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Emu Egg Recipes
Three simple recipes that make the most of one giant emu egg.
One emu egg equals about a dozen chicken eggs, so a single egg can feed a family. Here are three easy recipes to get you started. Before you cook, open the shell by scoring around the middle with a serrated knife, then whisk the contents well since the yolk is large and rich.
Classic Fried Emu Egg
What you need
- 1 emu egg (or a poured portion for one large fried egg)
- Butter or oil
- Salt and pepper
Steps
- Heat a nonstick pan over medium low heat and add a little butter.
- Pour in a portion of the egg, about the size of three chicken eggs for one large fried egg.
- Cook gently for 3 to 5 minutes until the white is set and the yolk reaches your liking.
- Season and serve. The yolk will be rich and creamy.
Emu Egg Omelette for Four
What you need
- 1 emu egg
- Cheese, herbs, and vegetables of choice
- Butter, salt, and pepper
Steps
- Whisk the whole emu egg until smooth and season lightly.
- Melt butter in a large pan over medium low heat.
- Pour in the egg and cook gently, drawing the edges in as it sets.
- Add fillings to one side, fold, and slide onto a board. Slice into four and serve.
Emu Egg Scramble
Steps
- Whisk the egg well and season.
- Melt butter in a pan over low heat.
- Pour in the egg and stir slowly and constantly.
- Pull it off the heat while still a touch soft. It will finish cooking from residual heat into a silky scramble for the whole family.
Refrigerate any unused portion and use it within a couple of days.
Good to know
Frequently Asked Questions
How much does one emu egg make?
Enough for a family. It equals about 10 to 12 chicken eggs.
How do I open the shell?
Score around the middle with a serrated knife and open it like a jar.
Can I save part of the egg?
Yes. Pour out what you need and refrigerate the rest for a day or two.
What heat should I use?
Low and slow keeps the rich yolk silky and tender.
Can I bake with it?
Yes. Use a poured portion equal to about three chicken eggs per recipe step.
Taste the Difference
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