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re: Johnny West
rworange
Jan 5, 2011 03:53 PM
Here's an old Chowhound post about emu eggs
http://chowhound.chow.com/topics/494913This site writes ...
http://www.emailwire.com/release/11709-The-Incredible-Edible-Green-Egg.html"These nutritious eggs contain 68% unsaturated fat and 8 of the 10 essential amino acids we require, including Lysine. Lysine plays a major role in building muscles, calcium absorption, and the production of hormones, enzymes, and antibodies. With a volume equal to 10 chicken eggs, a single emu egg can make breakfast for a crowd. They are also great for baking, producing moist, fluffy cakes and delectable cookies.
Emu eggs are a seasonal item, available from October through April"
There's also a recipe for emu egg cake on that link
This site writes ...
http://www.theoldfoodie.com/2006/07/emu-egg-for-breakfast.html"Should you happen across some emu eggs, you can cook them in the same way as hens’ eggs, bearing in mind that the yolk is much paler, so the resulting dish will be the same. If you want to hard-boil one, you will need to be patient, as it will take about 1 hour 45 minutes for a medium-sized egg."
There's even an emu egg cookbook
http://www.localharvest.org/emu-life-just-got-healthier-cookbook-C2237The Washington Post did a story on comparing the taste of exotic eggs and wrote
http://www.washingtonpost.com/wp-dyn/content/article/2007/03/27/AR2007032700666.html"Overall, when we taste the scrambled spread in the Post kitchen, we prefer the ostrich egg to the emu, which has an off-putting, syrupy white and a bulging yolk so pale that when whisked together the combination looks like ivory frosting. Scrambled, the results are fluffier than the other eggs and the flavor mild, but the barely off-white color is hard to get used to ... Scrambled, an emu egg has a more pronounced flavor than a chicken egg and a denser texture"
This site which has some interesting links writes ...
http://www.thehealthycookingcoach.com..."Each time I cooked a portion of the Emu egg, I marveled at the rich, buttery flavor and thick almost jello-y texture of the finished dish. Uncooked the Emu egg has a more viscous and slippery texture than a chicken egg, making it more difficult, but not impossible, to separate the raw mixture into portions"
In the comments section, the blogger says they taste more like duck eggs than chicken since they are a bit richer, but otherwise taste like ... an egg.
It also has a cool photo of an emu egg next to a chicken egg. And, according to that site, there is a Dr. Seuss connection"What’s the correlation between Emu eggs and Dr. Suess’ story? Emus are indigenous to New Zealand where the author of the Dr. Suess books originated. So there's a good chance the green shells became green eggs for the sake of the story."
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re: rworange
A couple problems with that last statement
1. Emu's are native to Australia, not New Zealand
2. Theordore Suess Geisel (aka Dr. Seuss) was born in Springfield, Mass.
3. not all emu eggs are green. Depending on the population of emus, the eggs can be green, or blue, or black; with black being the most common "wild" color.
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