Eggs laid by emus (Dromaius novaehollandiae): large, dark green-shelled, weighing roughly half a kilogram, about ten chicken eggs. Nutrient-rich and edible like other poultry eggs. In food safety they follow the same rules as poultry eggs: keep clean and chilled, and cook thoroughly before eating. The thick, dark-green shell and large size affect cooking times and handling, and the eggs are sometimes blown and kept for craft use. Nutritionally they resemble hen eggs on a larger scale — rich in protein, lipids and fat-soluble vitamins — and commercial sale is subject to the same egg hygiene and labelling rules as poultry eggs.