One of the most serious problems faced by the first
English settlers in Australia was the difficulty of
adapting to the use of emus as domestic fowl.
Far less mellow than the familiar chicken, the emu
also produced an egg that weighed between one and two
pounds. The egg-timers that the settlers had brought
with them proved unsuitable.
Enter Captain John Whetstone, an ambitious young naval
officer who had worked his way up from cook's boy.
Known in his time as one of the
cleverest buggers in Australia (though the latter
imputation was one that he vigorously disputed),
Captain Whetstone was
the first person to devote serious attention to
Australian culinary issues.
He soon realized that the heart of the problem
lay in the volume of the emu egg, and that simply
by increasing the cooking time, the emu egg could
be enjoyed hard-boiled. His discovery made him a
national hero, and to this day, a hard-boiled emu
egg is listed on Australian menus as a Captain John.