Ever cracked open a massive emu egg and wondered just how many chicken eggs it would take to match it? Well I’ve been there too! As someone who’s raised both backyard chickens and dabbled in exotic bird farming, I’m excited to share everything you need to know about this fascinating comparison.
The Short Answer: 8-12 Chicken Eggs = 1 Emu Egg
If you’re just looking for the quick answer – one emu egg contains approximately 8 to 12 times the volume of a standard chicken egg That’s right – a single emu egg could make an omelet that feeds your entire family!
But there’s so much more to these magnificent eggs than just their size. Let’s dive deeper into the differences between these two egg types.
Emu vs. Chicken Eggs: Size Comparison
The most obvious difference between emu and chicken eggs is their sheer size. When I first held an emu egg I was shocked by how massive it felt in my hands!
Here’s a breakdown of the physical differences:
| Feature | Emu Egg | Chicken Egg |
|---|---|---|
| Height | 5-6 inches | About 2.5 inches |
| Width | 4 inches | 1.5 inches |
| Circumference | 12-15 inches | 5-6 inches |
| Weight | 450-900 grams (1-2 pounds) | 50-70 grams (1.7-2.5 ounces) |
| Volume | Over a pint (473+ ml) | 40-55 ml |
When I first cracked open an emu egg in my kitchen, I wasn’t prepared for the flood of egg contents! You definitely need a large bowl ready if you’re planning to use one.
Beyond Size: Other Key Differences
While the size difference is impressive, there are several other fascinating contrasts between these two egg types:
1. Shell Color and Texture
Chicken eggs come in many colors – white, brown, blue, and green, depending on the breed. But emu eggs? They’re always a gorgeous emerald green color that darkens to avocado as the egg is incubated.
The texture is completely different too. Chicken eggs feel smooth to the touch, while emu eggs have a pebbly, sandpaper-like texture you can actually see and feel. I remember being surprised by this the first time I handled one!
2. Shell Thickness
Trying to crack an emu egg requires some serious effort! Their shells are approximately 1.5mm thick – about five times thicker than a chicken egg’s shell (0.3mm). This makes them incredibly durable, which is necessary to protect the developing emu chick.
3. Incubation Period
If you’re thinking about hatching these eggs, be prepared for a wait with emus:
- Chicken eggs: 20-21 days
- Emu eggs: 50-60 days (usually around 54-55 days)
That’s almost twice as long! The first time I incubated emu eggs, I found myself checking the incubator for what felt like forever.
4. Taste and Culinary Uses
Here’s where things get interesting for us food lovers. Despite the massive size difference, emu eggs taste remarkably similar to chicken eggs, though they’re often described as richer and fluffier.
This makes them a fantastic ingredient for cooking, especially when you need a lot of eggs. One emu egg can replace 8-12 chicken eggs in recipes – perfect for making a giant batch of scrambled eggs or a massive cake!
Nutritional Comparison
When it comes to nutritional content, emu eggs pack a powerful punch compared to chicken eggs:
- Protein: Higher levels per volume
- Iron: Significantly more than chicken eggs
- Vitamin A: Higher concentration
- Cholesterol: Slightly lower per equivalent volume (though obviously higher per egg)
The nutritional density makes emu eggs a potential powerhouse food, but remember – because they’re so large, eating an entire emu egg would be like consuming 8-12 chicken eggs in one sitting!
Availability and Cost: The Big Difference
Perhaps the biggest practical difference between these eggs is how easy they are to find and afford:
- Chicken eggs: Available everywhere for $2-7 per dozen
- Emu eggs: Rare specialty item costing $30-50 per egg
Finding emu eggs usually requires contacting specialty farms, visiting farmers’ markets with exotic offerings, or ordering online from specialty food retailers. They’re definitely not something you’ll find in your regular grocery store!
I remember paying nearly $40 for my first emu egg. Was it worth it? As a unique culinary experience and conversation starter – absolutely!
Practical Uses for Emu Eggs
So what can you actually do with an emu egg? Here are some ideas I’ve tried:
Culinary Uses
- Giant omelets: One egg feeds 8-10 people!
- Baking: Replace multiple chicken eggs in large batch recipes
- Scrambled eggs: Make enough for the whole family
- Frittatas: Create an impressive dish for brunch
Non-Culinary Uses
The shells are particularly valuable:
- Decorative art: Their natural green color and durability make them perfect for carving
- Crafting: Used in jewelry making
- Display pieces: The shells alone are conversation starters
I’ve kept several beautifully emptied shells on my bookshelf, and visitors always ask about them!
Frequently Asked Questions
Let me answer some common questions I get about emu eggs:
Where do emus lay their eggs?
Unlike chickens who use nesting boxes, emus typically lay their eggs directly on the ground in a shallow nest made of grass, leaves, and bark. The male emu actually handles most of the incubation duties!
How often do emus lay eggs?
Emus are seasonal layers, with egg production peaking during cooler months. A female emu typically lays between 5-10 eggs in a clutch, and even an exceptional layer will rarely produce more than 50 eggs annually. This is significantly less than chickens, which can lay 150-300 eggs per year!
How do you cook an emu egg?
Cooking an emu egg requires adapting to its size. I recommend cracking it into a separate bowl first (you’ll need a large one!) to check for shell fragments. For hard-boiling, you’ll need extended cooking time – typically 50-60 minutes versus the 9-12 minutes for chicken eggs.
