Early today I went to the new Whole Foods in my area (NOVA). I wasn't surprised to see duck, quail and gourmet chicken eggs. But I was surprised to see emu (a pretty dark blue) and ostrich eggs @ $19.95 each from CA. It just seems like whole lot of egg (1 ostrich= to 20-24 chicken).
Has anyone else seen/tasted these, and what are they good for (other than really large omelettes)?
I can't imagine any use other than presentation value, since you can buy quite a lot of chicken eggs for $20! At first I was thinking you could make a large batch of custard or angel food cake and only have to separate one egg, but then I realized it's a pretty pricey shortcut!
I've heard that it has a distinct taste and texture, so it's not quite like a big chicken egg. Imagine poaching one of these! When you break through the white, a pint of runny yolk comes spilling out onto your plate.
It's a super-yolky egg i.e. relatively speaking, very little eggwhite and quite a strong yolk taste at that.
I have only cooked an ostrich egg once, in South Africa. It made a frickin' big omlette/frittata/scramble. Took a wine corkscrew and screwdriver and a hammer to crack the egg open, that was the hardest bit.