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It started when Woozie Wikfors turned 50, and a couple of friends gave her the questionable "gift" of two emus, which she describes as "6-foot adolescent birds with an attitude."

Nearly a dozen years and hundreds of animals later, Wikfors' (her real name is Elizabeth) WalkingWood farm in Woodbridge is a squawking, crowing, clucking, quacking, bleating, nose-twitching, pecking, flapping and otherwise raucous and noisy affair.

"I have bedlam everywhere," she says, unruffled.

But her stars are still the emus — Mnck (pronounced Monk, who is a she) and Stella (that's the he) — almost indistinguishable from each other except to Wikfors' practiced eye.

And the brightest part of their star power: eggs.

Oh, those eggs.

Think a Nerf football-size egg made from a thick, finely pebbled, heavy ceramic in a blue-green that is flecked with turquoise when you look closely, but overall is somewhere between turquoise and teal.

"In the beginning, you know, green eggs and ham?" Wikfors shrugs over the cacophony of ceaselessly chatty roosters. "Obviously the first egg landed, and we started frazzling up some ham."

That was the easy part. In an effort to save the shell, Wikfors and her husband decided to poke — more like drill — holes in each end and blow the egg out.

"We popped our ears. We were turning blue trying to get that egg out," she recalls. "Finally did; dumped it in the pan." She holds up her hands to show that it was a very big pan. And then they put the lid on. "It was just like a Woody Allen movie. The lid was lifting off the pan. So that's when I realized it was really good for baking."

Emu eggs, it turns out, are denser than regular chicken eggs. By weight, each emu egg equals 10 or so extra-large chicken eggs. Nutritionally, emu eggs have a touch more good cholesterol and a touch less bad, but that's about it.

They are good for non-precise baking, like the gingerbread cake Wikfors recently made. But emu eggs, even with a slightly larger percentage of yolk than chicken eggs, have a much paler color and are somewhat bland, so Wikfors jazzes them up.

She's developed several techniques for adding flavors and for making frittatas, or what she calls crustless quiches.

"My big thing now is to put a tortilla or a sandwich wrap at the bottom of a small casserole dish and bake it that way," she said. No recipes, though; she just wings it.For flavor, Wikfors says that lately she has favored cubed (not shredded) morbier cheese with a salty ham, mushrooms that she picks herself, or shrimp and marinated artichoke hearts.