blue artichoke

All teeth, no technique.

I thought about my mighty egg all day. Emu Frittata.

An emu egg looks like a hefty avocado, with a thick bumpy shell and sloshy innards. It comes from this animal:

After circling the egg a few times, I still couldn't figure out a way in. I looked it up on the all-knowing internets, who suggested using a hammer or saw. I thought a hammer would smash the shell and get bits all in the eggyness, and I don't have a saw... but I do have an EXTREMELY SHARP knife (as seen on TV). Take a look:

Emu, part 1 from Marianne Wilson on Vimeo.

Wow! What a yolk.

I scrambled it with Parmesan cheese, salt and pepper. The texture was stickier than a chicken egg, lighter and creamy. I poured it over sauteed onions and chorizo. See?

Popped it in the oven to cook through, and voila! Dinner:

It was bumpier than I thought, and chewier. But good, and plentiful.


Emulicious.