A Dozen Eggs
Supremely versatile, eggs have been used in cuisines throughout the world for longer than almost any other food. Here’s a fresh look at some varieties you may know—and others you may never have imagined were edible.
03.19.08
Emu Eggs
The emu is the national bird of Australia, but farms across the United States have made emu meat and eggs available to the American market. The eye-catching dark-teal eggs are extremely popular among artists known as “eggers,” who carve intricate designs in the shells or use them in jewelry making. Slightly smaller than an ostrich egg, an emu egg provides the equivalent of 10 chicken eggs; an emu egg yolk can be very pale compared to the usual rich yellow of many yolks. The eggs can be found in some specialty markets and can keep, refrigerated, for up to two months. —A.H.
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