Can people with chicken egg allergies eat emu eggs?
Generally no. Emu eggs contain similar proteins to chicken eggs and would likely trigger the same allergic reactions. Always consult a doctor if you have egg allergies and are considering trying emu eggs.
Storage and Shelf Life
If you manage to get your hands on an emu egg, you might wonder how long it will last. Properly refrigerated, unwashed emu eggs can keep for 6-8 weeks – somewhat longer than chicken eggs. Always check for signs of spoilage before using.
My Personal Experience with Emu Eggs
The first time I cooked with an emu egg, I invited friends over for what I called an “exotic breakfast.” I cracked the egg (which took some effort!) into a large bowl, scrambled it with herbs and cheese, and served it alongside toast and fruit.
Everyone was amazed that the entire dish came from just one egg. The texture was noticeably creamier than chicken eggs, with a slightly richer flavor that my guests couldn’t stop talking about.
Was it worth the $35 I paid? As a special experience, absolutely. For everyday cooking? I’ll stick with my backyard chicken eggs!
Final Thoughts
The comparison between emu and chicken eggs highlights the amazing diversity in the bird world. While an emu egg equals approximately 8-12 chicken eggs in volume, each has its own unique properties and uses.
If you ever get the chance to try an emu egg, I highly recommend it – at least once! It’s not just about the novelty of cooking with a giant green egg; it’s about appreciating the fascinating differences in nature’s designs.
Have you ever tried cooking with emu eggs? What was your experience like? I’d love to hear your stories in the comments below!
Ostrich Fillet with Salsa Verde
These ostrich steaks are topped with a fresh-tasting piquant Italian green sauce, as the name suggests. The fresh herbal taste starts with an emulsion of olive oil and Italian flat-leaf parsley along with additional herbs, which you can vary to your choice.
- 1 cup Italian flat-leaf parsley leaves, loosely packed
- 4 green onions, cut into 1/2-inch pieces
- 1 tablespoon coarsely chopped fresh oregano leaves
- 1 tablespoon coarsely chopped fresh lemon thyme leaves
- 1 teaspoon chopped fresh rosemary leaves
- 6 anchovies, drained
- 3 large pimento-stuffed green olives
- 2 large garlic cloves, smashed
- 1 tablespoon red wine vinegar
- 1 tablespoon fresh lemon juice
- 1 tablespoon capers, drained
- Freshly ground black pepper to taste
- 1/3 cup extra-virgin olive oil
- 1 tablespoon extra-virgin olive oil
- 4 to 6 ostrich tenderloin medallions
- Place all the Salsa Verde ingredients, except oil, in a food processor and pulse until evenly chopped.
- With motor running, add the olive oil to emulsify the sauce.
- Heat a large cast iron skillet at medium-high heat until hot. Add olive oil; heat until hot.
- Add medallions; cook for 2 minutes or until browned. Turn, cover, and turn off the heat.
- Let stand 4 to 5 minutes or until steak is browned on the bottom and medium-rare in center.
- Serve with Salsa Verde sauce.
Adapted and used with permission from Madeleine Calder, Blue Heaven Ostrich Inc.
Where To Order Ostrich Eggs
Search out ratite farms in your own area or check out one of the following:
Floeck’s Country Ostrich Ranch: Tucumcari, New Mexico; 575-461-1657, www.floeckscountry.com
Blue Heaven Ostrich, Inc.: www.gourmetostrich.com
Our family’s introduction to ostrich meat came through my youngest son while we were on a family trip in Europe. As we hungrily sat down at a casual restaurant intending to order simple sandwiches, the menu proved a little more upscale than we had anticipated. Before we could admonish our boys to stick to the cheaper items, our 10-year-old put down the menu, sat up straight and very confidently announced, “I think I’ll have the ostrich!”
From that first introduction years ago when we all had a taste of ostrich steak, I’ve learned that although ostrich is poultry, the meat is classified as red meat. It looks and tastes like beef but contains far less fat.
In fact, it has fewer calories than chicken or turkey, but it’s higher in iron and protein. Its heart-healthy properties make it popular with those on restricted diets who fear they’ll never eat steak again. And many vouch that ostrich burgers are far tastier than turkey or chicken burgers.
Farm-raised ostrich meat is tender and perfect for grilling, pan-frying or roasting. It’s best cooked to medium-rare (130°F) and no more than medium (145°F). In fact it’s important to take care not to overcook it or it can become dry.
Ostrich meat comes in cuts similar to beef: steaks, tenderloin fillets, medallions, roasts and ground (so lean they don’t shrink on the grill).
The obvious question as you look at these eggs is, “How to open them?” Simply cracking them on the side of the bowl or the counter won’t do it because the shells are simply too strong. There are several ways you can tackle this, and you may have to raid the toolbox.
If you want to save the shells for decorating, gently pound a large nail into one end of the egg, clean away the membrane and shake the egg out into a bowl. Or, attach a small bicycle pump to the opposite end and gently blow in air forcing the egg out the other end. Rinse the eggshell thoroughly and swirl a little bleach inside to disinfect the egg. Drain and dry thoroughly to save.
If you want to cook the egg whole (like a fried egg), gently use the claw side of the hammer to lightly pound around the center of the egg and gently pry open to release the egg into a shallow plate.
To get a smooth even cut around the egg, use a hacksaw to saw around the circumference using a sharp chisel, if necessary, to gently crack open.