Emu eggs are the eggs laid by female emus, which are large, flightless birds native to Australia. The eggs are very large, with one egg being about the size of a dozen chicken eggs. They have a thick, dark green shell that is around 1 mm thick, but thinner in northern regions. Emu eggs are rich and creamy, similar to duck eggs, and can be eaten in the same ways as chicken eggs, such as in omelettes, scrambled, over easy, frittatas, and pancakes. They are also used in crafting due to their multi-layered shell consisting of different colors. Emu eggs are richer in monounsaturated and polyunsaturated fats than chicken eggs, and contain all eight of the essential amino acids. The yolk is paler than a chicken’s egg and accounts for about 45% of the egg. Emu eggs are only available seasonally, generally from December through May, and the female emu will lay one egg every 3-4 days during this season.