When you finish cooking penguin eggs, you can see the yolks in the middle through the egg “white.” When penguin eggs are boiled, the albumen does not whiten but remains translucent. That is because penguin eggs have more of a glycoprotein called penalalbumin, which would normally help the baby penguin survive the cold. The taste of penguin eggs is somewhat fishy as krill form a major part of the diet.
BOILED PENGUIN EGG:
Throughout history, explorers of the Antarctic have eaten penguin eggs. They are generally about the size of a duck egg.
The eggs of the emperor penguin are the most sought-after by humans of all bird eggs. They are said to be delicious and are a prized item in many parts of the world.
In the United States, it is illegal to import, export, or sell penguin eggs, so unless you have access to an egg produced by a domestic penguin (such as one in a zoo), you probably won’t be able to eat one.
Penguin eggs are generally available in markets in the countries where penguins are found. They can also be found online from specialty food stores.
Here is a penguin egg recipe:
Penguin Egg Bake:
Ingredients:
1 egg
1 penguin egg
butter
bread crumbs
Instructions:
1. Preheat the oven to 350 degrees Fahrenheit.
2. Grease a baking dish with butter.
3. Add the eggs and top with bread crumbs.
4. Bake for 10-15 minutes, or until the bread crumbs are golden brown.
5. Serve hot.
