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Excluding
shells, the differences between emu and chicken eggs are
minimal. Chicken eggs contain 37% saturated (bad) and 63%
unsaturated (good) fats, emu eggs contain 31% saturated and
68% unsaturated fats. Both contain all eight of the essential
amino acids needed in human nutrition. While chicken eggs
contain about 65% white, 35% yolk, emu eggs contain 55% white
and 44% yolk. One emu egg is roughly the equivalent of 8-12
medium chicken eggs (there can be a great variety of size of the
emu egg). The taste is very similar.
Fresh emu eggs will only be available seasonally,
usually December - May. The female emu will lay one egg every
3-4 days during this season. Fresh eggs can be refrigerated
for over a month and frozen up to a year. Scrambled raw egg can
be frozen in ice trays and then popped out when frozen to store
in air tight containers for individual use.
When whipped, emu egg is lighter and fluffier
than chicken eggs. A quiche, omelet, soufflé or scrambled eggs
or will rise higher.
The best way to “attack” your egg is with a power
drill. If you drill a small hole on one end so that you can fit
a straw up into the egg you can blow the insides out with a can
of compressed air (normally used for cleaning electronics), or
you can drill two holes - one in either end and shake the
insides out into a bowl.
You will have an emerald green emu egg shell to
save as a souvenir. Egg shells can be carved, etched or
painted. They actually make beautiful Christmas Tree
ornaments.
To boil an egg in the shell, leave it simmering
in a pot for one-hour.
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OMELET for 6 |
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1 emu egg
1 cup of milk (or fat free half and half)
1 tablespoon of butter
1 tablespoon of olive oil
Salt and Pepper to taste
Whatever omelet filling you prefer Beat emu egg
yolk and white mix until frothy. Slowly add milk
and a touch of salt and pepper. Adjust broiler
rack in oven and turn on broiler. Heat large
high-sided pan with olive oil and a tablespoon of
butter. Pour egg mixture in and cook quickly
on top of stove. When it begins to thicken add
whatever ingredients you want (cheese, spinach,
onions, peppers, mushrooms, feta, olives etc.) on
top then put inside the oven, under the broiler to
brown. The egg mixture will rise quite a bit.
Fold in half and serve hot at once. |
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RICOTTA
SPINACH QUICHE |
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1 unbaked 9 inch pie shell
1 sm. onion, minced
1/2 tsp. salt
Dash black pepper
1 c. light cream
1/2 beaten emu egg - rest of egg can
be refrigerated or even
frozen for a future omelet - or make two
quiche
2 pkgs. (10 oz. each) frozen chopped spinach
3 tbsp. butter
1/4 tsp. nutmeg
1/2 lb. Ricotta cheese
1/4 c. grated Parmesan cheese
Cook spinach, drain. Saute onion in butter.
Stir in spinach, salt, nutmeg and pepper.
In large bowl combine Ricotta cheese and
Parmesan cheese, light cream and beaten egg;
mix. Stir into spinach mixture.
Pour in pastry shell. Bake 425 degrees 15
minutes. Reduce heat to 325 degrees 40
minutes or until custard is set. Insert
knife to see if it comes out clean. |
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GINGER CREME
BRULEE |
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6 oval ramekins with volume of 1/2 c.
3 c. heavy whipping cream
6 tbsp. granular. sugar
1 emu egg yolk - you may need a dremel tool to cut
the egg shell so that you can separate the egg yolk.
If you drill a hole you will get a mixture of yolk
and white.
1 vanilla bean, split
1 (1") section fresh ginger root, coarsely diced
6 add'l tbsp. sugar for topping
Bring cream, ginger and vanilla bean to a rolling
boil. Cool, then store mixture in a sealed container
overnight in the refrigerator to marry ingredients.
The next day, again bring the cream mixture to a
boil. In separate bowl, mix the egg yolk and sugar
together until it reaches a light lemon color. Pour
and whisk hot cream into the egg yolk mixture. Stir
until well mixed. Strain entire custard mixture
through a fine sieve.
Arrange the ramekins on a sheet pan. Pour the
mixture evenly into all the ramekins. Put sheet pan
into preheated 300 degree oven. Fill the sheet pan
with water 1/2 way up the sides of the ramekins.
Bake for 35 to 40 minutes or until top is golden and
knife inserted in center comes out clean. When cool,
refrigerate custards for 4 hours.
When ready to serve, sprinkle 1 tablespoon sugar
on top of each custard and place under a hot broiler
until the sugar has caramelized. Do not burn the
tops. Garnish plate and serve immediately. Slice
kiwi on the side for a completely "Down Under
Desert". |
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