Peter's question was an April 1 gem: http://www.food52.com/foodpickle/4526-an-unusual-question-about-poaching-eggs

We're still waiting for his Peter's report. Not an April Fool's Day joke to us pickle people.

Sam Mason, a great chef and one of my co-vendors at the Brooklyn Smorgasburg market, uses Emu eggs to make "Luxury Mayonnaise". Looks pretty impressive!

http://empiremayo.com/

Our wonderful Peter S asked this question a while ago, and there were some good answers. http://www.food52.com/foodpickle/4526-an-unusual-question-about-poaching-eggs

Use it as you would a regular egg, except it takes a lot more time & effort to crack and cook it! The shell is so tough that its used for making ornamental lampshades!.
here's an article http://www.slashfood.com/2009/04/28/a-good-egg/
Found this rather LOOONG video for making an ostrich egg
http://www.youtube.com/watch?v=Qb0p6tI588Y

Anything you'd do with a chicken egg, just that there's a lot more egg. I'm pretty sure they get sold almost solely for of their novelty.