We sell our
fresh eggs during the laying season, which is normally from November through April. Each of our hens lays 1 egg every
three days, on average. The taste difference between emu eggs and chicken eggs is minimal.
Chicken eggs contain 37% saturated (bad) and 63% unsaturated (good) fats, while emu eggs contain
31% saturated and 68% unsaturated fats. Both contain all 8 of the essential amino acids needed in human nutrition. Emu
eggs contain 55% white, and 45% yolk. The big green eggs yield about two cups of egg. One large chicken egg
is about one quarter cup.
You will probably want to blow your emu egg, as you would
blow a chicken egg, rather than crack it, to save the beautiful shell. A Dremel tool, or similar type tool, is helpful
to drill blowing hole and make emptying opening in this hard shell.
Fresh emu eggs can be refrigerated up to a month or frozen up to a year. Eggs may be separated prior to freezing.
When freezing the yolk, or scrambled egg, add either 1/2 teaspoon of salt or 6 teaspoons of sugar or sweetner per
cup. If you do not add salt or sugar, the yolk will become gelatin over time. Date and label the container whether
to use the egg for main dishes (salt) or desserts (sugar). Scrambled eggs may be frozen in ice trays, popped out
of the trays and stored in airtight containers. Depending on cube size, one or two cubes equal one chicken egg.
Emu Eggs for Crafts
Emu Eggs are naturally avocado green in color with shades running from almost turquoise to almost black.
The eggs have 3-4 layers ranging from the dark green, turquoise, light green then there are 3-4 layers of white.
Crafters prize the Emu egg for its versatility as a decorated item, whether it is
painted, carved or made into a nightlight, purse, or other exotic piece of art.
BUY FRESH & LOCAL and bring the heavenly Paris Farm to Your Home!