaks directly on the coals. For thick cuts, cook for 2-4 minutes per side, depending on your desired level of doneness (rare, medium-rare, medium, etc.). Use tongs to handle the steaks.

Once cooked, remove the steaks from the coals and let them rest for a few minutes before serving. This allows the juices to redistribute and ensures a tender result.

Serve the steaks with your favorite side dishes like grilled vegetables, mashed potatoes, or a fresh green salad for a well-rounded meal.

Georgian Khachapuri with Ostrich Egg:
Khachapuri is a traditional Georgian cheese-filled bread, and using an ostrich egg adds a unique twist to this dish. Here's how you can prepare it:
Ingredients:

For the dough:

500g all-purpose flour
1 packet (7g) dry yeast
1 cup lukewarm milk
1 teaspoon sugar
1 teaspoon salt
2 tablespoons vegetable oil
For the filling:

500g mixed cheese (Georgian sulguni cheese, mozzarella, and feta)
1 ostrich egg (or substitute with regular eggs)
50g butter (optional)
Instructions:

Prepare the dough:

In a bowl, mix the lukewarm milk, sugar, and dry yeast. Let it sit for about 5 minutes until it becomes frothy.
In a large mixing bowl, combine the flour and salt. Add the yeast mixture and vegetable oil. Mix until it forms a smooth dough.
Knead the dough on a floured surface for about 5-7 minutes until it becomes elastic. Place the dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm place for 1-2 hours or until it doubles in size.
Prepare the filling:

Grate the mixed cheeses and combine them in a bowl.
If using an ostrich egg, carefully crack it open, separating the yolk from the whites. Reserve the yolks and beat the whites slightly.
Assemble and bake the khachapuri:

Preheat your oven to 200°C (390°F).
Divide the dough into four equal portions and roll each portion into a circle or oval shape on a floured surface.
Place the grated cheese mixture in the center of each dough round, leaving some space around the edges