Emu Egg - Scrambled

After recently eating emu salami and emu tenderloin, I was given an emu egg by Anshu Pathak of Exotic Meat Market. This was completion of a nice little emu era. I've eaten emu egg before, but it was years ago. 

My initial thought was to try and cook it sunny-side up, or perhaps even over-easy. So I got a large wok pan and got some butter sizzling in it. Then I cracked open the emu egg and got the egg innards into the pan. Then the reality of what I intended to do over-whelmed me and I made a quick decision to go for an emu scramble. I could see no other way of getting that huge emu egg yolk to warm up enough to make it semi-edible (I'm not into eating raw egg yolk). 

Yeah, the thought of eating that under-cooked did not do anything for me. The brown around the edges is cooked butter.

So a quick foray into the fridge brought me some already cooked veggies (mushrooms, broccoli, squash, red pepper) and some blue-cheese crumbles which I added into the emu egg and began whipping it into a mixture. It cooked up nicely. The yolk to egg-white mixture in an emu egg is much greater than in a chicken egg. In fact, an emu egg is 44% yolk and 55% white, while a chicken egg is 35% yolk and 65% white. The white is also more viscous (thick, sticky) than a chicken egg because it has less water (67% versus 75%) - see this great article at Emu's Zine. It also notes that the emu egg is the equivalent of ten chicken eggs. 

In the pan, ready to eat. 

The result was a nice huge scramble.