"Though the increase in volume of emu whole eggs by whipping was smaller than that of hen eggs, the whip was more stable. However, freezing dramatically decreased the whipping capacity of emu whole eggs. The most significant difference found was when emu eggs were subjected to heat-induced coagulation; both the albumen and yolk of emu eggs had a softer texture compared to hen eggs. These characteristics are promising for processed food production, especially for softening products," wrote J. Takeuchi and colleagues, Tokyo University.
The researchers concluded, "A cake, for example, made with emu eggs was revealed to be softer than a cake made with hen eggs."