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Emu eggs anybody?

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So, at my local whole foods they sell emu eggs. Since I live alone I'm intimidated, but still I am tempted, because I love eggs.

Has anyone had one? How was it? Please advise.

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  1. Wow. Really? I've never seen one -- how big are they?

    My experience is that eggs are eggs, no matter the species (chicken, quail, duck). I've heard that ostrich eggs are just like chicken eggs, but bigger. But emu eggs, wow. I wonder where they got them -- from Australia, or is someone raising emus wherever you happen to be (which I assume isn't Australia -- sorry if I'm wrong)? If I were you I'd buy the smallest number I could and make an omelet just to get a sense of how they handle and taste. Eggs keep quite a long time unless they're cracked.

    1 Reply
    1. re: jlafler

      they are humungous! and a blue green color. there is a sign next to them saying that they take an hour to hard boil.

      i live in western massachusetts. i dunno where they come from.

    2. I used to work at a farm that had an emu and while I have never had an emu egg, some of the other workers made omlet/scrambled with them. I remember them saying it is LOTS of egg but don't remember anyone commenting on it tasting bad - so I would assume it must have tasted like "regular" eggs.

      1. My college boyfriend and I got our hands on one of these and we just scrambled it as our experiment. It tasted like regular eggs to us, but it took a long time to cook. If I remember correctly (11 or 12 years ago), it took around 30 minutes or so. We then just topped it with some sauteed veggies and cheese.

        If you do decide to scramble, be sure to use a very large skillet and have more than two people to feed with it, as it makes a lot of egg! Good luck!

        1. Emu eggs, by weight are equivalent to about 10 extra large or jumbo chicken eggs. However, they are very dense, and naturally souffle when baked. They "act" more like 14 or 15 eggs, because of the light texture they develop if not overworked. They are extremely bland tasting, so you taste what you add: frittatas or quiche with smoked salmon and dill; or shrimp and artichoke hearts; ham and morbier; spinach jarlesburg and sweet red bell pepper - - on and on. Just go a little heavier with your herbs and spices than you would with chicken eggs...

          1. Okay, so I had this friend with an emu...
            the eggs are rather like a large Haas avocado in size and color. They cook just like other poultry eggs - I made a frittatta with herbs and spice and don't recall any non-chicken egg flavor. They are more like chicken eggs than duck eggs in richness. Maybe the yolks are more watery? That's probably mostly to do with freshness.
            Ditto ostrich.

            BTW, I blew them out, small hole on one end, slightly larger hole on the other to scramble while in the shell. Made the hole with a small drill, I kid you not. Ostrich in particular is quite thick.