Rhea Eggs For Eating

Rhea Eggs For Eating

Rhea eggs are about 6 inches long and 2.5 inches in diameter and weigh approximately one pound. They are a light tan color with brown speckles. The shells are very thick; they are not brittle like chicken eggs, they don't break easily. A typical Rhea egg has enough shell to make a couple of dozen egg cups (see picture).

Rhea eggs have a large yolk-to-white ratio, so they make excellent fried eggs and omelettes but don't do well in recipes where the whites are used separately from the yolks. Because of their large size, Rhea eggs can be difficult to fry properly on a regular skillet; we recommend using an electric skillet set at 350ºF or higher.

When boiled, Rhea eggs peel easily and the yolks are bright yellow. I've been told that because of the size difference between them and chicken eggs, Rhea eggs are good for appetizers or snacks since you can make deviled eggs from just one egg instead of two or three chicken eggs.

We sell our Rhea and Emu eggs whole with no holes, so you can decorate them for Easter if you like.

Rhea eggs can be used just like emu or ostrich eggs. Here are some ideas to get you started:

Scrambled Eggs: Beat the egg whites and yolks separately, then fold them back together.

Hard-Boiled Eggs: Put the egg in boiling water for 20 minutes, then put it in cold water for 5 minutes before peeling. (De-shelling a rhea egg is a lot easier than de-shelling a chicken egg.)