What to Do With an Emu Egg
There they were at the Grove Green Market. Even on a table filled with hot-pink dragon fruit and spotted beans, they catch the eye of everyone who passes by. Maybe it's because they look so surreal.
Photos by Laine Doss Sure, they're pretty. But what do you do with them?
Green from a distance, the objects are speckled with blue hues upon closer inspection. These emerald giants barely fit into the palm of your hand and look more like props from a Harry Potter movie, where a farmer would sell dragon or griffin eggs at the local market. But these are real and of our world. They're emu eggs.
Though popular in Australia, emu eggs are a rare sight in Miami. But they shouldn't be.
Nick Bernal of Seasons Farm Fresh gets them from a local farmer who raises the giant birds (which can grow taller than six feet), and offers them at the Grove Green Market, held each Thursday afternoon.
The eggs are expensive ($15 apiece), but for good reason. Each yields about two cups of liquid goodness -- eight to ten times that of a chicken egg. They also have less saturated fat but a higher yolk concentration than a chicken egg, which makes them taste richer.
Emus are also less proficient layers than their smaller barnyard cousins, with each bird laying only one egg every three to four days.
I purchased an "emu fruit" and immediately had no idea what to do with it, although Bernal said to use it like an extremely large standard egg from a megachicken. He also suggested drilling a hole in the shell, instead of cracking it, to save it afterward.