Deviled Emu Eggs
A deviled emu egg make a stunning centerpiece for a tray of deviled chicken eggs.
Boil the Eggs – Put the emu eggs in a pot of cold water, bring to a boil and simmer for 1 hour. Let cool and remove the shell. Keep in mind that the whites are fragile. They tear easily but, if you manage to get an untorn white half for the center of the plate, you can cut the rest of the whites into slices a little bigger than a quarter and lay them in the untorn half.
HINT: Instead of peeling the egg after it is boiled, take a Dremel Tool and cut through the shell of the whole egg around the oval part, Remove the yolk but, leave the whites in the shell and do not disturb them. Wipe away the green egg shell dust before cutting through the boiled egg with a sharp knife. You will end up with 2 halves that can be easily displayed once the yolk is deviled and returned to the shell. You can use a canning jar lid for an egg stand so that the egg doesn’t rock in the middle of the tray.
Seasoning the Yolk – Start with 2 tablespoons of Mayo, 1 tablespoon of French’s mustard and a spoon of the ‘secret ingredient’, pickle juice (from store brand hamburger pickles or sweet pickles depending on your taste). Throw a pinch of salt and some black pepper in there too. Mix it all up (a mixer makes it easy) and taste for flavor. Add what you think is missing. You know how it’s supposed to taste! I didn’t have any Paprika for the first egg I deviled, so I used Cayenne Pepper! Nobody could tell what it was and the egg “looked” right. Now, you might use different ingredients but this is a basic recipe on how to ‘Devil’ an emu egg.
Filling the Shell – Put the deviled yolks into a zip-lock bag, sealed it, cut off a corner and squeeze the yolk mixture into the shell. Much easier (and better looking) than using the old spoon and finger routine.
How Does It Taste? – Emu yolk is milder than chicken yolk. I think an omelet made with an emu egg and one goose egg mixed together would be just about right.
Even If You Are Incubating – This is a way to use extra eggs that may have gotten frozen, are chipped or cracked, are aqua colored (too thin or too thick), the smaller first eggs of the season or the eggs at the end of the season when you have hatched enough chicks..