I learned to make a French omelet from the late Bert Greene, cook, cookbook writer and proprietor of The Store at Amagansett. His class was the first in my career as a perennial cooking class student.
Since an emu egg is equivalent to 10-12 eggs, I got some gusty, food-loving people together, threw together a menu, and on Saturday morning, we had a fun emu omelette brunch. We marveled at its beauty, poke and prodded it, and d