Poultry
Emu
A tier
Emu eggs are enormous, dark green to nearly black, with a thick shell prized by carvers and an interior equal to about eight to twelve chicken eggs. Flavour is rich and slightly more mineral than chicken; the yolk is deep and abundant. Scramble for a crowd or bake giant omelettes; hard-boiling takes a long time. Blow-outs for craft leave edible contents if handled cleanly. A showpiece egg of Australian ratite farming.
Also known as: Emu egg, Emu egg
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Characteristics
Preparations
Traits
Grading systems
Grades are placed along a shared scale so systems can be compared side by side.
History
Indigenous Australians used emu eggs as food where birds were hunted.
Commercial emu farming expanded for oil, meat, and eggs.
Emu ranches outside Australia sold eggs to specialty buyers.
Novelty dining and markets kept emu eggs in the specialty niche.