Emu Egg


Emu eggs are a high-nutritional-value, tasty dish that is gaining popularity in the culinary world. One emu egg can weigh up to two pounds, making it one of the world’s largest eggs, and it has more protein and less cholesterol than a chicken egg.


  • Emu eggs are a high-quality protein source. Emu eggs are a great source of high-quality protein, including all nine necessary amino acids required by the body to develop and repair tissues.
  • Low in cholesterol. Emu eggs have less cholesterol than chicken eggs, making them a good choice for anyone trying to cut back on their cholesterol intake.
  • Nutrient-rich. Emu eggs are also high in a variety of vitamins and minerals, including vitamin A, vitamin E, vitamin B12, iron, and zinc.
  • There are anti-inflammatory properties present. Emu eggs have been discovered to have anti-inflammatory substances, which may help reduce inflammation in the body and prevent chronic diseases.
  • Helps boost the immune system. Immune-boosting minerals like selenium and copper are also found in emu eggs, which can help support a healthy immune system.
  • Promotes healthy skin. Emu eggs contain vitamin E, which can help promote healthy skin by guarding against free radical damage and lowering inflammation.


Australian Emu Egg Omelette. Emu eggs are a popular element in breakfast meals in Australia, such as omelettes. To make an emu egg omelette, whisk the egg with milk, salt, and pepper before filling it with cheese, ham, or veggies.

Emu Egg Shakshuka: Shakshuka is a traditional meal in North Africa and the Middle East that consists of poached eggs in tomato and pepper sauce. Emu eggs can be substituted for chicken eggs to add a unique twist to the recipe.

Emu Egg Curry. Emu eggs can also be used in curries, such as Indian-style egg curry. The egg is hard-boiled, sliced, and then added to a spicy tomato-based sauce.

Emu Egg Custard. Emu eggs can also be used to make sweet foods such as custard. The egg is combined with sugar, milk, and vanilla extract before being baked in a water bath until set.

Emu Egg Tart. Emu eggs can also be used to make tarts, such as a quiche-like dish with vegetables, cheese, and a pastry crust.


Emu Egg Shakshuka


Calories: 200

Protein: 12-14 grams

Fat: 14-16 grams (mostly unsaturated)

Cholesterol: 370-430 milligrams

Sodium: 115-125 milligrams

Iron: 5-6 milligrams (about 30% of the recommended daily intake)

Vitamin A: 500-550 IU (about 10% of the recommended daily intake)

Vitamin E: 2-3 milligrams (about 15% of the recommended daily intake)

Vitamin B12: 2-3 micrograms (about 80-100% of the recommended daily intake)


  • Carefully break the shell: Emu eggshells are bigger and stiffer than chicken eggshells, so use caution while cracking them open. To crack the shell, use a sharp knife or a pair of scissors, working slowly and gently.
  • Low heat: Emu eggs cook more slowly than chicken eggs, so use a lower heat setting to avoid overcooking. This will also keep the egg from sticking to the pan.
  • Scramble gently: Emu eggs can be scrambled much like chicken eggs, but it’s crucial to be delicate when stirring them to prevent them from breaking apart. To avoid sticking, use a nonstick pan or a well-seasoned cast iron skillet.
  • Hard-boil carefully: Place an emu egg in a pot of cold water and bring to a boil. When the water begins to boil, reduce the heat to low and simmer the egg for 45 minutes. When peeling the egg, be careful because the shell can be quite tough.
  • Get creative: Emu eggs are versatile and can be used in a variety of cuisines, including omelets, quiches, and baked items. Make fresh and intriguing ways to use emu eggs in your favorite recipes by using your imagination.


  • Emu eggs that have not been washed should be stored with the pointed end down to retain the yolk in its proper position and away from the shell.
  • Emu eggs shouldn’t be cleaned until right before use since doing so can destroy the covering that keeps the eggs fresh on the shell.
  • Emu eggs can be kept in the fridge, but they shouldn’t be kept there because the door is more prone to temperature changes.
  • Emu eggs should be consumed within a few days to avoid spoiling, while they can be stored at room temperature for a brief amount of time.
  • Emu eggs can be frozen, but it’s crucial to take them out of the shell and whisk them together beforehand to avoid the yolk solidifying too much. Emu eggs from frozen can be used in recipes that call for eggs, although they might have a different texture from eggs from fresh animals.

Emu eggs, in the long run, are a delicious and nutritious alternative to chicken eggs that have a number of health advantages.

You may reap the full flavor and nutritional benefits of emu eggs by following to the storage and cooking instructions offered. So why not give them a try and enjoy the delectable flavor and health advantages of this adaptable and wholesome food?