What’s big and speckled green? It might look like a dinosaur egg, but it's actually an emu egg. The emu is the second largest bird in the world and native to Australia. Emu are raised in US for their meat and oil, but their eggs are also quite a delicacy. This particular emu egg is the very first one I’ve ever had the pleasure of cooking.
You may not be able to tell from the photo just how massive the egg is, but when cracked and emptied, the contents are equal to 2 cups! According to the American Emu Association, chicken eggs contain 37% saturated fat and 63% healthy unsaturated fats, emu eggs contain 31% saturated and 68% healthy unsaturated fats. Both contain 8 of the essential amino acids. Another key difference? Chicken eggs are about 65% white and 35% yolk whereas emu eggs contain 55% white, and 45% yolk. Not surprisingly they are richer and creamier than chicken eggs.
Emu eggs can be stored in the refirgerator for up to two months. I was advised to let the egg come to room temperature before using it. I probably had it out of the refrigerator for about an hour. It was still cool to the touch. After beating the egg, I used it to make a large stuffed omelet and the next day a flat frittata style omelet. I was pleasantly surprised to find the flavor similar but superior to chicken eggs, and when cooked, more tender than chicken eggs. One egg will definintely serve at least 6 people.
I was given the emu egg by a friend, but I’ve heard you can sometimes find them at farmers markets or even at supermarkets such as Whole Foods Market. Have you ever seen or cooked an emu egg? Please share your experiences in the comments!
